Description
These Perfect Oatmeal Raisin Cookies combine chewy oats, sweet raisins, and a hint of cinnamon for a classic treat that’s both comforting and delicious. With a slightly crispy edge and a soft, tender center, these cookies are ideal for any occasion and come together easily with simple pantry ingredients.
Ingredients
Units
Scale
Dry Ingredients
- 1 cup all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
Wet Ingredients
- 1/2 cup coconut oil or unsalted butter, melted
- 3/4 cup packed brown sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
Add-ins
- 1 1/2 cups whole rolled oats
- 3/4 cup raisins
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking soda, baking powder, sea salt, and cinnamon. Whisk these ingredients together to distribute evenly.
- Combine Wet Ingredients: In a separate bowl, vigorously whisk together the melted coconut oil (or butter), packed brown sugar, one whole egg, one egg yolk, and vanilla extract until smooth and well combined.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients bowl. Stir until just combined, then fold in the rolled oats, raisins, and optional chopped walnuts to form a tight batter.
- Rest Dough: Let the dough rest for 20 minutes while the oven finishes preheating. If the dough is too wet to scoop, chill it in the refrigerator during this time to firm up. If too crumbly, add 2 to 3 tablespoons of water to bring it together.
- Shape Cookies: Using a cookie scoop, portion out 20 tablespoon-sized balls of dough. Roll them lightly in barely damp hands to form round shapes and spread them evenly on the prepared baking sheets.
- Bake: Bake the cookies in the preheated oven for 10 to 11 minutes or until they are puffed, golden, and slightly underbaked in the center for a perfect chewy texture.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, which helps them set up firm but moist.
Notes
- For firmer dough that’s easier to handle, chill it for the 20-minute rest period before scooping.
- If dough is crumbly, add 2 to 3 tablespoons of water gradually to achieve the right consistency.
- Walnuts are optional; you can omit them or substitute with pecans or your favorite nuts.
- Use parchment paper on baking sheets to prevent sticking and ensure even baking.
- Do not overbake; cookies should look slightly underbaked in the center for chewy perfection.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 11 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
