Oatmeal raisin cookies are a classic American dessert that is perfect for any occasion. They’re easy to make and don’t require too many ingredients, so they’re great for people on the go! With only 10 minutes of prep time, these tasty treats will be ready in no time. So give them a try today!
Why are oatmeal raisin cookies popular?
Oatmeal raisin cookies are popular because they’re easy to make and don’t take too many ingredients. In addition, they only require a quick ten minutes in the oven, so it’s great for people on the go!
What type of oatmeal can be used for cookies?
What types of oatmeals can be used for cookies? Oatmeal raisin cookies require quick oats, which are finely chopped. However, you can also use steel-cut or old-fashioned oatmeals in place of the quick oats!
Can you freeze oatmeal raisin cookies?
Oatmeal raisin cookies are a great snack to have on hand for those days when hunger hits. That’s why they’re perfect for freezing!
When frozen, place in an airtight container or freezer bag and store at 0°F. Make sure not to leave the cookie dough out of the refrigerator too long before baking.
When thawing, set your oven temperature to 300°F and allow them 15 minutes more than usual cooking time as they may be slightly soggy right away after being removed from their solid form.
What type of flour can be used to make oatmeal raisin cookies? You can use the following flours to bake these cookies:
- unbleached all-purpose flour
- self-rising flour
- whole wheat flour
You can also substitute the brown sugar with an equal amount of white granulated cane sugar.
What are the ingredients to make classic oatmeal raisin cookies?
To make these oatmeal raising cookies, you are going to need:
unsalted butter – softened
granulated sugar -if you don’t have sugar, you can substitute it with brown sugar
brown sugar – if you don’t have brown sugar, you can substitute it with granulated white cane sugar
eggs – they help to put the dough together
real vanilla extract – if you don’t have real vanilla extract use
quick oats – these are not instant oatmeal packets, but rather old-fashioned rolled or quick-cooking oats
all-purpose flour – this is a type of flour that has no leavening agents in its composition and nothing else which might alter its neutral taste; it’s used for baking cakes, bread, or biscuits
pumpkin pie spice – in this recipe, we use pumpkin pie spice, and this is made with ground cinnamon, ground ginger, ground cloves, and nutmeg.
salt – this is an additive that can help to improve the taste
raisins – raisins are dried grapes, usually seedless. They used in baking for a sweet and chewy crunchy addition
baking powder – it’s just one of those things we don’t really think about too much until someone mentions they’re out
baking soda– Bicarbonate of soda is a leavening agent which helps food rise as it cooks
silpat® baking mat – a non-stick baking mat that is good quality, non-toxic, and you can use it for years
How to Make Classic Oatmeal Raisin Cookies
Now that you have the ingredients, it is time to create these delicious cookies. Follow the steps below, and you will be enjoying these cookies in no time.
Preheat the oven to 375°F and line a baking sheet with parchment paper or a Silpat® mat, and set it aside.
Using a large mixing bowl, cream the butter with brown sugar and granulated sugar.
Next, add the eggs and vanilla, and using a handheld mixer or stand mixer, mix using a low-speed setting.
Using a separate bowl, combine all of the dry ingredients.
After that, add the dry ingredients to the wet ingredients and mix.
Add the raisins and mix.
Cover the bowl and chill dough in the refrigerator for about 30 minutes.
Divide dough into 24 equal-sized pieces.
Prepare the baking sheet and set the doughs 1-2 inches apart.
Press balls down with the bottom of a glass. The best thing to do is keep the dough from sticking to the glass and wet the glass’s bottom before pressing down on the dough.
Place in the preheated oven and bake for 8-10 minutes, or until golden brown and cooked through.
Remove from oven and transfer to a wire rack to cool for 10-15 minutes before serving.
- 1 c. unsalted butter, softened
- 1 c. brown sugar
- ½ c. granulated sugar
- 2 eggs
- 1 t. real vanilla extract
- 3½ c. quick oats
- 1 c. all-purpose flour
- 1 t. pumpkin pie spice
- ½ t. baking powder
- ½ t. baking soda
- ¼ t. salt
- 1 c. raisins
Preheat oven to 375°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
Cream the butter with the brown and granulated sugar in a large mixing bowl.
Add in eggs and vanilla, and mix on low speed to combine.
In a separate bowl, combine the dry ingredients and add the dry ingredients to wet ingredients and mix. Stir in raisins until combined.
Cover and chill dough in the refrigerator for 30 minutes before baking.
Divide the dough into 24 equal-sized balls. Arrange on the prepared baking sheet with 1-2 inches between dough balls—press balls down with the bottom of a glass.
Tip: To keep the dough from sticking to the glass, wet the bottom of the glass before pressing down on the dough.
Place in the pre-heated oven and bake for 8-10 minutes, or until golden brown and cooked through. Remove from oven and transfer to a wire rack to cool for 10-15 minutes before serving. Enjoy!
Amount Per Serving: Calories: 193Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 97mgCarbohydrates: 27gFiber: 1gSugar: 15gProtein: 3g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.