Recipes

Oatmeal Raisin Cookies

Here is a cookie recipe to kick off the week. Oatmeal raisin cookies, to be precise. These are slightly sweet and have a little salty kick to make them extra craveable. Spiced with cinnamon and clove these oatmeal raisin cookies have a nice traditional flavor. They’re easy to make and disappear quickly. In short, they’re really good!

Weird item of the recipe: parchment paper. This is a fairly recent discovery for me, but parchment paper is awesome. Know why? It makes cookie sheet cleanup an absolute cinch, the cookies themselves pop right off, and it controls the amount the cookie spreads during baking. See? Awesome! If you don’t have any in your pantry, I highly recommend picking up a roll next time you’re at the store. When using parchment paper for baking cookies I don’t worry about cutting the sheet down to the exact size of the cookie pan – the dough will weigh the paper down. One word of caution…If your cookie sheet doesn’t have a side or “lip” on it, the parchment will try to slide off. I know this, I’m careful, and a cookie still died while taking it out of the oven. But it was worth the sacrifice for all the benefits of parchment. 😉

A reminder to dog owners – raisins are bad news for your dog! If your canine friend likes to “vacuum” the kitchen floor while you’re cooking, make sure you get to any raisins first.

Oatmeal Raisin Cookies

Makes 24

10 tablespoons unsalted butter, softened

2/3 cup dark brown sugar, tightly packed

1 large egg

1 cup all-purpose flour

½ teaspoon sea salt*

¼ teaspoon baking soda

½ teaspoon ground cinnamon

1/8 teaspoon ground cloves

½ cup raisins

1 cup old-fashioned oats

*Sea salt often tastes less salty than table salt. If you’re using table salt, make sure to cut down the amount! I’d suggest 1/4 teaspoon or just a pinch.

Preheat the oven to 375°F. Cover two cookie sheets with parchment paper.

In a medium bowl, cream together butter and sugar. Make sure to beat until the color has lightened and it looks a little fluffy, not until “just combined”!

Creamed butter and sugar for oatmeal raisin cookies.

Add the egg and beat well. Your texture should be even fluffier.

Butter, sugar, egg for oatmeal raisin cookies.

Add the flour, salt, baking soda, cinnamon, and cloves. Give a quick stir on top of the creamed butter mixture before beating everything together.

Cookie dough for oatmeal raisin cookies.

Measure in your oats and raisins and give one last mix.

Oats and raisins added to cookie dough for oatmeal raisin cookies.

Drop small pieces of cookie dough onto parchment paper covered cookie sheets. (With the size you see in the photo, you get 12 per cookie sheet/24 total cookies.)

Oatmeal raisin cookie dough on sheet waiting to be baked.

Bake for 10 to 15 minutes until golden brown around the edges.

Plate of oatmeal raisin cookies.

Cool for just a few minutes and enjoy! Store in an airtight container to keep them fresh for a few days.

Oatmeal Raisin Cookies

Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 cookies
Julie at Baking and Other Important Matters

Ingredients

  • 10 tablespoons unsalted butter, softened
  • 2/3 cup dark brown sugar, tightly packed
  • 1 large egg
  • 1 cup all-purpose flour
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/2 cup raisins
  • 1 cup old-fashioned oats

Instructions

  1. Preheat the oven to 375°F. Cover two cookie sheets with parchment paper.
  2. In a medium bowl, cream together butter and sugar.
  3. Add the egg and beat well. Your texture should be even fluffier.

  4. Add the flour, salt, baking soda, cinnamon, and cloves. Give a quick stir on top of the creamed butter mixture before beating everything together.
  5. Measure in your oats and raisins and give one last mix.
  6. Drop small pieces of cookie dough onto parchment paper covered cookie sheets.

  7. Bake for 10 to 15 minutes until golden brown around the edges.
  8. Cool for just a few minutes and enjoy! Store in an airtight container to keep them fresh for a few days.

6 thoughts on “Oatmeal Raisin Cookies

  1. Oh those look delicious! And this cold, wet, snowy day they will be perfect!
    That’s a good reminder about the raisins, thank you!

    1. They are great for cold and/or rainy/snowy days! A lot of cookies aren’t quite as good warm, but I really enjoy these fresh out of the oven, too (with just a few minutes to cool!).

  2. Yummy!! I wanted to eat a few scoops of that delicious dough. : )
    I didn’t know that raisins were bad for dogs. Thanks for the tip!
    If I didn’t have raisins on hand, would these taste okay as just oatmeal cookies?

    1. I definitely sneak a taste of two of the dough while I’m making it! I think these would work well as plain oatmeal cookies, you just might need a little extra sugar. The dough itself is only slightly sweet, so those raisins do make a difference in that sense. I’m totally guessing, but maybe 2 or 3 tbsp extra brown sugar if you prefer the cookies a little flatter or 2 to 3 tbsp white sugar if you like them to hold their shape. Let me know how they turn out for you!

  3. These look delish! Parchment paper is great! I usually use it in the pan when I bake bread because it makes the bread so easy to get out. We have silicone mats for our baking sheets and I usually use those for cookies. RIP to that little cookie that slid into the oven.

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