- Yield: 16 - 24
- Prep Time: 30 minutes
- Cook Time: 12 minutes
Oatmeal Raisin Cookies
The most underrated cookie there is. For many, oats is a breakfast food and few really like raisins. But the way they go together in a cookie is utterly satisfying and tasty. And the best part, you don't feel bad about eating a cookie with healthy ingredients 😉
Recently, I talked with a friend about cookies and oatmeal raisin cookies in particular. The very same day, I came home and realized that all the talking had me craving them. So I looked up a couple recipes and did some twists and tweaks like toasting the oats before baking and using raisins soaked in 100 proof rum (which I happen to keep in my pantry at all times).
If you don't wan't the rum flavor, you can easily just puff up your raisins with hot water.
- Butter - 1 stick / 113g, softened
- Granulated Sugar - 1/3 cup / 65g
- Light Brown Sugar - 1/3 cup / 75g
- Egg - 1 large, room temperature
- Pure Vanilla Extract - 1 tsp
- All-Purpose Flour - 3/4 cups / 100g
- Salt - 1/2 tsp
- Cinnamon - 1/2 tsp
- Baking Soda - 1/2 tsp
- Oats - 1.5 cups / 150g
- Raisins - 3/4 cup / 75 - 100g
- If not using rum raisins, put raisins in a small heat proof bowl and add boiling water. Let soak for about 10 minutes.*
- Heat your oven to 350°F (180°C) and distribute the oats evenly on a large sheet pan.
- Toast for about 10 minutes until fragrant. Set aside to cool.
- Cream butter and sugars until nice and pale and fluffy.
- Stir in the egg until well combined.
- Add Vanilla Extract and combine.
- Mix flour, baking soda, salt, and cinnamon in a small bowl and add to the butter mixture. Mix until every ingredient is thoroughly incorporated.
- Add the cooled oats (make sure they are cold so the cookie dough doesn't melt from the heat) and incorporate.
- Drain the raisins (either from the rum or the hot water) and pad try with paper towels to not bring too much moisture in the dough. Add and incorporate.
- Use two spoons or an ice cream scoop to portion out the cookies in your desired size.
- Bake at 350°F (180°C) for 11 - 14 minutes (depending on size).
- Let the cookies sit on the sheet pan for 5 minutes before transferring them to a cooling rack.
*To soak raisins in rum, just put raisins in a jar and top with 100 proof rum until they're submerged. Let sit for a couple weeks and then use for whatever you like.