Description
I will never turn down an oatmeal raisin cookie, especially one that’s perfectly chewy with just the right amount of raisins. These oatmeal raisin cookies check all the boxes as they’re full of flavor, easy to make, and incorporate a few baker-secrets to take these to the next level. You’re going to love them!
Ingredients
- 1/2 cup (112g) unsalted European butter*, room temperature
- 1 cup (200g) packed light brown sugar
- 3 tablespoons granulated sugar
- 1 large egg
- 1/2 tbsp vanilla bean paste (or vanilla extract)
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- Scant 1/2 tsp kosher salt
- 1/4 tsp cream of tartar
- 1 1/4 cups (125g) quick oats, certified gluten-free if needed
- 1 cup (128g) all-purpose flour or 1-to-1 gluten-free baking flour, spooned and leveled
- 1 cup (150g) seedless raisins
- Flaky sea salt, for topping
Instructions
- In a large mixing bowl using a hand or stand mixer with the paddle attachment, mix the butter, brown sugar, and sugar on medium-high speed until smooth and creamy.
- Add in the egg and vanilla and mix to combine, then mix in the baking soda, cinnamon, salt, and cream of tartar.
- Once that’s evenly mixed, toss in the oats and flour and mix just before it’s fully combined. Then add in the raisins and use a rubber spatula to fully bring the dough together by hand. It will be very thick and slightly sticky.
- Preheat the oven to 350F and line a large baking sheet with parchment paper. Allow the dough to rest at room temperature while the oven heats up.
- When ready, use a large cookie scoop (3 tablespoons worth) and place 4-5 cookies onto the pan with a couple inches between. Use your palm to flatten the cookies to about ½ inch thick.
- Bake for 10-12 minutes or until the edges are just barely golden and the center is pale, puffed, and slightly underdone.
- When they’re fresh from the oven, use the curve of a fork to nudge in any wonky sides and immediately sprinkle each cookie with a pinch of flaky sea salt. Allow the cookies to rest for about a minute, then transfer to a cooling rack while you continue to bake the rest of the dough.
- They’re so good either warm or at room temperature. Enjoy!
Notes
*While it’s not 100% required, European butter makes a huge difference. Due to its higher fat content, it easily enhances the overall texture and flavor of these cookies. I like Kerrygold but other brands like Danish Creamery or store-brand European butter will also work!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
