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🍪Vanilla Oatmeal Raisin Cookies

K

by Kim Falkenham (@kim)

Adaptable oatmeal raisin cookies from former pastry chef Vanessa Sakosky. Swap in dried cherries or chocolate chips, or add seasonal spices like pumpkin pie spice in fall or ground ginger at Christmas.

11 ingredients10 steps24 servings119.2 cal/serving
VegetarianNut-FreeLow Carb
Dietary labels are worked out from the ingredients and may contain errors. Check the ingredients yourself. Disclaimer
Not a substitute for professional dietary advice. Always verify ingredients if you have allergies or restrictions.
Prep: 20 minCook: 12 min
Servings

Ingredients

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Dry Ingredients

  • 1.5 cupsold-fashioned oats(140 g)
  • 1 cupall-purpose flour(145 g)
  • 0.5 cupraisins(73 g)
  • 0.5 tspground cinnamon
  • 0.5 tspbaking soda
  • 0.5 tspfine sea salt

Dough

  • 1 stickunsalted butter(4 ounces / 113 g, at room temperature)
  • 0.5 cupgranulated sugar(100 g)
  • 0.5 cuplight brown sugar(90 g, packed)
  • 0.75 tsppure vanilla extract
  • 1 largeegg

Instructions

Dry Ingredients

  1. 1In a medium bowl, whisk together the oats, flour, raisins, cinnamon, baking soda, and salt.

Dough

  1. 1In a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar, brown sugar, and vanilla and beat on medium, scraping down the sides of the bowl as needed, until fully combined, about 3 minutes.
  2. 2With the mixer running on low, add the egg and beat until fully incorporated, about 2 minutes.
  3. 3Add the flour mixture and mix on low just until no flour is visible, about 1 minute.
  4. 4Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 1 hour and up to 2 days. (If the dough is refrigerated for longer than 1 hour, let it stand for 15 minutes before scooping.)

Bake

  1. 1Set a rack in the center of the oven and preheat to 350°F (180°C). Line two sheet pans with parchment paper.
  2. 2Scoop heaping tablespoons of dough onto the parchment-lined sheet pans, spacing them 2 inches (5 cm) apart.
  3. 3Transfer one sheet pan to the oven and bake, rotating the sheet pan as needed for even baking, until the tops start to turn golden but the centers are still a little gooey, 10 to 12 minutes.
  4. 4Let the cookies cool on the sheet pan for 2 minutes, then transfer to a wire rack to cool. Repeat to bake the remaining cookies.
  5. 5Tip: Store the cookies at room temperature in an airtight container for up to 5 days.
Nutrition Facts
Valeur nutritive
Per 1 serving
pour 1 serving
% Daily Value*
% valeur quotidienne*
Calories 119.2
Fat / Lipides 4.4 g6 %
Saturated / saturés 2.6 g14 %
+ Trans 0.2 g
Cholesterol / Cholestérol 17.9 mg6 %
Sodium 110.3 mg5 %
Carbohydrate / Glucides 18.8 g7 %
Fibre / Fibres 0.9 g3 %
Sugars / Sucres 10.9 g11 %
Protein / Protéines 1.8 g
Potassium 63.2 mg2 %
Calcium 12.3 mg1 %
Vitamin D / Vitamine D
Iron / Fer 0.6 mg3 %

*5% or less is a little, 15% or more is a lot

*5% ou moins c'est peu, 15% ou plus c'est beaucoup

Nutrition information is automatically estimated and may contain errors. Disclaimer
Nutritional information, ingredients, and dietary data displayed on this site are generated or estimated using artificial intelligence. While we strive for accuracy, these values may contain errors and should not be considered a substitute for verified nutritional data. If you have food allergies, intolerances, or any medical or dietary condition, please verify all information independently before consuming any food based on data shown here. This site is not a medical or dietary authority and assumes no liability for inaccuracies. Always consult a qualified healthcare professional for advice regarding your diet.

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