Oatmeal Raisin Cookie (Soft & Chewy)
Total Time
45 minutes
Prep Time
20 minutes
Cook Time
25 minutes
Rating
4.92 out of 5 stars
(117)
Ingredients
16 servings
- 1 1/2 cups raisins (Note 1)
- 1 1/2 cups flour (all purpose / plain)
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tsp cinnamon powder
- 250g / 8 oz (2 sticks) unsalted butter (, at room temperature (Note 2)
- 1 cup brown sugar (packed)
- 1 cup white sugar (granulated. Superfine/caster also ok)
- 2 large eggs (, at room temperature (Note 3)
- 3 cups rolled oats (Note 4)
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Preparation
Step 1
Preheat oven to 180°C/350°F (160°C fan). Adjust oven racks to middle and low position, ensuring you have 4"/10cm between each rack. Line 2 trays with parchment/baking paper.
Step 2
Optional: Soak raisins in boiled water for 10 minutes. Drain then pat dry. (This makes them plumper).
Step 3
Sift dry ingredients: Sift flour, salt, baking powder and cinnamon into a bowl.
Step 4
Cream butter and sugar: Using a stand mixer or electric mixer, beat butter until creamy. Then beat in sugar until fluffy - about 2 - 3 minutes.
Step 5
Add eggs: Beat in eggs one at a time until incorporated.
Step 6
Mix in flour: Use a wooden spoon to stir the flour mixture in.
Step 7
Stir in oats and raisins: Stir in oats and raisins - this requires a bit of effort as the dough gets firm!
Step 8
Roll and flatten balls: Form 4cm / 1.6" balls (~18) and place onto baking trays 4"/10cm apart. I use an ice cream scoop. Then press down to slighty flatten into a thick disc shape.
Step 9
Bake for 11 minutes. Then swap the trays between the shelves AND turn the trays around. Bake for a further 11 - 14 minutes, or until cookies are golden on the edges and LIGHT golden on the surface.
Step 10
Cool on the trays for 5 minutes before transferring to cooling rack. Cool for 30 minutes before serving.
Step 11
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