These chewy oatmeal raisin cookies combine rolled oats, plump raisins, brown sugar, and cinnamon for a familiar, gently spiced treat. This version makes 18 medium cookies; each has about 135 calories, though the exact amount varies with ingredient brands and cookie size.
Ingredients
- 1 cup (125 g) all-purpose flour
- 1½ cups (120 g) old-fashioned rolled oats, not instant oats
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine salt
- 4 tablespoons (57 g) unsalted butter, softened
- ⅓ cup (70 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg (about 50 g without shell), at room temperature
- 1 teaspoon vanilla extract (5 ml)
- ¾ cup (110 g) raisins
- 1 tablespoon (15 ml) milk, only if needed to bring the dough together
Instructions
- Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Let the butter soften until it yields to a gentle press but is not melted.
- In a medium bowl, whisk together the flour, rolled oats, baking soda, cinnamon, and salt until evenly mixed.
- In a separate bowl, beat the softened butter with the brown sugar and granulated sugar until creamy, about 2 minutes by hand or 1 minute with an electric mixer. Beat in the egg and vanilla until smooth.
- Add the dry ingredients to the butter mixture and stir just until no dry flour remains. Fold in the raisins. The dough should be soft and scoopable; if it seems crumbly, stir in milk 1 teaspoon at a time, using no more than 1 tablespoon.
- Scoop the dough into 18 portions, about 1½ tablespoons (30 g) each. Space them about 2 inches (5 cm) apart on the prepared sheets, then gently flatten each mound slightly so the cookies bake evenly.
- Bake one sheet at a time for 10–12 minutes, until the edges are set and lightly golden while the centers still look a little soft. For consistent results, rotate the sheet once if your oven has hot spots. The cookies will continue to set as they cool.
- Leave the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool. Repeat with the remaining dough. The egg is fully cooked in the baked cookies; an internal-temperature check is not needed for this standard cookie recipe.
Tips
- Measure flour by spooning it into the measuring cup and leveling it off, or weigh it. Packing flour into a cup can make the dough dry and the cookies dense.
- Use softened, not melted, butter. Melted butter can make the dough spread more, while very cold butter is hard to cream evenly with the sugars.
- For softer raisins, cover them with hot water for 5 minutes, then drain and pat them dry before adding. This optional step takes extra time and can add moisture if the raisins are not dried well.
- Do not wait for the centers to look completely firm in the oven. Pulling the cookies when the edges are set helps keep them chewy; overbaking makes them drier.
Serving Suggestions
Serve the cookies once they have cooled enough to hold their shape, or enjoy one slightly warm with a glass of milk, tea, or coffee. For a simple dessert, pair a cookie with plain yogurt or a small scoop of vanilla ice cream. If you are tracking calories, weigh or portion the dough consistently: the estimate below applies to 18 equal cookies, and larger cookies contain more.
One cookie is approximately 135 calories, based on the ingredient quantities above and a yield of 18. A rough estimate per cookie is 2 g protein, 22 g carbohydrates, 5 g fat, and 1 g fiber. Nutrition values are estimates, not guarantees; brands, ingredient substitutions, and portion size can change them. For a more precise figure, calculate the nutrition using the labels on the ingredients you use.
Variations
For a more pronounced spice flavor, add ¼ teaspoon ground nutmeg or ginger. To include nuts, replace ¼ cup (35 g) of the raisins with chopped walnuts or pecans; this changes the flavor and increases the calories per cookie. A small handful of dark chocolate chips can replace some raisins, too, though the result will be sweeter.
For a dairy-free version, use a plant-based butter stick in place of the butter and unsweetened oat or soy milk if the dough needs moisture. For a different texture, substitute quick oats for up to half the rolled oats; using all quick oats makes the cookies softer and less distinctly chewy. Whole-wheat pastry flour can replace half the all-purpose flour, but may make the cookies a little more substantial.
Storage and Reheating
Once completely cool, store the cookies in an airtight container at room temperature for up to 4 days. Refrigeration is not necessary for these baked cookies and can make them firmer. For longer storage, freeze them in a sealed freezer-safe container for up to 2 months, separating layers with parchment paper. Thaw at room temperature for about 30 minutes.
To warm a cookie, microwave it for about 8–10 seconds, checking before adding more time. Avoid overheating, which can make it tough. If the cookies have been left out uncovered and have dried slightly, a brief warm-up can soften them temporarily, but it will not restore moisture that has been lost.
Frequently Asked Questions
How many calories are in an oatmeal raisin cookie?
These cookies have about 135 calories each when the dough is divided into 18 equal portions. A bakery-size or oversized cookie may contain considerably more, so serving size matters.
Are oatmeal raisin cookies lower in calories than chocolate chip cookies?
Not necessarily. Calories depend on the recipe, cookie size, and amounts of butter, sugar, oats, and add-ins. Compare similar-sized cookies and use the specific recipe or package nutrition information rather than relying on the name alone.
Can I make the dough ahead?
Yes. Cover the dough and refrigerate it for up to 24 hours, then scoop and bake. Chilled dough may spread less; if it is too firm to scoop, let it sit at room temperature for 10–15 minutes. The make-ahead chilling time is additional to the recipe’s stated total.
Why did my cookies spread too much?
Butter that was melted or too warm, a warm baking sheet, or too little flour can cause excess spreading. Use softened butter, measure the flour accurately, and let the baking sheet cool between batches.
Can I use quick oats instead of old-fashioned oats?
Yes, but the texture will be softer and less chewy. For a closer match, use old-fashioned oats as listed or replace no more than half with quick oats.
Can I freeze the unbaked dough?
Yes. Scoop the portions onto a tray and freeze until firm, then transfer them to a freezer-safe bag for up to 2 months. Bake from frozen, adding about 1–3 minutes and checking that the edges are set.
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