Description
Oatmeal Raisin Cookies are soft and chewy loaded with hearty oats and a touch of sweetness from the raisins. This one bowl recipe is quick and easy to make using simple pantry staple ingredients in under 20 minutes — and no chilling required!
Ingredients
- ½ cup butter, softened
- ¼ cup granulated sugar
- ½ cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 ½ cups old fashioned rolled oats
- ½ teaspoon baking soda
- pinch of salt
- 3/4 cup raisins
- ¼ cup walnuts, chopped
Instructions
- Preheat the oven to 350°F.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar using a stand mixer or an electric hand mixer, about 4-5 minutes until light and fluffy. Add in the egg and vanilla and continue to beat until incorporated.
- Add in the flour, oats, baking soda and salt and beat on low until combined. Stir in the raisins and walnuts.
- Scoop out 2 tablespoons of dough and place onto a lined cookie sheet about 2 inches apart. Bake for 8 to 10 minutes until golden brown on the edges. Allow the cookies to cool on the baking sheet for 5 minutes, then cool completely on a wire rack.
Notes
How to store: Store leftover oatmeal cookies in an airtight container at room temperature for up to 1 week. You can also store them in the fridge for up to one month, but they may lose some of their chewiness. To add moisture back in, reheat the refrigerated cookies on a microwave-safe plate for 5-15 seconds until warm or in the air fryer at 300F for about a minute.
How to freeze: Oatmeal raisin cookies freeze well both baked and before baking. To freeze baked cookies, let them cool completely first, then store in an airtight container or freezer bag for up to 3 months. When ready to serve, allow them to thaw overnight in the refrigerator and then reheat or place on the counter to bring them up to room temperature (about 15-20 minutes).
How to store cookie dough: To store cookie dough before baking, cover the mixing bowl with plastic cling wrap and store for up to 3 days. To bake the cookies, allow the dough to come to room temperature, then scoop and bake.
How to freeze cookie dough: To freeze cookie dough, scoop out the cookie balls and place on a lined baking sheet. Transfer the baking sheet to the freezer and freeze for 1 hour until hard. Then, transfer the cookie dough balls into a freezer bag and store for up to 3 months. To bake, thaw the cookie dough balls in the refrigerator overnight or at room temperature until thawed. Then, bake according to recipe instructions.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American