Sweet & Morning · American

Oatmeal Raisin Cookies

Name: Oatmeal Raisin Cookies
Total time: 55 min
Yield: 12
Ingredients: ¾ cup butter (room temperature); 1 cup brown sugar; ¼ cup sugar; 2 unit eggs; 2 tsp vanilla extract; 1 ½ cup flour; 1 tsp baking soda; 1 ½ tsp cinnamon (ground); ¾ tsp salt; 3 cup oats (old-fashioned rolled); 1 cup raisins (soaked 10 min in hot water, drained)

11 ingredients · 55 minutes · 12 servings

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381kcal6.2g protein14g fat59.3g carbs~$0.58/ serving*

VegetarianPescatarianNo porkNo alcohol · check

Contains: gluten, dairy, egg

Ingredients

Servings:

¾ cup	butter (room temperature)
1 cup	brown sugar
¼ cup	sugar
2 unit	eggs
2 tsp	vanilla extract
1 ½ cup	flour
1 tsp	baking soda
1 ½ tsp	cinnamon (ground)
¾ tsp	salt
3 cup	oats (old-fashioned rolled)
1 cup	raisins (soaked 10 min in hot water, drained)
¾ cup	walnuts (chopped)optional

Method

mix5 min
butter + sugars creamed, eggs + vanilla in
the brown-sugar-heavy cream — the ratio is the chew, and the creaming contract holds as it does across the whole baking chapter
fold3 min
dry, then oats, then the plumped raisins
flour + soda + cinnamon + salt in first, then the oats, then the DRAINED soaked raisins — the plump is the entry's quiet fix: hydrated raisins stay jammy through the bake instead of hardening, and stop robbing the dough of its moisture on the way
rest30 min
dough chilled — strongly suggested, not law
the half hour that thickens the bake and rounds the butterscotch notes — skippable on a weeknight, skipped at a small cost the baker will notice and guests won't
bake12 min
350°F, generous scoops, edges set + centers soft
pulled at golden edges with gooey-looking middles — the oatmeal cookie's carryover is dramatic, and the difference between chewy and dry is calling it two minutes early; cooled on the sheet ten minutes, where the middles finish into the chew the entry promised