Oatmeal Raisin Cookies

Mildly crispy on the esges, but chewy inside, these Oatmeal Raisin Cookies are a favorite all year round. With the flavors of brown sugar, vanilla and a hint of cinnamon, these cookies got the best flavor and texture. Plus, did I say it’s SUPER EASY to make? Just a pan, and a wooden spoon or a rubber spatula is all you need.

In my book, these are the absolute easy oatmeal cookies to bake. Even if you never baked cookies before you can quite confidently pull these off.

You don’t need any stand mixer or any fancy gadget. No need to wait to soften the butter!

You see what I mean, EASIEST Oatmeal Raisin Cookies, without compromising on flavor or texture.

What do you need for the Oatmeal Raisin Cookies?

The ingredient list is very basic and you can adjust the spices as per your liking. None of the spices are mandatory.

Butter: YES, you need butter for these cookies. BUT you don’t have to wait to soften to that perfect room temperature. NOPE. We will melt the butter.

Brown Sugar: Brown sugar adds a very interesting richness to the cookies. You can use granulated white sugar too if you prefer that.

Eggs: I use 2 eggs. I haven’t tried eggless version but will try soon and if it works out, will update this post with the substitute.

Rolled oats: Plain rolled oats is what you need and I used most of it along with little bit of flour.

All purpose flour: You can use wheat flour too.

Raisins: The cookies will be called Oatmeal Raisins Cookies without raisins.

FOR FLAVORS: All these flavors that I added are optional.

Molasses: Molasses is why the color of the cookies turned out so rich and molasses adds a stunning a flavor too. But, it’s optional.

Cinnamon powder: Adds a lovely warmth to the cookies!

Vanilla Extract: Again, optional but who doesn’t love a hint of vanilla in cookies.

What makes these Cookies EASY?

• No fancy gadget, just a pan with a wooden spoon or rubber spatula is all you need.
• No softened butter, instead melted butter
• The dough needs no chilling at all

My husband is a big fan of these cookies. He is not a baker but most days when I am a little too tied up, he just bakes these cookies on his own. It’s that easy!

With more oatmeal and less flour in the dough, these cookies gives you less guilt. It’s not a bad option for occasional breakfast too, when you want to take a break from oatmeal and have cookies for breakfast in stead.

I figured it’s time I record it in my blog. I hope you will give these cookies a try. Trust me you will love it.  

HERE ARE MORE COOKIES TO TRY

EASY Oatmeal Raisin Cookies

Yield: Makes 30 cookies

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Mildly crispy on the outside, but chewy inside, these Oatmeal Raisin Cookies are a favorite all year round. With the flavors of brown sugar, vanilla and a hint of cinnamon, these cookies got the best flavor and texture. Plus, did I say it’s SUPER EASY to make? Just a pan, and a wooden spoon or a rubber spatula is all you need.

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Ingredients

• 1/2 cup unsalted butter
• 3/4 cup Brown Sugar
• 2 eggs
• 1/2 cup All Purpose flour
• 1 and 3/4 cups rolled oats
• 1/2 cup raisins
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1 tablespoon molasses
• 1 teaspoon cinnamon powder

Instructions

1. Preheat the oven to 350 F and line two cookie sheets with parchment paper or baking silpats. You can also make the cookies in multiple batches if you don't have 2 cookie sheets.
2. In a heavy bottom pan, add the butter and melt it. Once it's melted, switch off the heat add the brown sugar and give a wisk. Let it cool down just for a while and as you whisk add the eggs and keep whisking to incorpotae the egg in it.
3. Next, add all the flavors - mollases, cinnamon powder, vanilla extract and mix it around.
4. Finally add the flour, rolled oats and baking soda. Mix it around to mix everything. It will . be sticky. If the dough texture looks extreamly liquid, then add bit more flour or rolled oats.
5. Scatte the raisins and mix it all around.
6. To shape the cookies, spoon 1 and 1/2 tablesoons amount of the dough to the cookie sheet. Keep about an inch gap between the cookies as these will spread.
7. Then wet your hand and flatten a top. If you like clean edges then tug in any oats that might pop out from the sides.
8. Bake at the preheated oven, in the middle rack for 14 minutes.
9. Then leave the cookies on the hot sheet for 5 minutes before transfering to the cookie wire rack.
10. When it cookes completely, store in an air tight jar.

Notes

Molasses and cinnamon powder are optional. Do keep in mind that adding molasses makes the dough sticky. If you don't add molasses than you might need less flour. So add rhe flour and rolled oats accordingly.

Nutrition Information

Yield 30 Serving Size 1
Amount Per Serving Calories 75Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 21mgSodium 63mgCarbohydrates 10gFiber 0gSugar 7gProtein 1g

All nutrition information presented are intended for informational purposes only. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment.