Oatmeal Raisin Cookies
These small batch oatmeal raisin cookies are tender in the middle, lightly crisp at the edges, and bursting with the flavors of cinnamon and vanilla.
Servings: 10 cookies
Calories: 100kcal
Ingredients
For the Cookie Dough
- 5 tbsp unsalted butter, softened to room temp Use room temperature butter for best results.
- 1/4 cup packed light brown sugar
- 2 tbsp granulated sugar
- 1 large egg yolk Save the white for breakfast.
- 1 tsp vanilla extract
- 1/2 cup all purpose flour, spooned and leveled
- 1/4 tsp baking soda
- 1/8 tsp baking powder
- 1/4 tsp fine salt
- 1/2 tsp ground cinnamon
- 3/4 cup old fashioned rolled oats
- 1/3 cup raisins
- 2 tbsp chopped walnuts or pecans Optional.
Instructions
Preparation
- Beat the softened butter with both sugars until creamy and combined.
- Mix in the egg yolk and vanilla until smooth.
- Whisk flour, baking soda, baking powder, salt, and cinnamon in a small bowl.
- Add the dry ingredients to the wet ingredients and mix just until the flour disappears.
- Fold in oats and raisins. If using nuts, stir them in now.
- Scoop the dough into 8 to 10 balls and chill for 10 minutes.
Baking
- Preheat the oven to 350°F (175°C).
- Bake on a parchment lined sheet for 9 to 11 minutes, until edges are set and centers look slightly soft.
- Let them rest on the hot pan for 3 minutes before moving them to a rack.
Notes
For softer cookies, pull them when the centers still look a touch pale. You can double the recipe if needed.