Description
These Perfect Oatmeal Raisin Cookies are soft, chewy, and packed with hearty oats, sweet raisins, and a hint of cinnamon. Made with either coconut oil or butter, these classic cookies are easy to prepare and require just simple ingredients. With a touch of walnuts for crunch, they make a delightful treat for any occasion.
Ingredients
Units
Scale
Dry Ingredients
- 1 cup all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
Wet Ingredients
- 1/2 cup coconut oil or unsalted butter, melted
- 3/4 cup packed brown sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
Add-ins
- 1 1/2 cups whole rolled oats
- 3/4 cup raisins
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking soda, baking powder, sea salt, and cinnamon. Stir to evenly distribute all the dry ingredients.
- Whisk Wet Ingredients: In a separate bowl, whisk together the melted coconut oil or butter, brown sugar, whole egg, egg yolk, and vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry Mixtures: Gradually stir the wet ingredients into the dry ingredients until just combined. Then fold in the rolled oats, raisins, and optional chopped walnuts to create a tight cookie dough batter.
- Rest the Dough: Set the dough aside for 20 minutes to rest and allow the oats to absorb moisture. If the dough seems too wet to scoop, chill it in the refrigerator during this time to firm up. If too crumbly, add 2 to 3 tablespoons of water and mix gently.
- Shape the Cookies: Using a cookie scoop, portion out the dough into 20 tablespoon-sized balls. Roll them gently between your barely damp hands to form round shapes. Place the cookie balls spaced apart on the prepared baking sheets.
- Bake the Cookies: Bake in the preheated oven for 10 to 11 minutes until the cookies are puffed, golden on the edges, and slightly underbaked in the center for a soft texture.
- Cool the Cookies: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This ensures they set properly and enhances their chewy texture.
Notes
- Chilling the dough helps achieve perfect shape and texture, especially if the dough is too soft.
- Walnuts are optional but add a nice crunch; you can omit them for nut-free cookies.
- Using coconut oil gives a slight tropical flavor and is a good dairy-free alternative to butter.
- Be careful not to overbake the cookies to keep them soft and chewy rather than crispy.
- Store cookies in an airtight container for up to 5 days to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
