Oatmeal Raisin Cookies

Soft, chewy and packed with nutritious oats, these oatmeal raisin cookies are a classic. Spiced with a hint of cinnamon and filled with plump, sweet raisins, they’re delicious with a glass of milk.

Mar 05, 2024

Oatmeal raisin cookies offer the perfect balance of soft, chewy, sweet, and slightly crunchy. As far as favorite cookies go, this one is at the top of my list.

Of course, the main ingredient and star of the show in these cookies are oats. I really packed the rolled oats into this cookie recipe – 1 2/3 cups to be exact. Oats contain an array of vitamins and minerals, including thiamin (vitamin B1), manganese, phosphorus, iron, copper, zinc, selenium, and magnesium. And for a whole grain, they also provide a nice dose of protein – five grams per half cup of rolled oats.

But oats true claim to nutrition fame is its fiber content, particularly soluble fiber. One type of soluble fiber abundant in oats is called beta-glucan. Turns out, beta-glucan helps to maintain healthy blood cholesterol levels. It’s also been shown to prevent spikes in blood sugar following a meal. There’s even emerging research suggesting that the soluble fiber in oats may help lower blood pressure. Beyond these health benefits, beta-glucan promotes the presence of healthy bacteria in the gut, which helps to boost the immune system.

When making oatmeal raisin cookies I like using rolled oats (also called old fashioned oats) instead of quick oats. The bigger flakes of rolled oats give these cookies their characteristic chewy texture. Quick oats work in this recipe too, they just won’t be as chewy. And, while we’re on the subject of chewy cookies, I have a baker’s secret to share. Adding a small amount of corn starch to the dough, as I did in this recipe, helps to create a cookie with somewhat crisp edges and a soft, slightly gooey center.

Raisins can get a little tough, chewy, and shriveled when baked in the oven. To keep them soft, moist, and plump in these oatmeal cookies, soak them in hot water before adding them to the dough. Simply place the raisins in a bowl or measuring cup and cover them with very hot tap water. Let them soak while you prepare the other ingredients. When it’s time to add the raisins to the dough, drain them well and dry them on a paper towel. This ensures you won’t be adding excess moisture to the cookie dough.

Even though these cookies are packed with healthy oats, a cookie is still a cookie. So, keep in mind that moderation matters.

To your health,

Darlene

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OATMEAL RAISIN COOKIES

Yield: 26 servings

Serving Size: 1 cookie

Prep: 15 minutes

Ready: 45 minutes

INGREDIENTS

Parchment paper or vegetable oil cooking spray
1 cup raisins
2 cups hot water
1/2 cup spreadable butter and oil blend (such as Challenge Spreadable Butter)
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 tablespoon corn starch
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 2/3 cups old fashioned rolled oats

DIRECTIONS

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or coat with cooking spray; set aside.
Add raisins to a small bowl and cover with hot water. Allow raisins to soak while preparing cookie dough (while not necessary, this step of plumping the raisins keeps them soft and moist in the baked cookie).
In a large bowl, cream together butter and oil blend, brown sugar, granulated sugar, egg, egg yolk, and vanilla extract until smooth and creamy. In a separate bowl, whisk together flour, corn starch, cinnamon, baking soda, and salt. Add dry ingredients to creamed ingredients and stir together using a large spoon or spatula.
Drain raisins and place them on a plate lined with paper towel. Pat raisins dry with additional paper towel, removing excess moisture. Add oatmeal and raisins to dough and stir to combine.
Drop by rounded tablespoonfuls onto prepared baking sheet, leaving about 2 inches between each cookie (for consistent cookie size, I used a leveled, 3/4-ounce scoop, also labeled #40, to drop cookies onto baking sheets). Bake in preheated oven for 10 to 12 minutes, or until edges begin to brown. Remove from oven and allow cookies to stay on baking sheet for 3 to 5 minutes before transferring to wire cooling racks. Repeat baking process with remaining dough. Makes 26 cookies.

For consistent cookie size, I used a leveled, 3/4-ounce scoop (also labeled #40) to drop cookies onto the baking sheet.

Nutrition Information per cookie

115 Calories, 4 g Total fat, 1 g Saturated fat, 0 g Trans fat, 18 mg Cholesterol, 62 mg Sodium, 18 g Total carbohydrate, 1 g Dietary fiber, 10.5 g Total sugars, 6 g Added sugars, 2 g Protein, 0 mcg (0%) Vitamin D, 12 mg (0%) Calcium, 1 mg (6%) Iron, 74 mg (2%) Potassium