Meal Prep · American
Oatmeal Raisin Cookies
Indulge in the nostalgic comfort of classic American chewy oatmeal raisin cookies, a timeless treat for any occasion.
Ingredients
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Step-by-step- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the old-fashioned rolled oats and raisins until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 180 kcal per cookie |
| Protein | 3 g |
| Fat | 9 g |
| Carbohydrates | 24 g |
| Fiber | 1 g |
| Sugar | 15 g |
Storage & Freezer Guide
Make it last Room Temperature 3-4 days
Store cooled cookies in an airtight container at room temperature to maintain freshness and chewiness.
Freezer (Baked Cookies) Up to 3 months
Place completely cooled cookies in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container, separating layers with parchment paper.
Freezer (Dough) Up to 3 months
Scoop dough into individual portions and freeze on a baking sheet. Once frozen, transfer to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the baking time.
Chef’s Corner
- For extra chewiness, underbake the cookies slightly so they are still soft in the center when you pull them out of the oven. They will continue to set as they cool.
- If you prefer plumper, softer raisins, soak them in warm water or rum for 10 minutes before adding them to the dough. Drain thoroughly before use.
- Measure your flour by weight (1 cup = 120g) for the most accurate results, as too much flour can lead to dry, crumbly cookies.
