Perfectly Simple Oatmeal Raisin Cookies
Makes ~16 cookies
45 minutes —
Easy —
The oatmeal raisin cookie is a true underdog; always outshined by the popular chocolate chip, but no less tasty. This recipe uses the same base as my Oatmeal Creme Pies, with all the same wonderful spices that make this cookie taste like Fall.
Really Good Oatmeal Raisin Cookies
Makes
~12
cookiesPrep time
35
minutesCook time
10
minutesTotal time
45
minutesIngredients
142g (10 tbsp) plant-based butter, softened
100g (1/2 cup, packed) dark brown sugar
50g (1/4 cup) granulated sugar
1 tbsp ground flax seed
2 tsp vanilla extract
1 tbsp molasses
1 tbsp maple syrup
120g (1 cup) all-purpose flour
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
120g (1 + 1/2 cup) quick oats
40g (1/4 cup) raisins
Directions
- Preheat oven to 375F. Whisk together flour, salt, baking soda, & baking powder in a small bowl. Set aside.
- Make your flax egg. Combine the ground flax seed with 5 tbsp water. Set aside and let sit for at least 10 minutes.
- Add both sugars and butter to the bowl of a stand mixer and beat with a paddle attachment on medium high, until fluffy and light, it should take 5 minutes or so. You can also do this with a handheld mixer, or by hand with a whisk.
- Add egg replacer and vanilla and mix until just incorporated.
- Add the flour mixture and mix until just combined. Add raisins and repeat.
- Scoop dough into large balls. I use a large 2-inch (2.6tbsp) cookie scoop. Dough will be tacky, that’s ok. If it’s too sticky to scoop, let it sit for a half hour to let the flour hydrate.
- Bake cookies for 9-12 minutes, depending on size. (Always a good idea to test bake 2 cookies and make adjustments accordingly.) They should be golden. Take cookies out and set the whole pan on a cooling rack. After 5 minutes you can transfer cookies directly to the cooling rack to finish cooling.
Notes
- With this recipe, you don’t have to chill your cookies. The cookies in the pictures were not chilled at all. If you want a cookie that spreads less and might be a little more risen in the center, then you should chill them.
- You can also add ~25g of flour for a bit thicker of a cookie — it will still be chewy!
- The spices and molasses in this cookie are really kind of crucial in terms of flavor. You can of course skip any of them — just know, you’re not getting the full effect.
- Don’t love raisins? Use another dried fruit like cranberries or craisins. Finely chopped dates sound delicious as well!
