It’s about time I share another classic cookie recipe 🙂 especially since I’ve been straying away from making a classic recipe and making tweaked versions instead; just like these brown butter Snickerdoodles. Have you made them yet? soo good! 😀
Today’s recipe is one of my faves. I absolutely love anything with oats and am always looking for different ways to incorporate it into my baking. It’s especially delicious using it in cookies, hello most amazing cookie ever 😉 and can be paired with pretty much anything.
I previously shared an oatmeal cookie recipe but that’s a chewy oatmeal cookie and this recipe is a classic soft version. I bumped up the oats in today’s recipe so the oat-y flavour is ALOT more pronounced than my previous version. The addition of cinnamon and honey is a must because it really gives a wonderful depth of flavour so I highly recommend not leaving either one out.
I used the standard creaming method here using softened butter instead of melted butter because although I love an extra chewy cookie, which is what melted butter does in cookies, I was going for a nice and soft texture; crispy around the edges, super tender centres and that’s exactly what these are. Especially with the large amount of oats, there’s enough chewy-ness as is 😉
I used a mix of raisins and dried cranberries, just quickly soak them in some warm water for a few minutes before tossing them into the cookie dough, this helps make them plump and juicy, then chill the dough for a short while before baking away.
I love these cookies so much and although I tend to use this recipe whenever I’m making a simple, plain oatmeal cookie, today’s recipe is a fantastic base for oatmeal cookie add ins like raisins, berries, chocolate chips or even peanut butter and M&Ms 😉
Enjoy my friends ❤
Tag me with all your dutch baker bakes @dutchbakerblog on Instagram, Facebook, Twitter ❤
Oatmeal Raisin Cookies
Makes 12 to 15 cookies.
- 3/4 cup (90gms) tablespoons all purpose flour
- 1 1/2 cups old fashioned rolled oats*
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 -1/2 teaspoon cinnamon or to taste
- 1/2 cup (100gms) softened butter
- 1/2 cup (100gms) soft brown sugar
- 2 tablespoons white sugar
- 2 egg yolks
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons honey/molasses/golden syrup or to taste
- 3/4 cup raisins or dried cranberries
- In a bowl, whisk together the flour, baking soda, salt, cinnamon and oats. Set aside.
- In a large bowl, cream together the butter and both sugars until paled and fluffy.
- Add in the egg yolks one at a time whisking just until combined. Stir in vanilla extract and honey.
- Add in the flour/oat mix in batches stirring only until just combined. Dough will be soft. Fold in the raisins until just combined. Cover dough with plastic wrap and chill for a minimum of 2 hours or up to a week.
- When ready to bake, scoop balls of dough, flatten slightly for a thinner cookie (I recommend baking one cookie to see how it bakes so you know whether you need to flatten or not) and bake in a preheated 160C/325F oven until golden brown around the edges but still soft in the centre. Make sure not to over bake the cookies as they will continue to cook on the baking tray as they cool. Cool on tray for 10 minutes before placing in a container.
- Store in an airtight container for up to one week.
*Quick oats can be used but they won’t be as thick and chewy as old fashioned oats.