Description
Deliciously chewy and perfectly spiced oatmeal raisin cookies made with wholesome rolled oats, plump raisins, and an optional nutty crunch from walnuts. These cookies strike the perfect balance between soft and chewy, with a hint of cinnamon and a golden finish from baking. Ideal for a comforting snack or dessert.
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 (175°C). Line two baking sheets with parchment paper to prevent sticking and allow for easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, sea salt, and cinnamon until well combined.
- Combine Wet Ingredients: In a separate bowl, vigorously whisk the melted coconut oil (or butter), packed brown sugar, whole egg, egg yolk, and vanilla extract until smooth and well blended.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently to combine. Then fold in the rolled oats, raisins, and walnuts if using, until the dough forms a tight batter.
- Rest the Dough: Set the dough aside for 20 minutes while the oven preheats. If the dough feels too wet to scoop, chill it in the refrigerator for those 20 minutes to firm up. If it’s crumbly, add 2 to 3 tablespoons of water to bring it together.
- Shape Cookies: Use a cookie scoop or tablespoon to portion the dough into 20 equal-sized balls. Roll each ball lightly in barely damp hands to smooth and shape them into rounds. Arrange the dough balls spaced evenly on the prepared baking sheets.
- Bake: Bake the cookies in the preheated oven for 10 to 11 minutes, or until they are puffed, golden, and slightly underbaked in the center to maintain chewiness.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Chilling the dough helps to make it easier to handle and improves cookie texture.
- Walnuts are optional but add a nice crunch and flavor.
- For softer cookies, slightly underbake and allow to cool on the sheet before transferring.
- You can substitute coconut oil with unsalted butter for a richer flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 9 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
