Go Back

Oatmeal Raisin Cookies

These Oatmeal Raisin Cookies are a Flight family favorite! They are perfectly oatmealy and raisiny and you should bake up a batch immediately!
Prep Time 10 mins
Resting Time 30 mins
Course Dessert
Cuisine American
Servings 24 cookies

Ingredients
  

  • 1 cup all-purpose flour
  • 2 tsp corn starch
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1.5 cups oats
  • 1 cup raisins
  • 1/2 cup butter softened
  • 1 egg room temperature
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 tsp vanilla extract

Instructions
 

  • Measure out 1 cup of raisins in a bowl and cover with warm water. Ideally you’ll want them to sit for 10-15 minutes before draining and adding to the dough. 
  • Using a hand mixer or a stand mixer fitted with a paddle attachment, cream together butter and sugar for 2-4 minutes until light and smooth, occasionally scraping down the sides of the bowl with a rubber spatula as needed.
  • Beat in 1 egg and 1 tsp vanilla extract for another 1-2 minutes, until well combined. Set aside. 
  • In a separate bowl, sift or whisk together flour, cornstarch, cinnamon, nutmeg, baking soda and salt and a mixing bowl and set aside.
  • Add in the flour mixture in 2 batches and mix on low speed until just combined.
  • Add in the oats ½ cup at a time, mixing on the lowest setting until just combined, careful not to overmix. 
  • At this point you can drain the raisins and dry on a paper towel, squeeze out an excess liquid and add to the dough, mix for a few seconds until just incorporated. 
  • Cover the bowl and refrigerate your dough for at least 30 minutes or a few hours. (If you chill overnight be sure to take the cookies out about 30 minutes before baking so you can scoop them more easily.)
  • After chilling remove the dough from the fridge and preheat the oven to 350 F.
  • Using a cookie scoop (which I highly recommend because this dough can be a little sticky), scoop balls of dough on a baking sheet lined with parchment paper about 2 inches apart. 
  • Bake at 350 for 9-11 minutes. 
  • Allow cookies to rest on the baking sheet about 5 minutes before transferring them to a wire rack to cool completely. If desired, you can press down on the tops of the cookies to flatten them slightly. 
  • Once they have cooled eat and enjoy! These cookies stay fresh covered at room temperature for about a week or you can freeze the baked cookies for up to 3 months. 
Keyword Cookie, Desserts, Oatmeal Raisin Cookie, Snacks