Extra EASY Oatmeal Cookies - No mixer, no chill, under 30 minutes!
Thanks to melted butter, these easy oatmeal cookies require very little time to make and taste amazing. Pack these cookies with your favorite kind of dried fruits, nuts, and even chocolate. Make these cookies as written or follow our suggestions for making them vegan. Both versions are delicious!
Printable Recipe:
Recipe Ingredients
• 1 cup (125 grams) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom, optional
• 10 tablespoons (140 grams) unsalted butter
• 1/2 cup (100 grams) packed light brown sugar
• 1/4 cup (50 grams) granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1 ½ cups (150 grams) old-fashioned rolled oats
• 1/2 cup (70 grams) raisins or dried fruit
• 1/2 cup (60 grams) chopped nuts, optional
✅ FULL RECIPE:
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Oatmeal Raisin Cookies
These soft and chewy oatmeal raisin cookies have a touch of cinnamon and JUST the right amount of sweetness from the raisins. This classic cookie is a must make!
RECIPE:
Homemade oatmeal raisin cookies are so much better than ANY store-bought version. Even if you’re not a raisin fan they’re still amazing. Baking those raisins really wakes the flavor up and complements the oats, cinnamon, and brown sugar.
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Oatmeal Cookies | Oatmeal Raisin Cookies
Oatmeal Cookies | Oatmeal Raisin Cookies - Here is another video for the person who wants to try there hand at baking. This is a easy Oatmeal Raisin Cookie video recipe follow and to build up courage for the more exciting dessert recipes.
Rating - 1
Ingredients
3/4 All Purpose Flour
1 1/2 cup Rolled Oats
2/3 cups Raisins
1/2 cup Butter, room temp
1/2 cup Brown Sugar
1/2 cup Sugar
1 tsp Vanilla
1 Egg
1/2 tsp Bakihg Soda
1/2 salt
1 tsp Cinnamon
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Oatmeal Raisin Cookies (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Oatmeal Raisin Cookies. Oatmeal Raisin Cookies are hard to beat. Their edges are crisp, their flavor is buttery sweet, and their texture is wonderfully soft and chewy. They are great for breakfast, as a snack, or for something a little special, use them to make a breakfast trifle. A breakfast trifle is made by crumbling the oatmeal cookies and layering them with yogurt and fresh or dried fruits. A perfect way to start the day.
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Maple Oatmeal Raisin Cookies A Sugar Free and Gluten Free Cookie Recipe! | Healthy Cookie Recipes
We love recipes that are delicious and healthy at the same time, and these oatmeal raisin cookies with maple syrup sweetener are just the thing for a tasty, hearty dessert. This recipe can easily be altered to make it a delicious gluten free and refined sugar free option.
Baking tools as seen in the video:
Here's the recipe:
1 1/2 cups melted butter
1 1/2 cups pure maple syrup
4 eggs
2 teaspoons vanilla extract
3 cups all purpose flour (or GF all purpose flour)
1 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons baking soda
6 cups rolled oats (or GF oats)
2 cups raisins
Combine all ingredients in bowl. Drop dough balls onto baking sheet.
Bake at 350°f for 10-12 minutes. Makes around 4 1/2 dozen cookies. Enjoy!
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A Chewy Oatmeal Raisin Cookie You're Going to Love
This is my favorite recipe for classic oatmeal raisin cookies! They're richly flavored, perfectly soft and chewy, and SO easy to make--no mixer required!
Recipe:
Ingredients
1 cup unsalted butter, melted and cooled until no longer warm to the touch (226g)
1 cup dark brown sugar, firmly packed (200g)
½ cup granulated sugar (100g)
¾ teaspoon ground cinnamon
2 large eggs, room temperature preferred
1 Tablespoon molasses (use a molasses that says “unsulphured” on the label, I like “Grandmas” and “Brer Rabbit” brand)
1 Tablespoon vanilla extract
2 cups all-purpose flour (250g)
1 Tablespoon cornstarch
1 teaspoon baking soda
¾ teaspoon table salt
3 cups old-fashioned rolled oats (290g)
1 ½ cups raisins (225g)
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Instructions
00:00 Introduction
00:20 In a large mixing bowl, combine melted, cooled butter, sugars, and cinnamon and stir until well-combined.
00:57 Add eggs and stir well, then stir in molasses and vanilla extract until completely combined.
01:28 In a separate mixing bowl, whisk together flour, cornstarch, baking soda and salt.
01:45 Gradually stir dry ingredients into butter mixture until completely combined.
01:58 Add oats and raisins and stir until oats and raisins are uniformly distributed.
02:20 Cover dough with plastic wrap and refrigerate for 30-60 minutes before baking (see note if you would like to chill longer).
02:33 Once dough is nearly finished chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper.
03:37 Once dough has finished chilling, remove from refrigerator and scoop into rounded 1 1/2-Tablespoon sized scoops. Drop scoops onto prepared baking sheet, spacing cookies at least 2” (5cm) apart.
02:57 Bake on 350F (175C) for 10-12 minutes. The centers will look slightly underbaked still but allow the cookies to cool completely on the baking sheet and they will finish cooking to perfection, leaving you with soft, chewy cookies.
Notes
Making dough in advance
This cookie dough may be made up to 5 days in advance of baking, simply store it tightly covered in the refrigerator until ready to use. Note that the dough becomes quite firm if it sits longer than 1 hour, so you may need to let it sit at room temperature for 15-20 minutes or so before it is easy to scoop. Cookie dough may also be scooped, wrapped tightly, and frozen in an airtight container for up to 3 months.
Storing
Store in an airtight container at room temperature. Cookies will stay fresh for at least 5 days.
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