Vanishing Oatmeal Raisin Cookies
Soft, chewy, and golden-edged, these vanishing oatmeal raisin cookies are rich with brown sugar, cinnamon, and plenty of plump raisins. The dough comes together in minutes and chills for flexible timing. Each bite delivers cozy, buttery, and warmly spiced cookie comfort—perfect for a snack, dessert, or midnight treat.
24
cookies
Ingredients
Vanishing Oatmeal Raisin Cookies
- 1 cup (226 g) unsalted butter softened
- 1 cup (200 g) brown sugar packed, light or dark
- 1/2 cup (100 g) granulated sugar
- 1 large egg room temperature
- 2 tsp (10 ml) vanilla extract
- 1 1/2 cups (190 g) all-purpose flour spooned and leveled
- 1/2 tsp (2 g) baking soda
- 1/2 tsp (1 g) ground cinnamon
- 1/2 tsp (3 g) salt
- 2 cups (180 g) old-fashioned rolled oats not quick oats
- 1 cup (150 g) raisins or other dried fruit or chocolate chips
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper
- Wire rack
- Measuring cups and spoons
- Wooden Spoon or Rubber Spatula
Instructions
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar with a hand or stand mixer for 2-3 minutes until fluffy and creamy.
- Lower the mixer speed. Add the egg and vanilla extract; beat until smooth and slightly shiny.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet mixture gradually, mixing on low speed until just combined and a few streaks remain.
- Using a wooden spoon or spatula, fold in the oats and raisins by hand. Mix until distributed evenly.
- Cover the dough and chill in the refrigerator for at least 30 minutes (up to 48 hours for deeper flavor).
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop dough in rounded tablespoons onto prepared sheets, spacing a couple of inches apart.
- Bake for 8-10 minutes, until edges are set and golden but centers look slightly underdone.
- Cool cookies on the sheet for 1-2 minutes, then transfer to a wire rack to finish cooling.
Notes
For extra soft cookies, store in an airtight container with a slice of bread. Dough can be made ahead and chilled for up to 48 hours; baked cookies also freeze well.
Nutrition
Calories: 145kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 65mg | Potassium: 58mg | Fiber: 1g | Sugar: 10g | Vitamin A: 130IU | Calcium: 18mg | Iron: 0.7mg