Vanishing Oatmeal Raisin Cookies
Sweet, chewy, and cozy, these vanishing oatmeal raisin cookies are loaded with brown sugar, cinnamon, butter, and plump raisins. Soft in the middle, crisp at the edges, and irresistibly delicious—no one can resist grabbing another!
24
cookies
Ingredients
Wet Ingredients
- 1 cup (227 g) unsalted butter softened
- 1 cup (200 g) brown sugar packed
- 1/4 cup (50 g) granulated sugar
- 1 large egg room temperature if possible
- 2 tsp (10 ml) vanilla extract
Dry Ingredients
- 3/4 cup (95 g) all-purpose flour spooned and leveled
- 1/2 tsp (2 g) baking soda
- 1/2 tsp (2 g) ground cinnamon
- 1/2 tsp (2 g) salt
Mix-Ins
- 1 1/2 cups (135 g) old-fashioned oats
- 1 cup (145 g) raisins plump, soak in hot water if dry
Equipment
- Mixing bowls
- Electric mixer or hand mixer
- Baking sheet
- Parchment paper
- Cooling rack
- Spoon or Cookie Scoop
Instructions
- Cream the butter, brown sugar, and granulated sugar in a mixing bowl with an electric mixer until light and fluffy, about 2–3 minutes.
- Add the egg and vanilla extract. Mix until smooth and cohesive.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients and mix gently until just combined.
- Stir in the oats and raisins by hand until distributed evenly throughout the dough.
- Cover the dough and chill in the refrigerator for 30–60 minutes (up to 48 hours for thicker cookies).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop rounded tablespoonfuls of dough onto prepared sheets, leaving 2 inches of space between each cookie.
- Bake for 8–10 minutes or until the edges are golden and the centers look just set (they’ll finish setting out of the oven).
- Cool on the baking sheet for 2 minutes, then transfer to a rack to cool completely. Enjoy warm or at room temp!
Notes
- Mix-ins: Swap raisins for dried cranberries, chopped dates, golden raisins, or chocolate chips for variety.
- Add nuts: Chopped toasted walnuts or pecans make a lovely crunchy addition.
- Storage: Airtight container at room temp for 4 days (add a slice of bread to keep soft). Freeze baked cookies or unbaked dough balls up to 2 months; bake directly from frozen—just add a minute or two to bake time.
Nutrition
Calories: 115kcal | Carbohydrates: 18g | Protein: 1.5g | Fat: 4.6g | Saturated Fat: 2.6g | Cholesterol: 13mg | Sodium: 60mg | Potassium: 57mg | Fiber: 1g | Sugar: 8g | Vitamin A: 90IU | Calcium: 15mg | Iron: 0.7mg