Oatmeal and raisin cookies are classic American pastries from the 1950s, associated with healthy breakfasts and school lunch boxes. They combine chewy texture with natural sweetness from raisins and cinnamon. They are a comforting cookie at home and in cafes.
International
Oatmeal raisin cookies
Oatmeal raisin cookies from the United States: traditional step-by-step recipe, with chef tips and clear times.
- USA
- Dessert
- Vegetarian
- Light
- Low fat
- High fiber
- easy
15 min
Tiempo de Preparación
20
Servings
Nutrición por ración
- Calories 145 kcal
- Protein 3 g
- Fiber 2 g
- Carbohydrates 20 g
- Fat 6 g
- Sodium 85 mg
Story behind the dish
Preparation
Oatmeal raisin cookies are a United States preparation with easy difficulty. Set aside about 30 minutes in total (15 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 150 g softened butter.
- Have ready: 100 g of brown sugar.
- Have ready: 1 egg.
- Have ready: 120 g of wheat flour.
- Have ready: 150 g of rolled oats.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Preheat oven to 175 C
Preheat oven to 175 C. Soak raisins in warm water for 10 minutes; drain. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute
-
Beat butter with brown sugar until creamy; add egg and…
Beat butter with brown sugar until creamy; add egg and vanilla.
-
mix flour
Mix flour, oats, cinnamon, baking soda and salt; integrate with the butter. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
-
Add hydrated raisins and walnuts; mix until homogeneous mass
Add hydrated raisins and walnuts; mix until homogeneous mass. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time
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Form into balls and flatten slightly on a lined tray.
Form into balls and flatten slightly on a lined tray.
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Bake for 12-14 minutes until golden brown on the edges; cool on rack
Bake for 12-14 minutes until golden brown on the edges; cool on rack. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Gluten-free version using almond flour or gluten-free blend.
- Version with less sugar sweetened with mashed dates or ripe banana.
- Vegan version replacing dairy products with coconut yogurt or vegetable cream.
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