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I know these kinds of cookies are a bit controversial for some people – mainly because of one particular ingredient: good old raisins ;) Well, I like them, not eating them a lot anymore but if they are in combination with oats in these Oatmeal Raisin Cookies… so good! Some of the best cookies in the world! For sure!

Oatmeal Raisin Cookies | Bake to the roots

Well… even though the raisins may not be the most attractive ingredient for some people, there must be quite a lot of fans out there. You can basically find 100.000 different recipes for oatmeal cookies with raisins out there. Not in Germany of course – we decided to ignore these delicious cookies ;) In the US on the other hand, you can find them basically in every coffee shop, supermarket or gas station. I think there is even a food holiday in April for oatmeal cookies ;)

Anyway. I like them a lot. The cookies are normally not too sweet, crunchy on the outside and soft or chewy on the inside. Basically absolute perfect cookies ;) The classic oatmeal raisin cookie has oats and raisins in it. Who would have guessed, right?! ;) Besides that, you can add some more stuff to make these cookies even better: chopped nuts, chocolate or other dried fruits like cranberries or cherries. I actually have a couple of recipes on the blog already… but without the raisins ;) Try these Oatmeal Cookies with Hazelnuts or these Swedish Oatmeal Cookies with Coconut. So good and definitely worth trying!

INGREDIENTS / ZUTATEN

(about 16-18 cookies)

1/2 cup (120g) butter
1/2 cup (100g) brown sugar
1/4 cup (50g) sugar
1 large egg
1 tsp. vanilla extract
1 cup (130g) all-purpose flour
1/2 tsp. ground cinnamon
1/2 tsp. baking powder
1/4 tsp. salt
5.6 oz. (160g) rolled oats
5.3 oz. (150g) raisins

(ca. 16-18 Cookies)

120g Butter
100g brauner Zucker
50g Zucker
1 Ei (L)
1 TL Vanille Extrakt
130g Mehl (Type 550)
1/2 TL Zimt
1/2 TL Backpulver
1/4 TL Salz
160g Haferflocken (zart)
150g Rosinen

DIRECTIONS / ZUBEREITUNG

1. Add the butter and sugars to a large bowl and mix on high speed until light and fluffy. Add the egg and vanilla extract and mix until well incorporated. Mix the flour with cinnamon, baking powder, and salt and add to the mixing bowl. Mix until just combined. Add the rolled oats and raisins and fold in. Place the dough in the fridge for about 20-30 minutes.

2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Use a cookie scoop or spoons to place dough portions on the baking sheet and flatten them slightly – leave enough space in between because they will spread a bit. Bake for 10-12 Minutes until the edges are slightly golden in color. Take out of the oven and let cool down a bit on the baking sheet, then transfer to a wire rack to cool down completely. Repeat with the remaining dough.

1. Die Butter zusammen mit den beiden Zuckersorten in einer großen Schüssel hell und luftig aufschlagen. Das Ei und den Vanille Extrakt dazugeben und gut unterrühren. Das Mehl mit Zimt, Backpulver und Salz vermischen und dann zur Rührschüssel dazugeben und nur kurz unterrühren. Haferflocken und Rosinen dazugeben und unterheben. Den Teig für 20-30 Minuten in den Kühlschrank stellen.

2. Den Ofen auf 180°C (350°F) vorheizen. Ein Backblech mit Backpapier auslegen. Mit einem Eisportionierer oder Löffeln Teigportionen mit etwas Abstand zueinander auf das Blech setzen und ein wenig flachdrücken. Für 10-12 Minuten backen, bis die Ränder eine leicht goldene Farbe bekommen haben. Aus dem Ofen holen und auf dem Blech etwas abkühlen lassen, dann auf einem Kuchengitter komplett auskühlen lassen. Mit dem restlichen Teig wiederholen.

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Here is a version of the recipe you can print easily.