Sweet, inviting, and made for sharing, Oatmeal Raisin Cookies is a non-vegetarian recipe made with rolled oats [old fashioned], all purpose flour, and butter. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: Not specified
  • Total time: Not specified
  • Yield: 11 large cookies
  • Category: Recipes
  • Cuisine: Kitchen notes

Ingredients

  • 1.5 cups rolled oats [old fashioned] (not instant or quick oats)
  • ¾ cup all purpose flour
  • ½ cup butter (unsalted, at room temperature)
  • ½ cup light brown sugar
  • ¼ cup granulated white sugar
  • ¾ teaspoon cinnamon powder
  • ½ tablespoon vanilla extract
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • 1 egg (at room temperature)
  • ½ cup raisins (more to press on top)
  • ½ cup pecans or walnuts (chopped)

Method

  1. In a bowl whisk together rolled oats, all purpose flour, salt, cinnamon powder and baking soda. Set aside.
  2. In the steel bowl of your stand mixer fitted with paddle attachment or using your stand mixer beat together butter and both the sugars, scraping the sides of the bowl with a spatula till creamy and smooth, around 3 minutes.
  3. Add the vanilla extract, egg and mix.
  4. Now add the oats-flour fix in parts, mixing well after each addition.
  5. Stir in raisins and chopped pecans/walnuts.
  6. Take 1/4 cup of the dough per cookie. Make 11-12 large cookie balls and place them on a baking sheet. Press few raisins on top of each cookie ball [optional]
  7. Place the baking sheet with the cookie dough balls in the refrigerator for minimum of 2 hours, or overnight. Chilling the dough is mandatory.
  8. Preheat oven to 350 F degrees.
  9. Bake the chilled cookie dough balls for 14-15 minutes [personal preference] or for 11 minutes for softer cookies.
  10. Let the cookies cool down in the pan for 10 minutes before transferring them onto a wire rack to cool completely.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.