Oatmeal-raisin cookies



20 min


40 min


25 cookies

Oatmeal-raisin cookies

Photo, Roberto Caruso.


  • 1 cup sultana raisins
  • 1 cup hot water
  • 2 cups quick oats
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter , at room temperature
  • 1 cup packed brown sugar
  • 1 egg
  • 1 tsp vanilla


  • STIR raisins with hot water in a small bowl. Let stand until plump, about 10 min. Drain well.
  • PREHEAT oven to 350F. Line 2 baking sheets with parchment.
  • STIR oats with flour, baking soda and salt in a medium bowl. Beat butter with sugar in a large bowl, using an electric mixer, until fluffy, 3 min. Beat in egg and vanilla. Stir in oat mixture, using a wooden spoon. Stir in raisins. Spoon 2-tbsp portions of dough 3 in. apart onto prepared sheets. Flatten them slightly, using your fingers.
  • BAKE in centre of oven until edges are golden but centres are soft, 10 to 12 min. Transfer cookies to a rack to cool completely. Cookies keep well at room temperature up to 1 week.


How to cream butter and sugar

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Nutrition (per cookie)

  • Calories
  • 175,
  • Protein
  • 3 g,
  • Carbohydrates
  • 24 g,
  • Fat
  • 8 g,
  • Fibre
  • 1 g,
  • Sodium
  • 79 mg.

A lesson on butter
Soft butter: when butter and sugar are creamed together, air is incorporated evenly in the base of a batter or dough. It creates tenderness and lift in baked goods. Use it in: cakes and soft cookies.