Alan Orth 3dd6bf40d3 reduce to 12 minutes
I've never, ever baked these for 17 minutes.
2022-05-24 17:05:12 +03:00

1.6 KiB
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Oatmeal Cookies

Originally from:

Makes: 3040


  • 1 cup raisins or cranberries (200g)
  • 1¼ cups all-purpose flour (185g)
  • 1 tablespoon plus 1 teaspoon ground cinnamon
  • 2 teaspoons baking soda
  • 1½ teaspoons fine sea salt
  • 1½ sticks slightly softened butter (150 grams)
  • 1 cup light brown sugar, firmly packed (190g)
  • 6 tablespoons granulated sugar
  • 2 cups old-fashioned or rolled oats (230g)
  • 1 extra-large egg
  • 1½ teaspoons vanilla extract


Preheat oven to 350°F/176°C. Grease baking sheets or use baking paper.

  1. Soak raisins in hot water for 30 minutes, then drain.
  2. Meanwhile, in a small bowl, sift together flour, cinnamon, baking soda and salt.
  3. In a larger bowl, use an electric mixer to cream together butter, sugars, and vanilla on medium speed until light and fluffy, scraping down frequently. Take care not to overbeat.
  4. Add flour mixture to creamed butter and sugar and mix on low speed until combined. Mix in oats, followed by drained raisins and egg.
  5. Use a ¼-cup measure to scoop dough onto a parchment-paper lined baking sheet. Flatten each blob with base of measuring cup.
  6. Bake until cookies are golden-brown on the outside but still soft in the middle, about 12 minutes. Remove from oven and let rest on baking sheet a few minutes, then transfer to a rack to cool.


  • Original recipe says to cover and chill the dough in the refrigerator for a few days, but I don't do that.
  • My gas ovens are hot so I bake at "160°C" on the top rack and make sure to check the cookies after 12 minutes or so.