Here’s my brown sugar & butter Rx: 1-bowl chewy oatmeal raisin cookies (no mixer required)! Crispy-chewy, and made with humble pantry ingredients, they are everything you love in a homemade cookie.
What Makes Them Great
Raisin lovers of the world, unite! In particular, cheers to my fellow oatmeal raisin cookie aficionados!
Anyone can say that they love chocolate chip cookies. It’s chocolate. In butter-rich cookies. I get it.
But those of us who (gasp) prefer oatmeal raisin cookies are a special tribe. Yes, we like shriveled grapes. It’s true, we think oats are dessert-worthy. And for the umpteenth time, no, we don’t want to substitute chocolate chips for the raisins,it was no mistake.
Perhaps some poor souls have not had the right oatmeal raisin cookie. It’s perfectly plausible. It’s also correctable, with these, the BEST chewy oatmeal raisin cookies!
Here’s what makes these cookies stellar:
- Made in one bowl.
- Pantry-friendly ingredients.
- No mixer required.
- Stirred together in under 5 minutes.
- Mere minutes to bake.
Oatmeal cookies are cookie jar favorites for reasons beyond taste and texture: their pantry-friendly list of ingredients makes them convenient for all kids of last-minute, spur-of-the-moment, and pack-the-lunch-bags-pronto baking.
A complete list of the ingredients, with amounts and instructions, is located in the recipe card below.
Here is what you will need:
- Dark brown sugar. Brown sugar is white sugar that has been combined with molasses (one of my favorite flavors). I used dark brown sugar (more molasses flavor, yes please!), but light brown sugar can be used with equal success.
- Unsalted butter. I prefer unsalted butter in all of my baking (so that I can control the amount of salt. Yes, I am a control freak when it comes to butter:)). An equal amount of salted butter can be used in place of the unsalted butter (either decrease the salt by a pinch or leave as is).
- 1 Large egg. Large eggs are the standard for most baking recipes (including mine).
- Vanilla extract. Pure vanilla extract has the best flavor, but use what you have/can afford.
- Rolled oats. I prefer old-fashioned rolled oats, but quick-cooking rolled oats are fine, too. Both types are simply steam-rolled oat groats. Quick-cooking oats have been coarsely cut into smaller pieces (that is the only difference).
- Baking soda. Be sure to use baking soda, not baking powder (they have different strengths).
- Salt. I use plain, fine table salt for my baking recipes.
- All-purpose flour. Regular all-purpose wheat flour is all that you need.
- Seedless raisins. Most packaged raisins in the US are seedless, but if buying in bulk or at a natural foods store, double check to make sure that the raisins are indeed seedless (unless you crave some extra crunch).
Step-by-Step Instructions with Photos
Step 1: Blend the Wet Ingredients
The cookie dough will need to sit for a few minutes before baking, so hold off on preheating the oven.
In a large bowl, whisk or stir together the brown sugar, melted butter, egg, vanilla, cinnamon and salt until completely blended and smooth.
Step 2: Add (Most of) the Dry Ingredients
Add the baking soda and flour to the bowl and stir until completely blended. Use a rubber or silicone spatula to scrape the bottom and sides of the bowl to ensure that everything is evenly and well-combined.
Step 3: Add Oats & Raisins
Add the oats and raisins to the bowl and stir until completely combined. Make sure that all of the oats are coated (no dry oats are visible).
Let the cookie dough stand for 10 to 15 minutes while the oven preheats (that’s the next step). This small window of time allows the oats and flour to absorb the wet ingredients, leading to especially chewy cookies.
Step 4: Preheat Oven & Prep Baking Sheet
Preheat your oven to 325F (160C). Line a large, light-colored (silver, not dark) rimmed baking sheet with parchment paper.
Baking the cookies at a lower than usual cookie temperature (325F as opposed to the more common 350F) promotes chewiness over crispness.
For best results, use heavy, plain, light-colored (silver) baking sheets that are free of any special coatings (e.g.. nonstick or quick-release coatings). Avoid dark sheets, in particular. They can wreak havoc (burning, over-baking) on delicate bottoms (ouch!).
Step 5: Portion Cookie Dough
Scoop tablespoon mounds of the cookie dough (I use a #40 cookie scoop) onto the prepared baking sheet, spacing 3 inches (7.5 cm) apart.
Keep in mind that the shape of the mounds of dough will determine the shape of the baked cookies (how they spread). For the most even dough mounds, use a cookie scoop, or roll tablespoon portions of dough into even balls before placing on the cookie sheet.
Step 6: Bake & Cool
Bake the cookies in the preheated oven for 12 to 15 minutes until the cookies have spread and are golden brown. Begin checking for doneness at the earliest time (12 minutes). The tops of the cookies should look relatively dry with some moist cookie dough below. The centers should no longer look wet or gooey.
Be careful not to over bake. If the cookies are left in the oven until they look completely dry and set, they will be hard and crisp, not chewy.
Cool the cookies on the baking sheet for 2 minutes; they will continue to set from the residual heat of the baking sheet (carryover baking).
Transfer the cookies to a cooling rack and cool completely. Repeat with the remaining cookie dough.
What is the Taste & Texture of the Cookies?
The flavor of the cookies is what I love most: buttery-brown sugar-toasted-oat heaven, punctuated by chewy, fruity raisins. The texture is semi-soft and chewy, with crispness at the edges.
What is the Recipe Yield?
The recipe makes 24 medium size (2.5 to 3-inch) cookies. If you like, double the dough portions and make a dozen large cookies (increase the baking time by 4 to 7 minutes).
If you are baking for a crowd, or simply prefer making large batches (eat some, freeze some), simply double the recipe.
Store the cooled cookies in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.
Q: Can I use something other than dairy butter in the recipe?
A: Yes! You can use an equal amount of melted coconut oil or melted plant butter (the stick variety, not soft-spread or tub-style).
Q: Can I make these cookies gluten-free?
A: Yes, you can use an equal amount of all-purpose gluten-free flour blend in place of the all-purpose flour and use rolled oats that are certified gluten-free.
Q: I know that these are called 1-bowl oatmeal raisin cookies, but…what if I really do not like raisins? Can I use something else in their place?
A: Yes! I forgive you for not loving raisins ;). You can replace the raisins with an equal amount of your favorite dried fruit (e.g., dried cranberries, or chopped apricots, apples, or cherries). And, ok…you can also sub in an equal amount of chocolate chips or chunks, or chopped toasted nuts. Keep in mind that the cookies will be less chewy in the absence of dried fruit (raisins or otherwise).
Happy baking! Let me know if you make a batch. Tag me on social media, I would love to see your baking prowess :).
- 3/4 cup (165 g) packed brown sugar
- 6 tablespoons (84 g) unsalted butter, melted and cooled slightly
- 1 large egg
- 1 teaspoon (5 g) vanilla extract
- 1/2 teaspoon (1.3 g) ground cinnamon
- 1/4 teaspoon (1.5 g) salt
- 1/4 teaspoon (1.2 g) baking soda
- 1 cup (125 g) all-purpose flour
- 1 cup (100 g) rolled oats
- 1/2 cup (75 g) raisins
- In a large mixing bowl, whisk together the brown sugar, melted butter, egg, vanilla, cinnamon and salt until blended and smooth.
- Add the baking soda and flour and chocolate chips to the bowl. Stir until completely blended, scraping up the bottom and sides of the bowl with a rubber or silicone spatula.
- Stir in the oats and raisins. Let the cookie dough sit while preheating oven (this gives the flour and oats time to absorb some of the wet ingredients).
- Preheat the oven to 325F (160C). Line a large baking sheet (light-colored) with parchment paper.
- Scoop tablespoon mounds of the dough (I use a #40 cookie scoop) onto the prepared baking sheet, spacing 3 inches (7.5 cm) apart.
- Bake in the preheated oven for 12 to 15 minutes until the cookies have spread and are golden brown (they will still look soft, but should not look wet at the center).
- Cool on the baking sheet for 2 minutes before transferring to a cooling rack. Cool completely. Repeat with remaining cookie dough.
Storage: Store the cooled cookies in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.
Double the Recipe: If you prefer to make a big batch, go for it! Simply double all of the ingredients for a yield of 4 dozen cookies.
Serving Size:1 cookie
Amount Per Serving: Calories: 92Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 41mgCarbohydrates: 14gFiber: 1gSugar: 8gProtein: 1g