Super Oaty Oatmeal Cookies
Prep time: 
Cook time: 
Total time: 
Yields: 16
Soft, chewy and super oaty oatmeal cookies. No need to chill the dough!
  • ½ cup (113g) unsalted butter, softened
  • ½ cup (100g) brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 large egg ( or 68g when weighed w/ shell)
  • 2 teaspoons vanilla extract
  • 1¾ cups (166g) quick oats (not instant or rolled oats)
  • ¼ cup (31g) all-purpose flour
  • ¼ teaspoon baking soda
  • ⅛ teaspoon (or pinch of) salt
  • ¾ teaspoon cinnamon powder
  • 1 cup (130g) raisins
  1. Soak raisins in water for 8 to 10 mins if you want them soft and not too dry (you may skip this). Place butter in a medium or large bowl to soften as we prepare other ingredients.
  2. Preheat oven to 350F degrees. Line cookie sheets with foil or parchment paper.
  3. Combine dry ingredients in a small bowl: quick oats, flour, baking soda, salt and cinnamon powder. Set aside.
  4. Drain water and pat dry the raisins with paper towel. Set aside.
  5. Add sugars to the softened butter then cream them together with a wired whisk until fluffy and light in color, about 3 to 5 minutes depending on the power of your arms so flex 'em baby! Or use stand mixer w/ paddle attachment or handheld mixer.
  6. Whisk in egg and vanilla until well combined.
  7. Gradually add the dry ingredients (in 3 additions) using a spatula. Do not overmix. Fold in raisins.
  8. Scoop 6 doughs in a cookie sheet (6 cookies per batch/baking). Use 2-ounce ice cream scoop or ¼ dry measuring cup in scooping the dough. Bake for 9 minutes.
  9. This makes 16 cookies. Bake them in 3 batches (6 + 6 + 4). Bake the last batch (with 4 dough left) in 8 mins. Always check the edges. They are done once lightly brown.
  10. Let the cookies set in the cookie sheet for another 8 to 10 mins before transferring to cooling racks. They are very soft when hot so they will self-destruct if you force to take them out from the cookie sheet. The center may look raw but that's fine as long as the edges are already brown. They will continue to cook and brown in the cookie sheet. Transfer into cooling racks once cooled and set.
  11. Keep cookies in an airtight container at room temperature. Cookies stay fresh for a week. These are best served/eaten on the following day (flavor will enhance and will have a nice texture).
The taste of cinnamon here is very mild, just to pump up the flavor of the cookies. Change it to 1 teaspoon if desired.
Recipe by When Hungry at