American-Style Oatmeal Raisin Cookies Recipe
Soft in the middle and lightly crisp on the edges, these oatmeal raisin cookies are a classic of American lunchboxes and school cafeterias. They’re filling, fragrant with cinnamon and vanilla, and thanks to the oats they have a pleasantly chewy texture. They’re something between a cookie and a small portion of breakfast porridge in a handy, grab-and-go form.
These oatmeal cookies are the essence of the American cookie jar – soft in the middle, lightly crisp on the edges, packed with oats and juicy raisins. They smell like a kitchen on a Monday morning before school: cinnamon, vanilla, and butter create a flavor that’s somewhere between dessert and a hearty breakfast snack. Thanks to the texture of the oats, every bite is different – a little chewy, a little crisp, and very satisfying.
Chef's tips
Make sure the butter is truly soft – otherwise the mixture won’t aerate properly and the cookies will turn out dense instead of soft. Don’t overmix after adding the flour; mix only until combined, because overworking the dough makes it tougher. Take the cookies out of the oven when the centers still look slightly underbaked – they will finish baking on the tray and keep that characteristic softness.
How to serve
They taste best with a mug of milk or milky coffee – my go-to combo for a late afternoon at the computer. They also work perfectly as a snack in a lunchbox for a full-day mountain hike or as a bar substitute after a workout. For larger family gatherings, you can arrange them on a big platter next to sliced apples and grapes – they’re usually the first thing kids grab from the table.
Ingredients
- rolled oats - 180 g
- wheat flour - 120 g
- butter - 120 g
- brown sugar - 100 g
- sugar - 40 g
- egg - 1 piece
- baking powder - 0.5 teaspoon
- cinnamon - 1 teaspoon
- salt - 0.25 teaspoon
- raisins - 80 g
- vanilla extract - 0.5 teaspoon
Preparation
- Preheat the oven to 180°C (top and bottom heat) and line a baking tray with baking paper.
- In a large bowl, beat the softened butter with the brown and white sugar until light and fluffy, using a mixer or a wooden spoon for about 3–4 minutes.
- Add the egg and vanilla and mix for about 1 more minute, until well combined.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Add the dry ingredients to the butter mixture and mix briefly, just until combined.
- Add the rolled oats and raisins and stir with a spoon until evenly distributed; the dough will be quite thick.
- Using a spoon, scoop portions of dough about the size of a walnut and place them on the tray, leaving about 4 cm between them, as the cookies will spread.
- Gently flatten each portion with your fingers or a spoon to form discs.
- Bake the cookies for 10–12 minutes, until the edges are lightly golden and the centers are still soft; they will firm up after you take them out of the oven.
- Leave the cookies on the tray for 5 minutes, then transfer them to a wire rack to cool completely.
Storage
Ciasteczka przechowuj w szczelnym pojemniku w temperaturze pokojowej, żeby nie wyschły. Możesz je też zamrozić i rozmrażać pojedynczo w temperaturze pokojowej.
