Description
These Oatmeal Raisin Cookies are delightfully chewy and full of flavor. With easy prep and simple ingredients like oats and raisins, they’re perfect for any occasion!
Ingredients
Scale
- 3 cups all-purpose flour (plus more for rolling)
- 2 tsp aluminum-free baking powder
- 1 cup 2 sticks salted butter, at room temperature
- 1 cup sugar
- 1 large egg
- 2 tsp pure vanilla extract
Instructions
- Whisk together flour and baking powder in a medium bowl and set aside.
- In a large bowl, beat butter and sugar with an electric mixer on medium speed for about 1½ minutes until smooth. Mix in the egg and vanilla until combined. Scrape the sides of the bowl with a spatula.
- Reduce mixer speed to low; gradually add the flour mixture, scraping the bowl occasionally. The dough should be soft and form a ball around the mixing attachment without being sticky.
- Wrap the dough in plastic wrap, shaping it into a 1-inch-thick disk. Refrigerate for at least 10 minutes or store for up to 7 days.
- Preheat the oven to 375°F.
- Roll out the dough on a floured surface to about ¼-inch thickness, using extra flour to prevent sticking. Cut with cookie cutters and place on a nonstick baking sheet, spacing cookies ¾ inch apart.
- Bake one sheet at a time in the oven until puffy, about 7-8 minutes. Let cool on the baking sheet for 2 minutes before transferring to a wire rack.
- Repeat with any remaining dough and scraps.
Notes
Ensure that the butter is at room temperature for better mixing results.
Chill the dough if it feels too soft to roll out effectively.
Experiment with different shapes and sizes for fun variations.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 15mg