Description
These bakery-quality oatmeal raisin cookies are ready in just 25 minutes with zero chilling time. They are soft, chewy, and made with pantry staples in a single bowl.
Ingredients
Scale
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (115g) packed brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 1/4 cups (155g) all-purpose flour
- 1 tsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 1/2 cups (135g) old-fashioned rolled oats
- 3/4 cup (120g) raisins
Instructions
- Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until pale and fluffy (about 2-3 minutes).
- Beat in the egg and vanilla extract until fully incorporated and smooth.
- Turn mixer to low speed and add flour, cornstarch, baking soda, and salt. Mix just until the flour disappears.
- Switch to a spatula and gently fold in the oats and raisins until evenly distributed.
- Scoop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake one sheet at a time for 10-12 minutes, or until edges are golden but centers still look soft.
- Let cookies sit on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool.
Notes
Do not overbake; pull cookies out when centers look soft as they will firm up while cooling. Ensure butter is softened but not melted. Use old-fashioned oats for best texture. For extra flavor, toast oats before adding to dough or sprinkle flaky sea salt on top after baking.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 40
- Calories: 145
- Sugar: 14
- Sodium: 95
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
Keywords: oatmeal raisin cookies, quick cookies, chewy cookies, 25 minute dessert, no chill cookies, easy baking, pantry staples