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Oatmeal Raisin Cookies

North American · 30 min · Easy · 20 cookies

Oatmeal Raisin Cookies

Chewy, hearty and heavily cinnamoned, with the oats left whole so they keep their bite. Better on the second day.

~190 cal per serving — Calories are approximate, per serving — a guide only.

soy-freenut-free
Plan it:

Method

  1. 1

    Cream the butter and sugar

    Beat the softened vegan butter with the brown sugar until light, then beat in the plant milk and vanilla.

  2. 2

    Make the dough

    Fold in the flour, baking soda, cinnamon and salt, then the oats and raisins. The dough will look stiff and lumpy, which is right — do not add liquid to smooth it.

  3. 3

    Shape

    Heat the oven to 350°F (175°C). Scoop the dough into mounds, one per serving, onto a lined baking tray and flatten each one slightly with your palm. They spread much less than a plain cookie, so shape them the way you want them.

  4. 4

    Bake

    ⏱ 13 min

    Bake for 12–14 minutes, until the edges are firm and the tops have lost their raw shine. They will still be soft in the center and will firm up as they cool.

Notes

Rolled oats, not instant — instant oats dissolve into the dough and you lose the chew entirely. Soaking the raisins in hot water for 10 minutes and draining them well keeps them plump instead of hard.

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