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Oatmeal Raisin Cookies On A Cooling Rack

Chewy Oatmeal Raisin Cookies

$5.09 recipe | $0.14 serving
For all the oatmeal raisin fans out there, these cookies are loaded with chewy raisins and hearty oats! Plus, this killer spice combo is enough to impress anyone, even the skeptics.
5 from 1 vote
Prep Time 40 mins
Cook Time 12 mins
Total Time 52 mins
Course Dessert
Cuisine American, Vegan
Servings 36 cookies
Calories 145 kcal

Equipment

  • Hand or stand mixer
  • Whisk
  • Large and medium mixing bowl
  • Baking sheet

Ingredients
 

  • 1 cup vegan butter ($2.32)
  • 1 ½ cups brown sugar ($0.48)
  • cup coconut sugar ($0.21)
  • 2 tsp vanilla extract ($0.42)
  • 2 cups all-purpose flour ($0.16)
  • 1 tsp baking powder ($0.01)
  • 1 tsp baking soda ($0.01)
  • 1 tsp cinnamon ($0.04)
  • 1 tsp cloves ($0.04)
  • 1 tsp all-spice ($0.04)
  • ½ tsp salt ($0.02)

Mix-Ins

  • 2 cups rolled oats ($0.38)
  • 1 ½ cups raisins ($0.96)

Instructions
 

  • Begin by soaking your raisins in a bowl of hot water for about 10-15 minutes while you prep the rest of the ingredients. While this step is optional, it will give you the most tender cookies.
  • Using a hand mixer or a stand mixer with the paddle attachment on, cream the softened vegan butter and both sugars together on medium speed until smooth, about 2 minutes. Next, mix in the vanilla, then set aside.
  • In another bowl, whisk the flour, baking powder, baking soda, cinnamon, cloves, all-spice, and salt together. Slowly add to the wet ingredients and mix on low until combined. Then, fold in the rolled oats and raisins. At this point, your dough will be quite sticky.
  • Let your cookie dough chill for 20-30 minutes in the fridge. In the meantime, preheat your oven to 350°F and get out two large baking sheets (it's not necessary to line them).
  • Roll balls of dough (about 1 ½ tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. If you have a cookie scoop, it comes in handy for this part. Once on the baking sheet, slightly flatten each ball of cookie dough.
  • Bake cookies for 12 minutes at 350°F, or until lightly browned on the edges. Before removing from the oven, lightly bang the pan down on the oven rack to flatten the cookies. Then remove the cookies and leave them on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • To achieve the chewiest results, try soaking your raisins in hot water for 10-15 minutes before draining them and folding them into the batter.
  • Prep time includes 30 minutes of refrigeration. By chilling the cookie dough, it allows the flavors to set in and helps prevent over-spreading.
  • We usually turn the baking sheets at the halfway point to promote even baking of all cookies.
  • Don't worry if the cookies look slightly underdone when removing from the oven. They will continue to “set” on the baking sheet as they cool.

Nutrition

Nutrition Facts
Chewy Oatmeal Raisin Cookies
Serving Size
 
1 cookie
Amount per Serving
Calories
145
% Daily Value*
Fat
 
5.3
g
8
%
Saturated Fat
 
1.4
g
9
%
Trans Fat
 
0
g
Cholesterol
 
0
mg
0
%
Sodium
 
53.5
mg
2
%
Potassium
 
89.3
mg
3
%
Carbohydrates
 
23.5
g
8
%
Fiber
 
1
g
4
%
Sugar
 
14.1
g
16
%
Protein
 
1.5
g
3
%
Vitamin C
 
0.9
mg
1
%
Calcium
 
20
mg
2
%
Iron
 
0.72
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
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