Oatmeal-raisin cookies


  • Prep Time20 mins
  • Total Time40 mins
  • Makes25 cookies
Oatmeal-raisin cookies
Chatelaine Triple Tested


  • 1 cup sultana raisins

  • 1 cup hot water

  • 2 cups quick oats

  • 1 1/2 cups all-purpose flour

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1 cup unsalted butter, at room temperature

  • 1 cup packed brown sugar

  • 1 egg

  • 1 tsp vanilla


  • STIR raisins with hot water in a small bowl. Let stand until plump, about 10 min. Drain well.

  • PREHEAT oven to 350F. Line 2 baking sheets with parchment.

  • STIR oats with flour, baking soda and salt in a medium bowl. Beat butter with sugar in a large bowl, using an electric mixer, until fluffy, 3 min. Beat in egg and vanilla. Stir in oat mixture, using a wooden spoon. Stir in raisins. Spoon 2-tbsp portions of dough 3 in. apart onto prepared sheets. Flatten them slightly, using your fingers.

  • BAKE in centre of oven until edges are golden but centres are soft, 10 to 12 min. Transfer cookies to a rack to cool completely. Cookies keep well at room temperature up to 1 week.

Nutrition (per cookie)

Calories 175, Protein 3g, Carbohydrates 24g, Fat 8g, Fibre 1g, Sodium 79mg.

A lesson on butter Soft butter: when butter and sugar are creamed together, air is incorporated evenly in the base of a batter or dough. It creates tenderness and lift in baked goods. Use it in: cakes and soft cookies.