Oatmeal-raisin cookies

Prep 20 min
Total 40 min
Makes 25 cookies



1 cup
sultana raisins
1 cup
hot water
2 cups
quick oats
1 1/2 cups
all-purpose flour
1/2 tsp
1/2 tsp
1 cup
unsalted butter, at room temperature
1 cup
packed brown sugar
1 tsp


  • 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.


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.


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

How to cream butter and sugar

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