Mom’s Oatmeal Raisin Cookies

Mom's Oatmeal Raisin Cookies
Recipe type: Dessert
  • ½ cup butter, softened to room temperature
  • ¾ cup brown sugar (I’ve used both light brown sugar and dark brown sugar. Both are great)
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 cup flour (I’ve used both all purpose flour and Red Fife heritage wheat flour. Both are great)
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup rolled oats (both quick oats and traditional oats work well)
  • ½ cup chopped walnuts (optional, doesn’t affect texture, so if you don’t like nuts or are allergic it’s ok to omit)
  • ½ cup raisins, chocolate chips or other dried fruit (I did a mix of raisins and dried cherries)
  • ¼ cup milk (the milk isn’t necessary if you’re using heritage wheat flour like spelt or red fife flour)
  1. Preheat oven to 180C/350F. Line two baking sheets with parchment paper and set aside.
  2. In a medium bowl, combine the flour, baking soda and salt. Set aside.
  3. In a large bowl add the butter and brown sugar. Whisk together until smooth and no longer granular. Add the egg and whisk until smooth and lighter. Add the vanilla and whisk to combine.
  4. Add half of the flour mixture and whisk together. At this point, as the dough thickens, you may need to switch from a fork to a wooden spoon. Once half of the flour mixture is incorporated, add the other half and stir to combine. Add half of the rolled oats and stir it in until uniformly combined. Add the rest of the oats and stir to combine. Add the raisins and walnuts and stir to combine.
  5. At this point, the oats start to really absorb moisture and the dough is very tight. Add the milk to loosen the dough enough to be an easily spoonable dough (if using regular all purpose flour).
  6. Spoon the dough in rough 2 Tbsp portions (you could use a portioning/ice cream scoop if you want, but just using a regular spoon is fine). Leave about 5cm/2″ in between balls of dough to accommodate spreading as it bakes. Bake in the preheated oven for 10 minutes or until starting to go lightly golden along the edges. Remove from the oven and allow to cool completely on the pan. Makes 25-30 cookies depending on how big you spoon them.