Golden Raisin Cookies
Sweet raisins inside a chewy, buttery cookie base with crisp edges. Oats add texture and heartiness to these classic treats.
Equipment
- 2 Cookie Sheets
- Electric Mixer
- Large mixing bowl
- Whisk
- Spatula (for folding ingredients)
- Cookie scoop or tablespoon
- Wire rack
Ingredients
- ½ cup salted butter (softened to room temperature)
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg (room temperature)
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups golden raisins (aka sultanas)
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven. Preheat the oven to 350°F (175°C) with the racks positioned in the upper and lower thirds of the oven. Then, line two cookie sheets with parchment paper or lightly spray them with cooking spray.
- Cream the wet ingredients. In a large mixing bowl, beat the softened butter, granulated sugar, brown sugar, egg, and vanilla extract together using an electric mixer at medium speed. Continue mixing for about 3-5 minutes until the mixture is light and fluffy.Tip: Scrape down the bowl’s sides as needed to make sure everything is well combined.
- Mix the dry ingredients. Whisk together the flour, oats, baking soda, and salt in a separate bowl. Then, slowly add the dry ingredients into the wet mixture at a low speed, about 1 cup at a time, mixing until combined.Tip: The dough should appear thick and slightly sticky.
- Add the raisins and nuts. Gently fold in the golden raisins and chopped nuts (if using) by hand or on low speed until evenly distributed throughout the dough.
- Shape the cookies. Portion the cookie dough onto the prepared cookie sheets using a tablespoon or a cookie scoop. Then, aim for 12-15 cookies per sheet, spacing them about 2 inches apart.
- Bake. Bake the cookies in the preheated oven for 11-13 minutes or until the edges are golden brown and the centers are just set.Tip: Rotate the cookie sheets halfway through baking to make sure they are even cooking.
- Cool the cookies. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Make sure to let your butter and egg warm to room temperature before you start. If they’re cold, they won’t mix well, and your cookies might become heavy instead of light and airy.
To get juicy and plump raisins, you can soak them in warm water, or even in water with a bit of rum or vanilla, for 10-15 minutes before adding them to your mix. Just remember to dry them off before you put them in.
If you like thick and chewy cookies, put the dough in the fridge for around 30 minutes before you bake. This makes the cookies spread less in the oven, making them thicker.
Using parchment paper or silicone baking mats on your trays means the cookies won’t stick, they’ll cook more evenly, and you’ll have less mess to clean up afterward.
If you’re unsure how the cookies will turn out, bake just a couple first. This way, you can see if you need to bake them longer, at a different temperature, or if the dough needs more chilling to stop them from spreading too much.
After baking, let the cookies sit on the tray for at least 5 minutes before you move them to a cooling rack. This helps them set a bit so they won’t break when you pick them up.
Nutrition
Calories: 158kcal | Carbohydrates: 28g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 184mg | Potassium: 28mg | Fiber: 0.5g | Sugar: 20g | Vitamin A: 142IU | Calcium: 9mg | Iron: 0.5mg
Servings: 24 cookies
Calories: 158kcal