top of page
  • Writer's pictureMai Le


Prep Time: 20 minutes Cooking Time: 10-12 minutes (dependant on oven) Yields: 20 large cookies or 26 small cookies


- 2 cups of flour

- 1 tsp baking soda

- 1 tsp baking powder

- 1 tsp salt

- 1 tsp cinnamon

- 1 tsp vanilla extract

- 2 eggs

- 1 and 1/4 cup of brown sugar

- 1 cup of butter (softened)

- 3 cups of quick oats

- 1 and 1/2 cups of raisin (or more if your a raisin fan)


1. Combine flour, salt, baking powder, cinnamon and baking soda. Set aside.

2. Combine butter, sugar and vanilla extract. Once combined add 1 egg at a time.

3. Once wet ingredients is all combined. Add dry ingredients a little bit at a time.

4. Once the mixture is combined, add in quick oats a little bit at a time till it is all incorporated together.

5. Add in raisins and combine.

6. Let the mixture sit in fridge for about 20 minutes. Meanwhile preheat oven to 350F degrees.

7. Take out chilled dough and start rolling out little balls. It would help if you had a small icecream scoop to ensure that each ball is about the same size.

8. Place the balls onto ungreased baking pan about an inch and half apart.

9. Bake for about 10 minutes or until the bottom of the cookie is golden.

10. Remove cookies from oven a bit undercooked and let them sit for about 5 miutes before moving them onto a cooling rack.

A little tip, if you don't want to use all the dough at once. You can put the leftover dough into a ziploc bag and make sure to get all the air out and freeze. This dough mixture can stay in the freezer for about 2 weeks.

What are your favourite cookies. These oatmeal raisin are my fave.

bottom of page