Soft and chewy oatmeal raisin cookies, warm right out of the oven. It just doesn’t get much better than that. I add extra cinnamon and pack mine full of old-fashioned rolled oats, plump organic raisins, and a mixture of farm fresh butter and rich olive oil for an interesting and healthy twist to the traditional version. These cookies freeze well and make a yummy snack with a cold glass of milk or warm cup of tea.
Nutritional Notes:
Oats are a good source of fiber and contain more protein than most grains. Studies have shown that the beta-glucan soluble fiber in oatmeal can help lower the risk of heart disease by reducing both total cholesterol and protecting LDL cholesterol from oxidation. The fiber in oats also helps with insulin sensitivity which will in turn help keep blood sugar levels in check.
Soft and Chewy Oatmeal Raisin Cookies
I always say take each day as it comes, don’t go to extremes (on anything), and enjoy sweet treats in moderation. This of course would include my soft and chewy oatmeal raisin cookies! I try to keep the kitchen stocked with healthy food choices and treats that are not too sugary for those moments when we crave something sweet. Besides heart healthy oats, these cookies contain a mixture of olive oil and butter. Olive oil is sensitive to heat so I recommend baking these at 350 degrees. This recipe makes 12 large cookies or 24 small cookies. Cook one batch at a time and remove them when they just begin to brown and allow to sit on the cooking tray for a few minutes. Removing the cookies a little early will give you a soft and chewy oatmeal raisin cookie. Enjoy warm out of the oven with tea, coffee, or milk for a snack or dessert. I’ve linked some of my favorite products below including these adorable copper and white measuring cups.
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Soft and Chewy Oatmeal Raisin Cookies
This recipe makes 12 large, or 24 small cookies
- 1 cup all-purpose flour (I used Bobs Red Mill 1:1 baking flour (gluten free))
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/4 cup butter
- 1/4 cup olive oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla
- 1 egg
- 1 cup old-fashioned rolled oats
- 1 cup raisins (~ or chocolate chips)
- 1 tsp cinnamon
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In a medium size bowl whisk flour, baking soda and salt. Set aside.
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In a separate bowl, use an electric mixture to blend butter, olive oil, cinnamon, and sugar.
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Add vanilla extract and egg and continue blending.
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Slowly add dry ingredients and blend until all ingredients are incorporated.
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Using a spatula, stir in oats and raisins.
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Cover and refrigerate for 15-20 minutes. I find this makes the cookies fluffier.
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Preheat oven to 350 degrees.
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Line a cookie tray with parchment paper.
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Remove cookie dough from refrigerator and scoop out dough onto parchment lined cookie tray.
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I use an ice cream scoop for extra big cookies and cook in batches of 6.
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Bake for 10-15 minutes depending on the size of your cookies.
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Remove and allow to cool slightly before enjoying with your favorite beverage.
You may also add chocolate chips or nuts to this recipe!
