Last year I tried a recipe for oatmeal and raisin cookies that I kept postponing to post because I wasn't satisfied with the photos. In the meantime, I've gone back to it a few times, this time without the pressure of photographs. These are those simple cookies, with the ingredients on display, the kind you whip up quickly when you want something sweet and substantial without too much hassle.
Quick Info
Total time: about 1 hour and 40 minutes (including chilling time)
Preparation time: 15-20 minutes
Baking time: 15-20 minutes per batch
Servings: 20-24 cookies, depending on size
Difficulty: easy
Recipe type: homemade oatmeal cookies, suitable for snacks or lunch boxes
Ingredients
150 g soft butter, at room temperature
1 egg
1 packet of vanilla sugar
110 g sugar
135 g flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
160 g oatmeal
150 g raisins
80 g nuts or hazelnuts, roasted and chopped
Preparation method
1. Place the soft butter in a large bowl. Add the sugar and vanilla sugar, then mix on medium speed until you obtain a slightly frothy cream.
2. Add the egg and mix for about 1 minute until well combined.
3. Mix the flour with the baking soda separately, then pour them over the butter cream. Incorporate the flour with a spatula, not with the mixer, just until you no longer see traces of flour.
4. At this point, add the cinnamon, roasted and crushed nuts, raisins, and oatmeal. Mix everything with the spatula until evenly distributed. The dough will be quite dense.
5. Cover the bowl with plastic wrap or a lid and let it chill in the refrigerator for an hour. The dough will firm up a bit and the flavors will meld better.
6. Preheat the oven to low heat (about 160-170°C if using an electric oven).
7. Line a baking tray with parchment paper. Remove the dough from the refrigerator and, using a spoon, place dollops of dough directly onto the tray. Do not shape them by hand to keep them airy. You can use two teaspoons to form similarly sized balls.
8. Leave space between the cookies, as they will spread slightly while baking.
9. Bake the cookies for 15-20 minutes at low heat. The edges should be slightly golden, but the center should still be soft to the touch. Do not bake them too long, as they will harden after cooling.
10. Remove the tray from the oven and let the cookies stabilize for a few minutes. Then transfer them to a rack to cool completely.
Why I make this recipe often
I love it because it uses ordinary ingredients and doesn't require complicated techniques. They keep well for a few days, don't crumble, and are great for taking on the go or to work. They are substantial, not overly sweet, and satisfying.
Tips and variations
Tips
Don't skip the chilling step, otherwise the dough will be too sticky and the cookies will spread too much.
The nuts or hazelnuts should be roasted and cooled; otherwise, they will add moisture to the dough.
After completely cooling, the cookies become firmer on the outside but remain slightly soft on the inside.
Substitutions
You can also use almonds or cashews instead of nuts/hazelnuts, if you prefer.
For vanilla sugar, you can use vanilla extract if you don't have a packet.
Variations
If you don't want raisins, you can use dried cranberries or other dried fruits, but they should be chopped smaller.
The oatmeal can also be larger for a more rustic texture, but do not substitute with instant oats.
You can also add a little grated orange zest for flavor.
Serving ideas
They are great with coffee, as a snack, or in a school lunch box.
They also pair well with yogurt for breakfast.
Frequently asked questions
Can I use cold or melted butter?
I do not recommend it. The butter should be soft, at room temperature, so that the sugar mixes well and the dough has the right texture.
Can I replace white flour with whole wheat flour?
You can use some whole wheat flour, but the texture will be denser. If you use only whole wheat flour, the cookies will be drier.
Can I omit the nuts or hazelnuts?
Yes, you can, but the texture will be slightly different and the cookies will be simpler.
Why should the center be soft at the end of baking?
If you bake them too long, they will dry out and become hard. They will firm up while cooling, so it’s important not to leave them in the oven too long.
Nutritional values
Approximately, for one cookie from this recipe (based on 24 pieces): about 110-120 kcal, 5 g fat, 16 g carbohydrates, 2 g protein. Values are approximate and may vary depending on the exact type of ingredients used.
Storage and reheating
They store well in sealed containers at room temperature for up to 4-5 days. I do not recommend reheating; they are good at room temperature. If you want to keep them longer, you can freeze them, but the texture changes slightly upon thawing.
Quick Info
Total time: about 1 hour and 40 minutes (including chilling time)
Preparation time: 15-20 minutes
Baking time: 15-20 minutes per batch
Servings: 20-24 cookies, depending on size
Difficulty: easy
Recipe type: homemade oatmeal cookies, suitable for snacks or lunch boxes
Ingredients
150 g soft butter, at room temperature
1 egg
1 packet of vanilla sugar
110 g sugar
135 g flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
160 g oatmeal
150 g raisins
80 g nuts or hazelnuts, roasted and chopped
Preparation method
1. Place the soft butter in a large bowl. Add the sugar and vanilla sugar, then mix on medium speed until you obtain a slightly frothy cream.
2. Add the egg and mix for about 1 minute until well combined.
3. Mix the flour with the baking soda separately, then pour them over the butter cream. Incorporate the flour with a spatula, not with the mixer, just until you no longer see traces of flour.
4. At this point, add the cinnamon, roasted and crushed nuts, raisins, and oatmeal. Mix everything with the spatula until evenly distributed. The dough will be quite dense.
5. Cover the bowl with plastic wrap or a lid and let it chill in the refrigerator for an hour. The dough will firm up a bit and the flavors will meld better.
6. Preheat the oven to low heat (about 160-170°C if using an electric oven).
7. Line a baking tray with parchment paper. Remove the dough from the refrigerator and, using a spoon, place dollops of dough directly onto the tray. Do not shape them by hand to keep them airy. You can use two teaspoons to form similarly sized balls.
8. Leave space between the cookies, as they will spread slightly while baking.
9. Bake the cookies for 15-20 minutes at low heat. The edges should be slightly golden, but the center should still be soft to the touch. Do not bake them too long, as they will harden after cooling.
10. Remove the tray from the oven and let the cookies stabilize for a few minutes. Then transfer them to a rack to cool completely.
Why I make this recipe often
I love it because it uses ordinary ingredients and doesn't require complicated techniques. They keep well for a few days, don't crumble, and are great for taking on the go or to work. They are substantial, not overly sweet, and satisfying.
Tips and variations
Tips
Don't skip the chilling step, otherwise the dough will be too sticky and the cookies will spread too much.
The nuts or hazelnuts should be roasted and cooled; otherwise, they will add moisture to the dough.
After completely cooling, the cookies become firmer on the outside but remain slightly soft on the inside.
Substitutions
You can also use almonds or cashews instead of nuts/hazelnuts, if you prefer.
For vanilla sugar, you can use vanilla extract if you don't have a packet.
Variations
If you don't want raisins, you can use dried cranberries or other dried fruits, but they should be chopped smaller.
The oatmeal can also be larger for a more rustic texture, but do not substitute with instant oats.
You can also add a little grated orange zest for flavor.
Serving ideas
They are great with coffee, as a snack, or in a school lunch box.
They also pair well with yogurt for breakfast.
Frequently asked questions
Can I use cold or melted butter?
I do not recommend it. The butter should be soft, at room temperature, so that the sugar mixes well and the dough has the right texture.
Can I replace white flour with whole wheat flour?
You can use some whole wheat flour, but the texture will be denser. If you use only whole wheat flour, the cookies will be drier.
Can I omit the nuts or hazelnuts?
Yes, you can, but the texture will be slightly different and the cookies will be simpler.
Why should the center be soft at the end of baking?
If you bake them too long, they will dry out and become hard. They will firm up while cooling, so it’s important not to leave them in the oven too long.
Nutritional values
Approximately, for one cookie from this recipe (based on 24 pieces): about 110-120 kcal, 5 g fat, 16 g carbohydrates, 2 g protein. Values are approximate and may vary depending on the exact type of ingredients used.
Storage and reheating
They store well in sealed containers at room temperature for up to 4-5 days. I do not recommend reheating; they are good at room temperature. If you want to keep them longer, you can freeze them, but the texture changes slightly upon thawing.