Soft Oatmeal Cookies

Name: Soft Oatmeal Cookies
Prep time: 12 h
Cook time: 20 min
Total time: 12 h 20 min
Yield: 16 servings
Cuisine: American
Ingredients: ¼ cup golden raisins; ¼ cup dark sultanas or golden raisins; ¼ cup dried currants; 10 tablespoons unsalted butter; 1 cup packed light brown sugar; 2 large eggs; 1 cup all-purpose flour; ½ teaspoon baking soda; ½ teaspoon ground cinnamon; ¼ teaspoon kosher salt; 2 teaspoons vanilla extract; 2 cups rolled oats; 1 piece electric mixer; 1 piece parchment paper

Deliciously chewy oatmeal cookies studded with a medley of plump raisins, sultanas, and currants. These classic cookies are made with brown sugar and vanilla, creating the perfect balance of sweetness and warm cinnamon spice.

16 servings

6 hr 40 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•¼ cup golden raisins
•¼ cup dark sultanas or golden raisins
•¼ cup dried currants
•10 tablespoons unsalted butter
•1 cup packed light brown sugar
•2 large eggs
•1 cup all-purpose flour
•½ teaspoon baking soda
•½ teaspoon ground cinnamon
•¼ teaspoon kosher salt
•2 teaspoons vanilla extract
•2 cups rolled oats
•1 piece electric mixer
•1 piece parchment paper

Cooking Instructions

1.
Combine the raisins, sultanas, and currants in a bowl, add enough water to cover, and let them soak in the fridge for at least 5 hours or overnight. Drain and discard the water.
300 min
2.
Preheat the oven to 350°F. line a large cookie sheet or baking sheet with parchment paper.
10 min
3.
Put the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can use a handheld electric mixer instead, if you fancy.) Mix on high speed until the mixture is light and fluffy, about 4 minutes. You'll occasionally need to scrape down the butter and sugar that clings to the sides. Crack in one egg and beat for 30 seconds, then add the other egg and beat for 30 seconds more.
5 min
4.
Sift the flour, baking soda, cinnamon, and salt into a medium bowl and stir well. add to the egg mixture, along with the vanilla extract, scrape down the sides of the bowl, and mix at medium speed just until the ingredients are well mixed and the flour is evenly distributed. add the oats, raisins, sultanas, and currants and mix just until they're evenly distributed. Cover the bowl with plastic wrap and pop it in the fridge to chill, at least an hour.
60 min
5.
Use your hands to divide the dough into 16 equal balls (about 2 1/2 tablespoons each) and place half on the lined sheet, leaving about 2 inches between them. Bake for about 20 minutes, rotating the pan after about 10 minutes, just until they go golden brown all over and firm at the edges and no longer feel sticky or gooey when you touch one with your finger. Let the cookies cool on a rack as you bake the second batch.
20 min
6.
Eat the cookies slightly warm, when they're cakey, or when they've cooled completely.
5 min

Soft Oatmeal Cookies

16 servings

6 hr 40 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•¼ cup golden raisins

•¼ cup dark sultanas or golden raisins

•¼ cup dried currants

•10 tablespoons unsalted butter

•1 cup packed light brown sugar

•2 large eggs

•1 cup all-purpose flour

•½ teaspoon baking soda

•½ teaspoon ground cinnamon

•¼ teaspoon kosher salt

•2 teaspoons vanilla extract

•2 cups rolled oats

•1 piece electric mixer

•1 piece parchment paper

Cooking Instructions

Combine the raisins, sultanas, and currants in a bowl, add enough water to cover, and let them soak in the fridge for at least 5 hours or overnight. Drain and discard the water.

300 min

Preheat the oven to 350°F. line a large cookie sheet or baking sheet with parchment paper.

10 min

Put the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can use a handheld electric mixer instead, if you fancy.) Mix on high speed until the mixture is light and fluffy, about 4 minutes. You'll occasionally need to scrape down the butter and sugar that clings to the sides. Crack in one egg and beat for 30 seconds, then add the other egg and beat for 30 seconds more.

5 min

Sift the flour, baking soda, cinnamon, and salt into a medium bowl and stir well. add to the egg mixture, along with the vanilla extract, scrape down the sides of the bowl, and mix at medium speed just until the ingredients are well mixed and the flour is evenly distributed. add the oats, raisins, sultanas, and currants and mix just until they're evenly distributed. Cover the bowl with plastic wrap and pop it in the fridge to chill, at least an hour.

60 min

Use your hands to divide the dough into 16 equal balls (about 2 1/2 tablespoons each) and place half on the lined sheet, leaving about 2 inches between them. Bake for about 20 minutes, rotating the pan after about 10 minutes, just until they go golden brown all over and firm at the edges and no longer feel sticky or gooey when you touch one with your finger. Let the cookies cool on a rack as you bake the second batch.

20 min

Eat the cookies slightly warm, when they're cakey, or when they've cooled completely.

5 min