Oatmeal raisin cookies from the pantry are chewy, cinnamon-warm, and better the next day. If your people claim they hate raisins, swap chocolate chips and keep the rest of the method.
Pantry-friendly here means swaps are welcome. Amounts are still listed so you can cook without guessing.
Yield: 24 cookies · Time: 20 min · 10-12 min bake
Ingredients
Dough
- 1 cup butter soft
- 1 cup brown sugar
- ½ cup sugar
- 2 eggs
- 1 tsp vanilla
- 1½ cups flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- 3 cups oats
- 1 cup raisins (soak in hot water 5 min, drain, for plump)
Steps
- Heat the oven to 350°F. Line sheets with parchment.
- Cream butter and sugars. Beat in eggs and vanilla. Mix in flour, oats, baking soda, cinnamon, and salt. Fold in raisins that you soaked in warm water 5 minutes and drained (plumper raisins, happier cookies).
- Scoop 2-tablespoon mounds 2 inches apart. Bake 10 to 12 minutes until edges are golden and centers look slightly underdone. Cool on the sheet.
Use-what-you-have swaps
- Dried cranberries for raisins
Serve / store
Tin up to 5 days. Dough freezes well in scooped balls. If you are packing this for a party or school event, transport in a lidded container and add final toppings on site when you can. Note major allergens on a piece of tape on the lid when you are feeding a group.
Underbake by a minute if you want bakery-soft centers. They firm as they cool. Tip from our chaotic kitchen: read the ingredient list once before you start, preheat before you mix wet and dry, and set a timer even when you think you will remember. Taste as you go when the recipe allows it, and write a note on the recipe card if you changed a spice amount so next time is easier.
Photo/Image credit: Pexels via Pexels (Oatmeal cookies) (Pexels License (free to use))
Photo: Beautifully Chaotic Life (original illustrative image). Beautifully Chaotic Life created this image for the post.
