The secret to soft oatmeal cookies is to use the right oats and not overmix your batter. This simple, classic recipe is low-fuss and high-flavour and will be your new oatmeal cookie go-to, thanks to its perfect texture and comforting taste.
20 minutes chilling time
- ¾ cup (170 g) butter ¾ cup (170 g) butter
- ¾ cup (163 g) Redpath® Dark Brown Sugar, packed ¾ cup (163 g) Redpath® Dark Brown Sugar, packed
- ¼ cup (50 g) Redpath® Granulated Sugar ¼ cup (50 g) Redpath® Granulated Sugar
- 1 egg 1 egg
- 1 tbsp (15 ml) pure maple syrup 1 tbsp (15 ml) pure maple syrup
- 2 tsp (10 ml) pure vanilla extract 2 tsp (10 ml) pure vanilla extract
- 1¼ cup (150 g) bread flour 1¼ cup (150 g) bread flour
- 1½ tsp (8 g) baking powder 1½ tsp (8 g) baking powder
- 1 tsp (6 g) salt 1 tsp (6 g) salt
- 1 tsp (3 g) ground cinnamon 1 tsp (3 g) ground cinnamon
- ½ tsp (1 g) ground nutmeg ½ tsp (1 g) ground nutmeg
- ¼ tsp (1 g) baking soda ¼ tsp (1 g) baking soda
- 2½ cups (220 g) large-flaked oats 2½ cups (220 g) large-flaked oats
- 1 cup (140 g) sultana raisins, loosely packed 1 cup (140 g) sultana raisins, loosely packed
- Baking sheet x 2 Baking sheet x 2
- Parchment paper Parchment paper
- Small bowl Small bowl
- Kitchen scale OR dry measuring cups Kitchen scale OR dry measuring cups
- Measuring spoons Measuring spoons
- Stand mixer with paddle attachment OR large bowl and hand mixer Stand mixer with paddle attachment OR large bowl and hand mixer
- Sieve and/or sifter Sieve and/or sifter
- Rubber spatula Rubber spatula
- Plastic wrap Plastic wrap
- Trigger-style ice cream scoop OR tablespoon Trigger-style ice cream scoop OR tablespoon
- Wire cooling rack Wire cooling rack
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment or a large bowl using a hand mixer, cream the butter on low speed until smooth. Add the Redpath® Dark Brown Sugar and the Redpath® Granulated Sugar, and mix on medium speed until pale and fluffy; 3 minutes. Add the egg and blend until fully incorporated. Mix in the pure maple syrup and vanilla extract until no streaks remain.
Sift the bread flour, baking powder, salt, cinnamon, nutmeg, and baking soda over the batter. Mix the dry ingredients on low speed until just combined.
Add the large-flaked oats and the raisins to the batter. Mix on low speed, or use a large rubber spatula to fold in the ingredients until oats and raisins (see Chef’s Tips) are evenly distributed. Cover and place bowl into the fridge to chill; 20 minutes.
With a trigger-style ice cream scoop or a tablespoon, drop cookie dough onto prepared cookie sheets in heaping tablespoon-sized pieces (about 30 grams each) spaced at least 2 inches (5 cm) apart (see Chef’s Tips).
Bake for 10 to 13 minutes, turning the baking sheets halfway through the baking process. Cookies are done when edges are light golden in colour and just barely set in the centre. Remove and cool on the baking sheets for 5 minutes, then transfer to a wire cooling rack to cool completely.
Cookies will keep in an airtight container layered between parchment at room temperature for up to 4 days.
*Oatmeal cookies can be scooped and frozen on baking sheets, then transferred to a plastic freezer bag for up to one month. When you’re ready to bake them, increase baking time by 2 to 3 minutes.
*Other types of raisins can be used in place of the sultanas. Feel free to use a mixture of black, red, or golden raisins or currants.
*For a softer cookie, place raisins in a small bowl and pour just enough hot water to submerge them. Let soak; 10 to 15 minutes. When ready to mix into the batter, drain raisins using a sieve and shake off any excess moisture.
*Do not use instant or quick oats; these oats are ground finer and will result in a cakier texture than typical for an oatmeal cookie.
*All-purpose flour can be used in place of bread flour, though the cookies will be less chewy and flatter, and the texture will be slightly different. Alternatively you can make your own bread flour: for 1 cup of bread flour, add 1 teaspoon of vital wheat gluten to 1 cup of all-purpose flour and whisk well.
*If a thinner cookie is desired, lightly flatten the tops of each cookie with the bottom of a flat-bottomed drinking glass or dry measuring cup before baking.
*Redpath® Golden Yellow Sugar can be used in place of the Redpath® Dark Brown Sugar. Note that the flavour will have milder caramel-like undertones and be paler in colour.