One-Bowl Soft Oatmeal Raisin Cookies

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.

Prep Time
15 minutes
20 minutes chilling time
Bake Time
10 to 13 minutes
Soft oatmeal raisin cookies on a plate, a cooling rack, a table, and in paper sleeves

Redpath® Dark Brown Sugar & Redpath® Special Fine Granulated Sugar 2kg

Redpath® Dark Brown Sugar

Redpath® Dark Brown Sugar

With a deeper caramel taste, it adds body to rich, decadent sweets like ganache, brownies, and gingerbread, or mocha anything. It’s also the classic choice for BBQ sauces and marinades, syrups, and more.

Redpath® Dark Brown Sugar

Redpath® Special Fine Granulated Sugar 2kg

Redpath® Special Fine Granulated Sugar 2kg

An economically-sized bag of our versatile granulated sugar, it’s ideal for sweetening coffee and tea, baking, preserving, canning, and cooking.

Redpath® Special Fine Granulated Sugar 2kg
  • Baking sheet x 2
  • Parchment paper
  • Small bowl
  • Kitchen scale OR dry measuring cups
  • Measuring spoons
  • Stand mixer with paddle attachment OR large bowl and hand mixer
  • Sieve and/or sifter
  • Rubber spatula
  • Plastic wrap
  • Trigger-style ice cream scoop OR tablespoon
  • Wire cooling rack
35 cookies
  • ¾ cup (170 g) butter
  • ¾ cup (163 g) Redpath® Dark Brown Sugar, packed
  • ¼ cup (50 g) Redpath® Granulated Sugar
  • 1 egg
  • 1 tbsp (15 ml) pure maple syrup
  • 2 tsp (10 ml) pure vanilla extract
  • 1¼ cup (150 g) bread flour
  • 1½ tsp (8 g) baking powder
  • 1 tsp (6 g) salt
  • 1 tsp (3 g) ground cinnamon
  • ½ tsp (1 g) ground nutmeg
  • ¼ tsp (1 g) baking soda
  • 2½ cups (220 g) large-flaked oats
  • 1 cup (140 g) sultana raisins, loosely packed

Step 1

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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).

Step 6

Cookies will keep in an airtight container layered between parchment at room temperature for up to 4 days.

` A glass jar full of soft oatmeal raisin cookies