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    Home » Recipes » Desserts » Galletas de Avena (Oatmeal Cookies)

    Galletas de Avena (Oatmeal Cookies)

    Last Updated November 18, 2022. Originally Posted November 18, 2022 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Galletas de Avena (Oatmeal Cookies) are an all-time favorite. Big, soft and chewy on the outside. Crispy edges, loaded with raisins and spice on the inside. All you need is a tall glass of milk.
    Jump to Recipe Print Recipe
    Oatmeal cookies cut in half and stacked up on top of each other.
    Galletas de Avena (or Oatmeal Cookies) served on a large white plate
    Galletas de Avena (or Oatmeal Cookies) served on a large white plate

    Oatmeal Cookies (or Galletas de Avena) are a classic. 

    There are thousands of Oatmeal Cookies out there. Everyone has their favorite, and this one is mine. 

    It’s an easy recipe made with simple ingredients. No mixer required! Excellent both with and without raisins.

    Your cookie jar won’t stay full for long. They are hard to resist!

    Ingredients

    The ingredients needed to make oatmeal cookies labeled and sitting on a white marble surface.
    • old-fashioned oatmeal 
    • all-purpose flour       
    • baking powder         
    • ground cinnamon      
    • salt                  
    • butter unsalted (room temperature)  
    • white sugar        
    • brown sugar          
    • 1 egg (room temperature)
    • honey               
    • vanilla extract                
    • sweet raisins  (optional)              

    Room temperature butter and eggs help in mixing the dough easily.

    For the raisin haters, swap out for 1 cup of chocolate chips or white chocolate chips.

    Instructions

    Mixing the oats with the all purpose flour, ground cinnamon, salt and baking powder
    • Mix the old-fashioned oats, flour, baking powder, cinnamon, and salt in a medium bowl.

    Do not substitute old fashioned oatmeal for instant oats. The two are not interchangeable and will not bake properly if using the latter. 

    Quick oats will not work either.

    I prefer wheat flour, but you can also use all purpose white flour.

    Mixing ingredients to make oatmeal cookie dough.
    • In a separate, large bowl, add the unsalted butter and the two types of sugar. Beat until creamy.
    • Add the egg, vanilla, and honey. Beat for another two minutes.

    Here, we are using dark brown sugar which has more molasses in it. That’s why the color of the cookies are darker. 

    Use light brown sugar for a less intense brown color and milder flavor. 

    Good news! Dark brown sugar and light brown sugar are interchangeable. 

    Adding the dry ingredients mix to the oatmeal cookie dough cookie dough.
    • Add the dry ingredients to the wet ingredients little by little. 
    • Mix until well blended.
    • Add 1 cup raisins and mix well. 
    • Put the mixing bowl in the fridge and chill the cookie batter for 30 minutes.

    If doing this in the mixer, do this at low speed so the flour won’t go everywhere.

    Be sure to scrape the bottom of the bowl so everything gets mixed properly.

    Whatever you do, don’t overmix! Or you’ll end up with tough cookies instead of soft cookies.

    Freezing Cookie Dough:

    Chill for 1 hour in the fridge. Then wrap in plastic wrap and place inside a freezable bag, removing as much air as possible. Store for up to 3 months in the freezer. Bake as normal.

    Two balls of oatmeal cookie dough balls on a baking sheet ready to bake.
    • Make dough balls using a large spoon.
    • Put them on a cookie sheet with parchment paper. 
    • Preheat oven to 350 degrees F and bake for 16 to 18 minutes, or until golden brown.

    Let them cool on the baking sheet for a minute or two before placing on a cooling rack. They are soft and can fall apart. 

    The dough balls are about the size of a golf ball. 

    This recipe yields 11 to 12 large cookies. Try making smaller dough balls to make more cookies. 

    Oatmeal cookies stacked on top of each other

    Frequently Asked Questions

    Should you soak raisins before baking cookies?

    To make plump raisins, soak them in water before adding to the cookies. I only do this when the raisins look dry or are older. 

    Why do my oatmeal raisin cookies get hard?

    Overmixing causes cookies to get hard. Try mixing with a wooden spoon instead of a hand mixer or a stand mixer.

    Are raisin oatmeal cookies healthy?

    Cookies are not healthy snacks, but they are better than most cookies. These types of cookies also contain whole grains and are made with natural ingredients. 

    An occasional cookie, eaten in moderation is ok for most diets. 

    Oatmeal cookies served on a large white plate.

    Storing:

    Store cookies 3-4 days in an airtight container at room temperature. To store in the freezer, place in a freezer bag and remove as much air as possible. They store well for up to 3 months in the freezer. Thaw for 1-3 hours before consuming. 

    Oatmeal cookies cut in half and stacked up on top of each other.

    More Cookie Recipes:

    • Chocolate Argentinian Alfajores 
    • Mexican wedding cookies
    • Hojarascas
    • Mexican Spiced Chocolate Chip Cookies

    Serve the Oatmeal Raisin Cookies (or Galletas de Avena) with a large cup of champurrado. 

    You’re going to love these thick, soft, chewy cookies. They always disappear quickly! 

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    Galletas de Avena (or Oatmeal Cookies) served on a large white plate

    Galletas de Avena (Oatmeal Cookies)

    Galletas de Avena (Oatmeal Cookies) are an all-time favorite. Big, soft and chewy on the outside. Crispy edges, loaded with raisins and spice on the inside. All you need is a tall glass of milk.
    5 from 34 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American/ Mexican
    Prep Time: 1 hour 10 minutes
    Cook Time: 16 minutes
    4 minutes
    Total Time: 1 hour 30 minutes
    Servings: 12
    Calories: 182kcal
    Author: Maggie Unzueta

    Ingredients

    • 1 1/2 cup old fashioned oatmeal
    • 3/4 cup wheat flour
    • 1/2 tsp baking powder
    • 1/2 tsp ground cinnamon
    • 1/4 tsp salt
    • 7 tbsp butter (almost an entire stick)
    • 1/4 cup sugar
    • 1/2 cup dark brown sugar (or light brown sugar)
    • 1 egg (room temperature)
    • 1 tsp honey
    • 1 tsp vanilla
    • 1 cup raisins (or 1 cup chocolate chips)

    Instructions

    • Mix the oatmeal, wheat flour, baking powder, cinnamon, and salt in a large bowl.
    • In another bowl, cream the butter and two types of sugars.
    • Add the egg, vanilla, and honey. Mix to combine.
    • Slowly add the dry ingredients to the wet ingredients until fully combined.
    • Add the raisins and mix well.
    • Place the dough in the fridge for 30 minutes.
    • Using a large spoon, make balls of cookie dough and place on a sheet pan lined with wax paper.
    • (Or, use butter to grease a sheet pan).
    • Be sure to place the cookies apart a few inches They will expand when baked.
    • Bake in a preheated oven at 360 degrees F for 16-18 minutes.
    • Check after 16 minutes.
    • Let cool slightly on the baking sheet before transferring to a cooling rack.
    • Cool for a few minutes before serving.
    • This recipe gives from 11 to 12 large cookies.

    Notes

    Do not substitute old fashioned oatmeal for instant oats. The two are not interchangeable and will not bake properly if using the latter. 
    Use light brown sugar for a less intense brown color and milder flavor. 
    Try making smaller dough balls to make more cookies. 
    Should you soak raisins before baking cookies?
    To make plump raisins, soak them in water before adding to the cookies. I only do this when the raisins look dry or are older. 
    Why do my oatmeal raisin cookies get hard?
    Overmixing causes cookies to get hard. Try mixing with a wooden spoon instead of a hand mixer or a stand mixer.
    How to Freeze the Cookie Dough:
    Chill for 1 hour in the fridge. Then wrap in plastic wrap and place inside a freezable bag. Remove as much as possible. Store for up to 3 months in the freezer. Bake as normal. 
    Storing:
    Store cookies 3-4 days in an airtight container at room temperature. To store in the freezer, place in a freezer bag and remove as much air as possible. They store well for up to 3 months in the freezer. Thaw for 1-3 hours before consuming. 

    Nutrition

    Calories: 182kcal | Carbohydrates: 29g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 113mg | Potassium: 145mg | Fiber: 1g | Sugar: 14g | Vitamin A: 224IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Desserts, Recipes, Vegetarian

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Emily

      November 18, 2022 at 1:33 pm

      5 stars
      These were irresistible with the crispy edges. Perfect with a tall glass of milk for an afternoon snack!

      Reply
      • Maggie U

        November 21, 2022 at 12:33 pm

        Thanks. Gracias.

        Reply
    2. Gina Abernathy

      November 18, 2022 at 1:50 pm

      5 stars
      You can’t go wrong with a classic cookie! So good and goes great with my morning coffee.

      Reply
      • Maggie U

        November 21, 2022 at 12:32 pm

        Yes, very yummy. 🙂

        Reply
    3. Kristen

      November 18, 2022 at 2:38 pm

      5 stars
      These cookies turned out so well! Thank you for the recipe!

      Reply
      • Maggie U

        November 21, 2022 at 12:04 pm

        So glad you liked this recipe!

        Reply
    4. Andrea

      November 18, 2022 at 2:40 pm

      5 stars
      These wonderful classic cookies are perfect for a Holiday cookie swap. Putting them on my list right now.

      Reply
      • Maggie U

        November 21, 2022 at 12:04 pm

        Happy to hear you liked it.

        Reply
    5. Tara

      November 19, 2022 at 12:13 am

      5 stars
      Fantastic recipe! The honey, vanilla, brown sugar – it all comes together perfectly.

      Reply

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