Oatmeal Cookies (or Galletas de Avena) are a classic.
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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!
Table of Contents
Ingredients
- 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.
Just like high protein overnight oats, these cookies are also great for breakfast.
Instructions
- 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. Learn more – Are Oats Gluten-Free?
I prefer wheat flour, but you can also use all purpose white flour.
- 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.
- 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.
- 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.
Something fun for the kids, check out Cookie Monster Cookies. They might also like these Cheesecake Cookies.
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.
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.
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 (Oatmeal Cookies)
Ingredients
- 1 ½ cup old fashioned oatmeal
- ¾ cup wheat flour
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 7 tablespoon butter (almost an entire stick)
- ¼ cup sugar
- ½ cup dark brown sugar (or light brown sugar)
- 1 egg (room temperature)
- 1 teaspoon honey
- 1 teaspoon 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.
Fantastic recipe! The honey, vanilla, brown sugar – it all comes together perfectly.
These wonderful classic cookies are perfect for a Holiday cookie swap. Putting them on my list right now.
Happy to hear you liked it.
These cookies turned out so well! Thank you for the recipe!
So glad you liked this recipe!
You can’t go wrong with a classic cookie! So good and goes great with my morning coffee.
Yes, very yummy. 🙂
These were irresistible with the crispy edges. Perfect with a tall glass of milk for an afternoon snack!
Thanks. Gracias.