Oatmeal Raisin Cookies

With the perfect blend of chewy oats, sweet raisins, and a hint of spice, these oatmeal raisin cookies are the perfect guilt-free indulgence.

  • Yield: 24 cookies
  • Prep Time: 15 min
  • Cook Time: 18 min


1 1/2 cups rolled oats - Quaker Old Fashioned or comparable (200 grams)
1/2 teaspoon sea salt, fine (3 grams)
1/2 teaspoon baking soda (5 grams)
1/2 teaspoon baking powder (5 grams)
2 teaspoon cinnamon (5 grams)
1 1/2 teaspoons nutmeg (4 grams)
2/3 cup light brown sugar (120 grams)
2/3 cup sugar, fine granulated (140g)
1 cup (2 sticks) unsalted butter, room temperature (224 grams)
1 egg (56 grams)
3 teaspoons vanilla extract (1.2 grams)
1 cup raisins, packed (200g)


  1. Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.

  2. In a bowl, combine the Caputo "00" Pastry Flour, oats, fine sea salt, baking soda, baking powder & spices. Thoroughly stir together.

  3. In a large mixing bowl, combine the sugars, butter and vanilla extract, beating until smooth and creamy. In Kitchen Aid mixer about 3 minutes on speed 2.

  4. Beat in the egg, again beating until smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined. In Kitchen Aid Mixer about 1 minute on speed 2.

  5. Mix in the combined flour, salt, and soda (about 1 minutes on speed 1), then the raisins. (30 seconds).

  6. Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4" balls of dough (about 40g/ 1.4oz) onto the prepared baking sheets, leaving 2" between them on all sides; they'll spread to about 2 ¾”. Do not flatten dough balls.

  7. Bake the cookies for 16 to 18 minutes, until their edges are amber brown and their tops are light golden brown.

  8. Remove the cookies from the oven, and cool on the pan until they've set enough to move without breaking.


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About the Chef

Meet Chef Jesse Dodson

Chef Jesse Dodson

Jesse Dodson started working in bakeries as a teenager and found a lifelong passion for bread and pastries which he has pursued for three decades. Over time he has baked in many different settings, including wood fired artisan bread in the back of a barn, fine dining pastry, wholesale production bakeries, and for many years, managed an in-store, from scratch bread program for a popular chain of PNW grocery stores. Product development and technical training are his favored tasks in the bakery industry. He also enjoys merchandising and helping bakeries find improvements in quality and efficiency.

“To me, baking is the art of transforming simple, quality ingredients into sensuous, edible delights”

Jesse lives in Portland, Oregon and spends his time outside the bakery cooking, especially over wood fire, gardening, playing music, and riding motorcycles.