Oatmeal Raisin Cookies

Nothin’ Like A Chewy Oatmeal Raisin Cookie

This cookie has a classic balance of texture, sweetness, and richness. Lots of fiber with the oats and flax seed! Eat one or two and you will be sated! Great with a cuppa.


  • butter- 6 TBS., room temperature
  • sugar, light brown- 1/2 cup [or more to taste]
  • egg- 1
  • vanilla- 1 tsp.
  • flour- 1/3 cup
  • oats, rolled- 1-1/3 cups
  • baking powder- 1/4 tsp.
  • baking soda- 1/4 tsp.
  • salt- 1/4 tsp.
  • raisins- 3/4 cup
  • flax seeds- 1/4 cup


  1. In a tall bowl, combine the butter and sugar and using a hand mixer, combine until creamy, a few minutes.
  2. Add in the egg and vanilla; mix for 30 seconds.
  3. In another bowl combine the remaining dry  ingredients.
  4. Preheat the oven to 350º F.
  5. Combine the dry ingredients with the wet until well combined.
  6. Use rounded tablespoons of mix and spoon onto a greased baking sheet. I like to use silpat silicon sheets, or parchment paper. The cookie will not slump much, leave about a half-inch of space between cookies. You do not need to flatten them.
  7. Bake for 11-12 minutes until golden. Allow to cool for a few minutes before moving them onto a wire rack to further cool.

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