Cakes & Bread
Oatmeal Raisin Caramel Cookies with Warm Cinnamon Aroma, Chewy and Sweet
Prep
20 min
Cook
14 min
Servings
24
Level
Easy
These oatmeal cookies have a chewy center and slightly crisp edges, combined with the natural sweetness of raisins and the warm aroma of cinnamon. Perfect as an afternoon tea companion or a jar of holiday cookies that's a bit different from the usual.
🧂 Ingredients
🍽️ Servings: 24
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 170 grams unsalted butter, room temperature
- 120 grams brown palm sugar, finely grated
- 60 grams granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 200 grams medium-protein all-purpose flour
- 150 grams instant oatmeal
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp fine salt
- 100 grams raisins
- 50 grams walnuts, roughly chopped (optional)
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👩🍳 Instructions
- 1 Preheat the oven to 175°C (350°F), using top-bottom heat setting. Prepare 2 flat baking sheets and line them with parchment paper.
- 2 Beat the butter, brown palm sugar, and granulated sugar with a mixer on medium speed for 2-3 minutes until smooth and pale in color.
- 3 Add the egg and vanilla, beat again briefly until well combined; do not overmix.
- 4 Sift the flour, baking soda, baking powder, ground cinnamon, and salt into the butter mixture. Stir with a spatula until no flour is visible.
- 5 Add the oatmeal, raisins, and chopped walnuts. Mix well with your hands or a spatula until the dough comes together and is slightly sticky.
- 6 Scoop the dough using an ice cream scoop or tablespoon (about 25 grams per ball), roll into a ball and flatten slightly, then place on the baking sheet with 4 cm (about 1.5 inches) between each cookie.
- 7 Bake for 12-14 minutes until the edges are golden brown but the center still looks slightly underdone, as it will firm up once cooled.
- 8 Remove from the oven and let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- 9 Store in an airtight container once the cookies are completely cool to keep them chewy and prevent them from becoming soft or stale.
💡 Tips
• Don't overbake — the cookies will look slightly underdone when you take them out, but they'll set perfectly once cooled.
• Use real brown palm sugar (not liquid palm sugar syrup) for a stronger caramel flavor and to keep the cookies chewy.
• You can swap the raisins for dried cranberries or chopped dates for a flavor variation.
• Chill the raw dough in the fridge for 30 minutes before baking so the cookies don't spread out too thin.
📊 Nutrition Facts / serving
185
Calories (kcal)
3 g
Protein
9 g
Fat
24 g
Carbs
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