Oatmeal Raisin Cookies

Chewy oatmeal raisin cookies made with oil instead of butter for a lighter treat.

Ingredients

• 1/2 cup (120ml) vegetable oil
• 1 cup (200g) brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups (150g) rolled oats
• 1 cup (125g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup (120g) raisins

Instructions

1. Preheat Oven: Preheat oven to 175°C (350°F). Line baking sheets with parchment paper.
2. Mix Wet Ingredients: In a bowl, whisk oil and brown sugar until combined. Beat in eggs and vanilla.
3. Add Dry Ingredients: Stir in oats, flour, baking soda, cinnamon, and salt until a dough forms. Fold in raisins.
4. Scoop & Bake: Drop tablespoon-sized mounds onto prepared sheets. Bake for 10–12 minutes, until edges are golden.
5. Cool: Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.

Tips

• Add chopped nuts for extra crunch.
• Soak raisins in warm water for 10 minutes to plump them before using.
• Store cookies in an airtight container for up to 5 days.