Rainy Day Oatmeal Cookie Recipe by Houston Mom & Chef Catherine Rodriguez | West University Moms

Yields 24 Cookies


7 oz. (210 gr.) all-purpose flour

1 tsp. (5 gr.) baking soda

1 tsp. (3 gr.) cinnamon

½ tsp. (1.5 gr.) ground nutmeg

1/8 tsp. (1.4 gr.) ground cloves

1/8 tsp. (1.4 gr.) ground allspice

1 tsp. (5gr.) salt

5 oz. (150 gr.) unsalted butter (room temperature)

6.3 oz. (312.5 gr.) light brown sugar

3 oz. (90 gr.) eggs (room temperature)

5 oz. (150 gr.) old-fashioned oats

4 oz. (120 gr.) dark raisins



Preheat oven to 350°F/175°C.

Line 3 half sheet pans with parchment paper.

Rehydrate raisins in boiling water to cover for 10 to 15 minutes.  Strain the fruit onto a paper towel and discard the water.  Pat the raising dry with a paper towel.

Combine flour, baking soda, cinnamon and nutmeg.

Cream butter and brown sugar.  Add eggs, one at a time, beating well after each addition.  Gradually beat in flour mixture.  Stir in oats and raisins.

Drop by rounded tablespoons onto parchment lined sheet pans.

Bake 8 – 10 minutes.

Click Here for Oatmeal Raisin Cookies recipe

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