Classic Oatmeal Cookies
From simple ingredients - original and the best! Soft, tender, with a delicate oat flavor. It won’t take as much time to make as it might seem.
Updated : 31 October, 2025
Easy
About 20 min.
Ingredients
170 grams
Wheat flour
75 grams
Oat flour
120 grams
Sugar
90 milliliters
Water
80 grams
Margarine
30 grams
Raisins
18 grams
Molasses
10 grams
Vanilla sugar
0.5 teaspoon
Baking soda
0.3 teaspoon
Ground cinnamon
0.3 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use high-quality flour. Margarine can be replaced with butter, though margarine often makes cookies more tender and is cheaper. Use seedless raisins. Remove margarine from the fridge 1-1.5 hours before use. Instead of molasses, you can use honey or seedless jam.
Step 2
To remove the oil from raisins (used in processing), pour hot (about 160°F / 70°C) water over them. Don’t use boiling water. After 10 minutes, drain and pat dry.
Step 3
If you don’t have oat flour, make it by grinding rolled oats in a blender. Margarine should be soft but not melted. Add all ingredients (except both flours, baking soda, and water) into a blender bowl.
Step 4
Blend until smooth. Small raisin pieces are fine.
Step 5
Transfer the mixture into a deep bowl and stir well with a spoon.
Step 6
Heat water to about 120°F (50°C). Add oat flour and warm water to the mixture and combine until smooth.
Step 7
Sift wheat flour to aerate it. Add half of it to the bowl, then mix in the baking soda. Gradually add more flour until you get a soft, tender dough that holds its shape.
Step 8
Preheat the oven to 350°F (180°C). Divide the dough into 8 equal parts and roll each into 2 small balls.
Step 9
Line a baking sheet with parchment paper. Flatten each dough ball with a rolling pin or the bottom of a glass to about ¼ inch (4–5 mm) thick.
Step 10
Bake in the middle rack for 15-20 minutes at 350°F (180°C) until lightly golden. Remove from the oven, cool, and serve. Enjoy!