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A stack of warm, homemade Irish Oatmeal Cookies with raisins sits on a rustic wooden table.

Ultimate Irish Oatmeal Cookies

These are the ultimate oatmeal cookies, achieving a perfect chewy texture and deep, toasty flavor by using steel-cut oats. The secret lies in toasting the oats before baking, which unlocks their nutty character and ensures they bake up tender. Rich with brown sugar, butter, raisins, and optional walnuts, these cookies are a revelation in flavor and texture.
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Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Servings: 24
Course: Dessert, Snack
Cuisine: American, Irish
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract

Equipment

  • Baking sheets (2)
  • Parchment paper
  • Medium mixing bowl
  • Whisk
  • Stand mixer with paddle attachment (or hand mixer)
  • Large mixing bowl
  • Skillet
  • Cookie scoop or spoons
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a dry skillet over medium heat, toast the steel-cut oats, stirring constantly, for 5-7 minutes until fragrant and lightly colored. Let cool completely.
  3. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Stir in the cooled, toasted steel-cut oats and set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, cream the room-temperature butter, brown sugar, and granulated sugar on medium speed for 3-4 minutes, until light and fluffy.
  5. Add the egg and vanilla extract, and mix until fully incorporated, scraping down the sides of the bowl as needed.
  6. With the mixer on low speed, gradually add the dry oat and flour mixture. Mix until just combined and no dry flour remains.
  7. By hand, fold in the raisins and toasted walnuts (if using). The dough will be thick and shaggy. Let the dough rest at room temperature for 15 minutes.
  8. Using a cookie scoop or two spoons, portion dough into 2-tablespoon-sized balls. Place them 3 inches apart on the prepared baking sheets, as they will spread.
  9. Bake for 12-14 minutes, rotating the sheets halfway through, until the edges are a deep golden brown and the centers look set but still soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.

Notes

For best results, do not substitute rolled oats for the steel-cut oats. Toasting the oats is the critical step for flavor and texture. Ensure butter and egg are at room temperature for proper creaming and texture. Letting the dough rest for 15 minutes allows the oats to hydrate slightly. Store cooled cookies in an airtight container at room temperature for up to 5 days. For a chewier cookie, slightly under-bake; for a crisper cookie, bake a minute or two longer.