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Gordon Ramsay Oatmeal Cookies Recipe

Thick, chewy oatmeal cookies with brown sugar, plump raisins, and toasted walnuts — crisp edges, soft centers, ready in 30 minutes. Makes 24 cookies.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 175
Ingredients Equipment Method

Ingredients
  

For the dry mix
  • 1 1/2 cups all-purpose flour ​
  • 1 teaspoon baking soda ​
  • 1 teaspoon ground cinnamon ​
  • 1/2 teaspoon fine sea salt ​
  • 3 cups old-fashioned rolled oats not instant
For the dough
  • 1 cup 2 sticks unsalted butter, softened to room temperature ​
  • 1 cup packed light brown sugar ​
  • 1/2 cup granulated sugar ​
  • 2 ​ large eggs at room temperature
  • 1 teaspoon pure vanilla extract ​
  • 1 cup raisins ​
  • 3/4 cup walnuts toasted and roughly chopped (optional)
  • ​ ​ ​ ​

Equipment

  • 2 large baking sheets ​
  • Parchment paper ​
  • Medium mixing bowl ​
  • Large mixing bowl ​
  • electric hand mixer or stand mixer ​
  • Whisk and spatula ​
  • Wire cooling rack ​
  • Cookie scoop or tablespoon ​

Method
 

  1. Heat the oven: Set the oven to 350°F and line two large baking sheets with parchment paper.
  2. Whisk the dry mix: In a medium bowl, whisk the flour, baking soda, cinnamon, and salt, then stir in the rolled oats.
  3. Cream the butter and sugars: Beat the softened butter with the brown and granulated sugars for 2 to 3 minutes until pale and fluffy.
  4. Add the eggs and vanilla: Beat in the eggs one at a time, then the vanilla, scraping the bowl between additions.
  5. Fold in the oats and mix-ins: Stir in the dry oat mixture just until no flour streaks remain, then fold in the raisins and walnuts.
  6. Rest the dough: Cover and rest at room temperature for 20 minutes (or chill 30 minutes) so the oats hydrate for maximum chew.
  7. Scoop and space: Scoop 2-tablespoon mounds onto the lined sheets, 2 inches apart, and press the tops very lightly.
  8. Bake: Bake one sheet at a time for 10 to 12 minutes, until the edges are golden and set but the centers still look slightly soft.
  9. Cool and set: Rest on the hot baking sheet for 5 minutes, then transfer to a wire rack to cool completely.