Cookies Recipe Oatmeal Raisin! These are the greatest soft and chewy oatmeal raisin cookies, soft and chewy with that signature handmade flavor. This dish wins for flavor and texture thanks to brown sugar, vanilla, cinnamon, chewy oats, delicious raisins, and a hidden ingredient. These quick oatmeal raisin cookies will be a hit with your family!
In this world, there are two kinds of individuals. There are raisin haters and raisin lovers. I belong to the latter group. My favorite dessert, aside from handmade apple pie, is oatmeal raisin cookies. The chewy texture, soft centers, juicy raisins, and cinnamon taste are all really amazing. Please tell me I’m not the only one that likes raisins!! Cookies Recipe Oatmeal Raisin
What Makes These Oatmeal Raisin Cookies So Delicious?
The competition is fierce, but here’s why you’ll like these cookies.
- Centers that are moist and sensitive
- The edges are a little sharp.
- Brown sugar-sweetened
- Contains a lot of oats
- dotted with raisins
- Spiced with cinnamon
- Buttery taste
- 30 minutes of relaxation
Oatmeal Raisin Cookies Ingredients
The ingredients for oatmeal raisin cookies are pretty simple. Cookies Recipe Oatmeal Raisin
- Butter: The foundation of any wonderful cookie recipe is butter. Make sure the butter is at room temperature.
- Brown Sugar + Granulated Sugar: Sugar is utilized for more than just sweetness; it also provides structure and suppleness. I prefer brown sugar to white sugar because (1) it has more taste than white sugar and (2) it has more moisture than white sugar, resulting in a softer cookie.
- Eggs: Eggs aid in the bonding of everything. This dish calls for two eggs.
- Both pure vanilla extract and salt provide taste.
- Cinnamon: Raisins, oats, and cinnamon are a taste combination that works well.
- Baking Soda: Baking soda aids in the rising of the cookies.
- Molasses: My secret ingredient is molasses! 1 tsp amplifies all of the great flavors in these buttery, cinnamon-sweet oatmeal raisin cookies.
- The structure of the cookies is made up of flour. Cookies Recipe Oatmeal Raisin
- Oats: This recipe contains a lot of oats! Oats have a fantastic chewy texture.
- Raisins: I soak the raisins in warm water before using them. This is an optional step, but it ensures that they are plump and tender. Blot dry before incorporating into cookie dough. (This cookie dough may also be used to create my white chocolate chip cherry oatmeal cookies.)
Oatmeal Raisin Cookies Recipe
Only a few steps separate you from a batch of warm oatmeal cookies.
- Cream the softened butter and both sugars together using a hand or stand mixer until smooth, about 2 minutes on medium speed.
- Add eggs, vanilla, and molasses: Add eggs, then mix on high for about 1 minute, or until combined. Mix in the vanilla and molasses until well mixed.
- In a separate basin, combine the flour, baking soda, cinnamon, and salt. Combine this with the wet ingredients. On low, combine all ingredients.
- Include the following extras: On low speed, mix in the oats and raisins. The dough will be dense and sticky.
- Chill the cookie dough for 30-60 minutes in the refrigerator.
- Roll: Form cookie dough into balls and place it on a baking sheet lined with parchment paper. These baking mats are fantastic.
- Bake the cookies for 12-13 minutes, or until lightly browned, at 350°F (177°C). The cookies may appear underbaked, but they will firm up as they cool. The key to a soft and chewy oatmeal raisin cookie! Cookies Recipe Oatmeal Raisin
Sticky Oatmeal Raisin Cookie Dough
Don’t be concerned if the oatmeal raisin cookie batter is sticky. Before baking, the cookie dough should be chilled for about 30 minutes. I wouldn’t leave this cookie dough in the fridge for too long since the cookies won’t spread. The oats will absorb all of the lovely moisture from the eggs, butter, and sugar and will not expand during baking. Dough that is sticky is delicious dough! Cookies Recipe Oatmeal Raisin
Recipe Oatmeal Raisin
These oatmeal raisin cookies are my absolute favourite cookies in the entire world. They’re somewhat chewy in the centre and crisp around the edges. Each mouthful is packed with oats and delicious raisins.
From the moment I was old enough to stand on a chair and wield a spoon, my grandma would bake oatmeal raisin cookies with me. Making these cookies taught me how to measure, scrape down the sides of a mixing bowl, and, most importantly, how to lick the bowl. Cookies Recipe Oatmeal Raisin
Oatmeal of Choice
For oatmeal cookies, use old-fashioned rolled oats or fast rolled oats. We’ve always relied on the Quaker brand. Cookies Recipe Oatmeal Raisin
Shortening vs. Butter
My grandma made her cookies with shortening rather than butter (see her original oatmeal cookie recipe). I nearly usually use butter these days. Either would suffice; the shortening cookies, in my opinion, are a little chewier. Cookies Recipe Oatmeal Raisin
These Cookies Can Be Stored or Freezed
After cooking, place the cookies in a covered jar on the counter. They’ll keep for several days.
Before scooping and baking, create the dough ahead of time and chill it for up to 2 days (close securely with plastic wrap). Alternatively, spoon individual cookies onto a baking sheet, freeze until solid, then transfer to a storage container or freezer bag and freeze for up to 3 months. Frozen cookie dough balls can be baked straight from the freezer (no need to defrost), but they may require a few more minutes in the oven. room temperature butter. Cookies Recipe Oatmeal Raisin!
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Cookies Recipe Oatmeal Raisin
These are the greatest soft and chewy oatmeal raisin cookies, soft and chewy with that signature handmade flavor. These quick oatmeal raisin cookies will be a hit with your family!
- Cream the softened butter and both sugars together on medium speed with a hand mixer or a stand mixer fitted with the paddle attachment until smooth, about 2 minutes.
- Add the eggs and mix on high for 1 minute, or until mixed. As required, scrape down the sides and bottom of the basin. Mix in the vanilla and molasses until well mixed. Place aside.
- In a separate basin, mix together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients and blend on low speed. On low speed, mix in the oats, raisins, and walnuts (if using).
- The dough will be thick and sticky. Refrigerate the dough for 30-60 minutes (up to an hour if you’re worried about the cookies spreading too much).
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Use parchment paper or silicone baking mats to line two large baking sheets. Place aside.
- Roll dough into balls (approximately 2 tablespoons each cookie) and set 2 inches apart on baking pans. Because the dough might be sticky, I recommend using a cookie scoop. Bake for 12-14 minutes, or until the sides are gently browned.
- The cores will seem mushy and undercooked. Remove from the oven and rest for 5 minutes on the baking sheet before transferring to a wire rack to cool fully. During this time, the cookies will continue to “set” on the baking sheet.
- Roll dough into balls (about 2 tablespoons for each cookie) and place 2 inches apart on baking sheets. Because the dough may be sticky, I recommend using a cookie scoop. Bake for 12-14 minutes, or until the sides are gently browned. The cores will seem mushy and undercooked. Remove from the oven and rest for 5 minutes on the baking sheet before transferring to a wire rack to cool fully. During this time, the cookies will continue to “set” on the baking sheet.
- Amount Per Serving
- Calories 204
- Calories from Fat 67
- % Daily Value *
- Total Fat 7.5g12%
- Saturated Fat 4.3g22%
- Trans Fat 0.3g
- Cholesterol 34mg12%
- Sodium 171mg8%
- Potassium 119mg4%
- Total Carbohydrate 33g11%
- Dietary Fiber 1.5g6%
- Sugars 19g
- Protein 2.9g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.