Cookies Recipe Raisin Oatmeal! These soft, thick Oatmeal Raisin Cookies are packed with oats and raisins. These cookies are simple to prepare and quite tasty!
Is there anything better than a warm, chewy cookie? I’ve always loved oatmeal cookies because you can put so many different things in them and they’re always great.
This oatmeal raisin cookie recipe was initially published in 2017 and has since become a great reader favorite! I felt it was now time to update this recipe with more directions and photos so you could see how simple they are to create. Cookies Recipe Raisin Oatmeal!
I guarantee you’ll adore this oatmeal raisin cookie recipe if you like raisins. And don’t worry if you don’t like raisins; leave them out or substitute anything else!
Ingredients For The Recipe
These simple oatmeal raisin cookies are made using materials you may already have on hand! Let’s go through each ingredient and why it’s important in this recipe: Cookies Recipe Raisin Oatmeal!
- Ground Cinnamon: In all of my oatmeal cookies, I add ground cinnamon. If you like cinnamon, feel free to up the quantity!
- Baking Soda and Salt: Baking soda raises the cookies, while salt accentuates all of the tastes.
- Rolled Oats: Rolled oats work best in oatmeal cookies because they create a chewier texture.
- I used unsalted butter in these cookies, as I normally do. If you only have salted butter, decrease the salt to a very little amount. In addition, your butter should be softened to a cool room temperature.
- Sugar: In all of my oatmeal cookies, I use a combination of brown sugar and granulated sugar. Brown sugar gives the moisture and taste of the cookie while also making them chewier. The granulated sugar aids in the spreading of the cookies while they bake in the oven.
- The egg is responsible for holding everything together. For optimal results, use a room temperature egg.
- For a little more flavor, use pure vanilla extract.
- Raisins: These cookies include one cup of raisins, ensuring that you receive some in every bite. If you don’t like raisins, you may leave them out or substitute something else.
How to make raisin oatmeal cookies
To begin making the cookie dough, mix together the flour, baking soda, ground cinnamon, and salt. Then whisk in your rolled oats and set aside. Cookies Recipe Raisin Oatmeal!
Next, combine the wet ingredients. To begin, combine the softened butter, brown sugar, and granulated sugar in a mixing bowl. The duration will vary depending on whether you use a stand mixer or a handheld mixer, but it should only take 1 to 2 minutes.
Then, add your egg and vanilla essence. I recommend pausing to scrape down the edges of your bowl before continuing to mix. At this stage, your combination should resemble the image on the left.
When the liquid components are thoroughly blended, add the dry ingredients and stir until just incorporated. Then, add your raisins and gently fold them in with a rubber spatula or mix them in on low speed until well mixed. The final cookie dough will resemble the image on the right above.
I also recommend wrapping the cookie dough in plastic wrap and chilling it in the fridge for at least 30 minutes. This extra step gives the oats time to absorb some of the moisture, preventing the cookies from spreading too much as they bake. Cookies Recipe Raisin Oatmeal!
Line a couple of baking sheets with parchment paper or silicone baking mats when the dough has cooled. Remove the cookie dough from the refrigerator and roll it into 1.5 tablespoon-sized balls on the baking sheets. Then, carefully push each cookie dough ball down slightly.
These oatmeal raisin cookies will bake for 10 to 12 minutes. When the edges are gently browned and the tops of your cookies are set, they’re done. Cookies Recipe Raisin Oatmeal!
Can I use fast oats?
I suggest using old-fashioned rolled oats to make the cookies chewier. However, you may substitute the same quantity of quick oats. Cookies Recipe Raisin Oatmeal!
Why don’t my cookies spread in the oven?
It’s also crucial to slightly flatten each cookie dough ball before baking them. This will aid in spreading while they bake! Cookies Recipe Raisin Oatmeal!
Is it possible to freeze this cookie dough?
Yes, this cookie dough freezes well! Line a baking sheet with parchment paper, spoon the cookie dough onto the prepared baking sheet, and slightly flatten each cookie dough ball. Freeze the cookie dough for 1 to 2 hours before transferring it to a big freezer bag. You may bake the cookie dough from frozen; increase the baking time by 1 to 2 minutes. Cookies Recipe Raisin Oatmeal!
- You may make the cookie dough ahead of time, wrap it firmly, and store it in the refrigerator for up to 3 days. Allowing the cookie dough to remain at room temperature for about 20 minutes should make it easier to scoop. Cookies Recipe Raisin Oatmeal!
- If you want to make extra cookies, double the recipe to yield roughly 4 dozen.
- Do you want to soak your raisins? I ignore this step, but if you want the raisins to be plump in the cookies, soak them in a dish of warm water for 10 minutes. When they’re done, drain and blot them thoroughly with a paper towel before folding them into the cookie batter.
- If you want your cookies to spread a little more, Cookies Recipe Raisin Oatmeal, Chocolate Chip Cookies
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Cookies Recipe Raisin Oatmeal
These Oatmeal Raisin Cookies are incredibly soft, thick, and packed with oats and raisins. These cookies are simple to prepare and tasty!
- In a large mixing basin, combine the flour, cinnamon, baking soda, and salt.
- Set aside. Stir in the old-fashioned rolled oats.
- Beat the butter, brown sugar, and granulated sugar together in the bowl of a stand mixer fitted with the paddle attachment or in a large mixing basin with a handheld mixer for 1 to 2 minutes, or until thoroughly incorporated.
- Mix in the egg and vanilla extract until well mixed, scraping down the sides of the bowl as required.
- Mix in the dry ingredients on low speed until just mixed, then fold in the raisins.
- Refrigerate the cookie dough for at least 30 minutes, wrapped securely in plastic wrap.
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
- Set aside two large baking sheets lined with parchment paper or silicone baking mats.
- Remove the dough from the refrigerator after it has a cold.
- Scoop the cookie batter onto the prepared baking sheets with a 1.5 tablespoon cookie scoop.
- Roll the cookie dough into balls and gently push down with your hand to slightly flatten each ball.
- Make careful to allow some space between each ball of cookie dough because they will spread a little when baking.
- Bake the cookies for 10 to 12 minutes, or until the edges are softly golden brown and the tops are set.
- Remove from the oven and cool for 5 minutes on the baking sheets before transferring the cookies to a wire rack to cool fully.
- Cookies should be refrigerated in an airtight jar at room temperature for up to a week.
- Baked cookies can be frozen for up to three months; defrost to room temperature before serving.
- Line a baking sheet with parchment paper, spoon the cookie dough onto the baking sheet, and slightly flatten each cookie dough ball. Store the cookie dough for 1 to 2 hours, then transfer it to a big freezer bag and freeze it for up to 3 months. You may bake the cookie dough in the freezer for 1 to 2 minutes longer.
- Oats: For a chewier texture, use old-fashioned rolled oats. If you don’t have any, you may substitute the same quantity of quick oats.
- Place your egg in a dish of warm water for 5 to 10 minutes to rapidly bring it to room temperature.
- Amount Per Serving
- Calories 74
- Calories from Fat 5
- % Daily Value *
- Total Fat 0.5g1%
- Sodium 48mg2%
- Total Carbohydrate 16g6%
- Sugars 6g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.