My gentle and chewy oatmeal raisin cookies are completely scrumptious, due to brown sugar, the right mix of spices, and vanilla. It’s arduous to eat only one. So many readers have known as these the most effective cookies ever!
My household has been making this oatmeal raisin cookie recipe for years, and we’re by no means disenchanted! They’ve change into considered one of our favourite cookie recipes. I make them for us to take pleasure in at dwelling and love to provide them away across the holidays.
These cookies are simple to make however require an electrical hand or stand mixer. Should you should not have one, I like to recommend hopping over to our easy oatmeal cookies, which solely require a spoon to combine the cookie batter. We even have shared these white chocolate cranberry cookies (additionally made with oats).
Key Substances
- Oats: I take advantage of rolled oats for these cookies, as they supply the right texture (the identical as what I take advantage of for my everyday oatmeal). Prompt oats will work in a pinch however received’t offer you that very same chewiness. I don’t advocate steel-cut oats for this recipe.
- Raisins: Be at liberty to make use of any dried fruit you want, however I notably take pleasure in a mixture of raisins and golden raisins. A fast soak in water plumps them up properly earlier than including them to the cookie dough.
- Butter: Softened butter, crushed with sugar till mild and fluffy, is vital for gentle and chewy cookies. You need to use both unsalted or salted butter. You may skip the added salt within the recipe for those who use salted butter.
- Brown Sugar: Mild or darkish brown sugar each work on this recipe, including a heat, cozy taste to the cookies.
- Flour: I take advantage of all-purpose flour, however complete wheat flour is an effective substitute for those who choose it. Should you use complete wheat flour, the dough is likely to be a bit dry, so add 1 to 2 tablespoons of milk to compensate.
- Baking Soda: This makes the cookies rise and offers them that beautiful golden brown coloration.
- Egg: You’ll want one complete egg. Should you’re making eggless cookies, you may substitute a flax egg.
- Spices: The mix of vanilla extract, cinnamon, and nutmeg provides a heat and comfy taste to those cookies.
Methods to Make Oatmeal Raisin Cookies
Step one for these simple cookies is to plump up our raisins. Add them to a bowl and canopy them with sizzling water. After 5 to 10 minutes, they are going to look plump, which makes our oatmeal raisin cookies even higher.
Because the raisins plump, you may make the cookie dough. Mix the oats with the flour, baking soda, and spices. Then, in a separate bowl, beat the butter with sugar, add an egg and vanilla, and slowly combine the dry substances. Earlier than dropping the cookie dough onto baking sheets and baking, drain the raisins and fold them in.
These cookies bake in 10 to fifteen minutes, and as they do, your kitchen will scent unbelievable! Allow them to cool on the baking sheets for a couple of minutes, then cool fully (or nevertheless lengthy you wait earlier than consuming one).
Word: We initially shared this recipe in collaboration with Cookies for Kid’s Cancer (click on the hyperlink to examine their unbelievable work).
Chewy Oatmeal Raisin Cookies
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My household loves this oatmeal raisin cookie recipe, which ensures cookies which might be gentle cookies within the center and somewhat chewy on the surface. I take advantage of an electrical hand mixer to make them, however you may make this cookie dough in a stand mixer with the paddle attachment.
Makes 16 cookies
Watch Us Make the Recipe
You Will Want
1 cup (170g) raisins
3 cups (270g) old style rolled oats
3/4 cup (98g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon advantageous sea salt
1/2 teaspoon floor cinnamon
1/8 teaspoon recent floor nutmeg
3/4 cup (170g) unsalted butter at room temperature
1 cup (200g) packed mild brown sugar
1 giant egg
1 ½ teaspoons vanilla extract
Instructions
1Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats.
2Add the raisins to a small bowl and canopy them with sizzling water. The new water helps the raisins to change into plump and juicy. Set the bowl apart for about 10 minutes.
3Whisk the oats, flour, baking soda, salt, cinnamon, and nutmeg in a big bowl. Put aside.
4In one other bowl, beat the butter and sugar at medium velocity with an electrical hand mixer till creamy for about 2 minutes (or use a stand mixer fitted with the paddle attachment).
5Add the egg and vanilla, then beat at medium-low velocity till mixed, for about 1 minute.
6Add the oat combination to the butter and sugar in thirds, mixing on low velocity after every addition till included.
7Drain the raisins, then gently press down or squeeze them to take away any further water. Use a spatula or spoon to fold them into the cookie batter.
8Drop the cookie dough by two tablespoonfuls about 2 inches aside onto baking sheets. (You can too use a medium cookie scoop). Then, moist the guidelines of your fingers with water and gently press cookies down till they’re about 1/2-inch thick. If among the cookies don’t have any raisins exhibiting on prime, steal a couple of from the bowl and add them to the tops of the cookies (they’re prettier this fashion).
9Bake the cookies for 10 to fifteen minutes till the sides are mild golden brown, and the middle remains to be gentle.
10Cool the cookies on the baking sheet for 10 minutes, then transfer them to a cooling rack and funky fully.
Adam and Joanne’s Ideas
- Storing: Baked oatmeal raisin cookies could be saved in an hermetic container for as much as 3 days at room temperature or as much as per week within the fridge.
- Make forward: This cookie dough lasts as much as 3 days within the fridge. I wish to scoop it into cookie dough balls first, which makes baking them fast and simple! Chilled cookie dough makes the baked cookies much more chewy, thicker, and flavorful. You can too freeze the cookie dough. Scoop into balls, place onto a parchment paper-lined baking sheet, and freeze till arduous. Switch to an hermetic container and freeze for as much as 3 months. Bake from frozen (the cookies will take somewhat longer within the oven).
- Raisins: I like a mix of standard and golden raisins.
- Recipe impressed by Joy of Baking
- The vitamin details offered beneath are estimates.
Vitamin Per Serving
Serving Measurement
1 cookie
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Energy
240
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Protein
3g
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Carbohydrate
36g
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Dietary Fiber
2g
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Whole Sugars
19g
/
Whole Fats
10g
/
Saturated Fats
6g
/
Ldl cholesterol
34mg