My tender and chewy oatmeal raisin cookies are totally scrumptious, ensuing from brown sugar, the right combination of spices, and vanilla. It’s arduous to eat only one. So many readers have often known as these the suitable cookies ever!
My household has been making this oatmeal raisin cookie recipe for years, and we’re under no circumstances disenchanted! They’ve flip into undoubtedly one among our favourite cookie recipes. I make them for us to check from at residence and love to supply them away all by means of the holidays.
These cookies are easy to make nonetheless require {{{{an electrical}}}} hand or stand mixer. In case you wouldn’t have one, I must advocate 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 (furthermore made with oats).
Key Elements
- Oats: I income from rolled oats for these cookies, as they supply the right texture (the an equal as what I income from for my steadily oatmeal). Quick oats will work in a pinch nonetheless gained’t give you that very same chewiness. I don’t counsel steel-cut oats for this recipe.
- Raisins: Be at liberty to revenue from any dried fruit you want, nonetheless I notably income from a mixture of raisins and golden raisins. A fast soak in water plumps them up appropriately ahead of along with them to the cookie dough.
- Butter: Softened butter, overwhelmed with sugar till mild and fluffy, is essential for tender and chewy cookies. It is important to income from every unsalted or salted butter. You maybe can skip the added salt contained throughout the recipe do it is important to make use of salted butter.
- Brown Sugar: Delicate or darkish brown sugar each work on this recipe, along with a heat, cozy development to the cookies.
- Flour: I income from all-purpose flour, nonetheless full wheat flour is an surroundings good substitute do it is important to wish it. In case you revenue from full wheat flour, the dough may also be a bit dry, so add 1 to 2 tablespoons of milk to compensate.
- Baking Soda: This makes the cookies rise and gives them that pretty golden brown coloration.
- Egg: You’ll want one full egg. In case you’re making eggless cookies, you maybe can substitute a flax egg.
- Spices: The combo of vanilla extract, cinnamon, and nutmeg gives a heat and comfortable development to those cookies.
Uncover methods to Make Oatmeal Raisin Cookies
The first step for these easy cookies is to plump up our raisins. Add them to a bowl and canopy them with scorching water. After 5 to 10 minutes, they’re going to look plump, which makes our oatmeal raisin cookies even elevated.
As a result of raisins plump, you may even 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 components. Prior to 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 sit back out on the baking sheets for a couple of minutes, then cool completely (or nonetheless extended you wait ahead of consuming one).
Uncover: We initially shared this recipe in collaboration with Cookies for Teenager’s Most cancers (click on on on on on the hyperlink to strive their unbelievable work).
Chewy Oatmeal Raisin Cookies
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My household loves this oatmeal raisin cookie recipe, which ensures cookies which is likely to be tender cookies inside the center and a bit little little bit of bit chewy on the pores and pores and pores and pores and skin. I income from {{{{an electrical}}}} hand mixer to make them, nonetheless you may even 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) earlier type rolled oats
3/4 cup (98g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon advantageous sea salt
1/2 teaspoon flooring cinnamon
1/8 teaspoon trendy flooring 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 scorching water. The model new water helps the raisins to point into plump and juicy. Set the bowl apart for about 10 minutes.
3Whisk the oats, flour, baking soda, salt, cinnamon, and nutmeg in a vast bowl. Put aside.
4In a single utterly utterly totally different 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 blended, 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 might also use a medium cookie scoop). Then, moist the concepts of your fingers with water and gently press cookies down till they’re about 1/2-inch thick. If merely a lot of the cookies haven’t any raisins displaying on extreme, steal fairly a number of from the bowl and add them to the tops of the cookies (they’re prettier this development).
9Bake the cookies for 10 to fifteen minutes till the perimeters are mild golden brown, and the middle stays to be tender.
10Cool the cookies on the baking sheet for 10 minutes, then change them to a cooling rack and funky completely.
Adam and Joanne’s Ideas
- Storing: Baked oatmeal raisin cookies may also be saved in an hermetic container for as heaps as 3 days at room temperature or as heaps as every week contained throughout the fridge.
- Make forward: This cookie dough lasts as heaps as 3 days contained throughout the fridge. I’ve to scoop it into cookie dough balls first, which makes baking them fast and easy! Chilled cookie dough makes the baked cookies far more chewy, thicker, and flavorful. You might also freeze the cookie dough. Scoop into balls, place onto a parchment paper-lined baking sheet, and freeze till arduous. Swap to an hermetic container and freeze for as heaps as 3 months. Bake from frozen (the cookies will take a bit little little bit of bit longer contained throughout the oven).
- Raisins: I actually like a mixture of odd and golden raisins.
- Recipe impressed by Pleasure of Baking
- The vitamin data outfitted beneath are estimates.
Meals plan Per Serving
Serving Dimension
1 cookie
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Vitality
240
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Protein
3g
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Carbohydrate
36g
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Dietary Fiber
2g
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Full Sugars
19g
/
Full Fats
10g
/
Saturated Fats
6g
/
Ldl ldl ldl ldl ldl cholesterol
34mg