Soft And Chewy Oatmeal Raisin Cookies Recipe: Thick, creamy, and packed with oats and raisins, these oatmeal-raisin cookies are perfection. These cookies taste amazing and are really simple to make!
What could be more ideal than a chewy, thick, and soft cookie? Because you can add so much variety to them and they always taste great, I’ve always been a big admirer of oatmeal cookies.
This recipe for oatmeal raisin cookies was first published in 2017 and has since become a great reader favorite! I thought it was finally time to add more photographs and directions to this recipe so you could see how simple they are to create.
Soft And Chewy Oatmeal Raisin Cookies Recipe
INGREDIENTS
- 1 cup (125 grams) all-purpose flour (spooned & leveled)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 and 1/2 cups (150 grams) old-fashioned rolled oats
- 1/2 cup (115 grams) unsalted butter (softened)
- 1/2 cup (100 grams) packed light or dark brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon pure vanilla extract
- 1 cup (150 grams) raisins
INSTRUCTIONS
- Mix the flour, baking soda, cinnamon, and salt in a big bowl. Add the traditional rolled oats and stir; set aside.
- Mix the butter, brown sugar, and granulated sugar together for one to two minutes, or until thoroughly incorporated, in the bowl of a stand mixer with the paddle attachment or in a sizable mixing basin using a handheld mixer. When the mixture is well blended, scrape down the sides of the bowl as necessary.
- Add the egg and vanilla essence.
- Mix in the raisins after adding the dry ingredients and continuing to mix on low speed until barely incorporated.
- Refrigerate the cookie dough for a minimum of half an hour after carefully covering it with plastic wrap.
- Set oven temperature to 350°F, or 180°C. Place silicone baking mats or parchment paper on two big baking sheets, then set them aside.
- Take the dough out of the refrigerator after it has cooled. Scoop the cookie dough using a 1.5-ounce cookie scoop and place it onto the baking sheets that have been prepped. Form the cookie dough into balls, then use your palm to gently press down on each ball to slightly flatten it.
- Each ball of cookie dough should have some space between it because they will spread somewhat during baking.
- Bake for 10 to 12 minutes, or until the tops of the cookies are set and the edges are starting to turn a light golden brown. After taking the cookies out of the oven, let them cool on the baking sheets for five minutes before moving them to a wire rack to cool down entirely.
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NOTES
- Storage Instructions: Cookies may be stored in an airtight container at room temperature for up to one week.
- Freezing Instructions: Baked cookies will freeze well for up to 3 months, thaw to room temperature before serving.To freeze the cookie dough, line a baking sheet with parchment paper, scoop the cookie dough onto the baking sheet, and slightly flatten each ball of cookie dough. Freeze for 1 to 2 hours, then transfer the frozen cookie dough to a large freezer bag and freeze for up to 3 months. You can bake the cookie dough for an additional 1 to 2 minutes.
- Oats: I recommend using old-fashioned rolled oats for a chewier texture. If you don’t have any on hand, you can replace them with the same amount of quick oats.
- Egg: To bring your egg to room temperature quickly, place it in a bowl of warm water for 5 to 10 minutes.
FAQs AND Questions
Can I use quick oatmeal?
- The cookies will be chewier if you use old-fashioned rolled oats, which is what I recommend. But you can use the same amount of quick oats in their place.
WHY ARE MY COOKIES NOT SPREADING IN THE OVEN?
- There are two possible reasons why your cookies could not spread in the oven. To start, it’s important to use the spoon and level method to measure your flour accurately. Cookies that are overly floured may not spread.
