Soft and chewy with that signature homemade flavor, these are the best soft and chewy oatmeal raisin cookies. Made with brown sugar, vanilla, cinnamon, oatmeal, sweet raisins, and a secret ingredient, this recipe is packed with flavor and texture. Your family will love these easy oatmeal raisin cookies. Please refer to the article below for more information on how to make this cake.
Oatmeal raisin cookies
I prefer sweets to sweets, and I’m rarely tempted to buy the cookies or sweet cakes that line the counters of cafes. Unless they have big fat oatmeal raisin cookies.
Here’s the thing: I love fruit and spice oatmeal cookies, which in my world are worth more than chocolate chip cookies. To me, this magical blend of warm cinnamon and fruit smothers caramel chewy cookies that just taste pure comfort, um, home. Keep your Insta-friendly funky cookies, call me grandma, I don’t care – leave me all the oatmeal raisin cookies
Ingredients in oatmeal raisin cookies
This is a recipe very close to a chef’s illustrated recipe. I read that it took them 6 months to make the perfect soft chewy oatmeal raisin cookies. I salute their perseverance, especially so that we may enjoy the sweet fruits of their labor.
Butter (at room temperature): When a recipe calls for room temperature butter or softened butter, the butter needs to be harder than you might think. Ideally 18°C / 64°F. It’s soft enough to whip creamy, but still cool enough that it doesn’t get a greasy film on your fingers when you touch it.
A quick way to bring butter to room temperature: Cut refrigerator-chilled butter into 1/2-inch cubes (or into slices 1/2-inch thick if you have sticks of American butter). Spread out on a plate. Microwave 2 cups cold tap water over high heat for 4 minutes. Remove the kettle, quickly insert the plate, and close the door. Do not turn the microwave back on. The residual heat will soften the butter in 5 minutes.
Baking Powder: Most recipes call for baking powder/sodium bicarbonate or a combination of baking soda and baking soda. This recipe specifically calls for using only baking powder, which Cook’s Illustrated says will make the cookies al dente. So just baking powder!
Flour: Simple plain/all purpose flour. This recipe cannot replace flour and baking powder with self-raising flour, because self-raising flour contains too much baking powder;
Brown and white sugar : The brown sugar gives the cookie a chewy texture and gives it a nice caramel flavor, while the white sugar gives the cookie a crunchy edge. The contrast that some crunch around the edges brings to the soft cookie center is part of the magic of these cookies!
Raisins: I like mine to be tender and fat, so I soak them in hot water for a while. This is not a step in a chef’s illustrated recipe, it’s just something I like to do – personal preference!
Room temperature eggs – Eggs need to be at room temperature, not refrigerated, in order to incorporate into the cookie dough. A quick way to reheat cold refrigerator eggs: Put eggs in a large bowl, cover with warm water (heat only, not heat), and let stand for 5 minutes. Wipe dry and use according to recipe.
Egg Size (“Large Eggs”): 50 – 55g/2oz per egg is the industry standard sold as “Large Eggs” in Australia and the US. If your eggs are significantly larger or smaller, simply weigh the different eggs and use a total of 100-110g/4oz (including shell) or a total of 90-100g/3.6oz (without shell) (if using split Eggs to get the desired total weight, this is useful. Crack the eggs, beat the whites and yolks well, then pour into a bowl to measure the desired amount);
Cinnamon: The King of Cookie Spice! Just a hint in the mix to let you know it’s there, but it’s not overwhelming. This is another difference from Chef’s Illustrated recipes. They leave it out so you can taste the oats better. I can’t handle this thought! I need cinnamon!
Salt: Brings out the flavor of sweet baked goods with just one touch.
Pure Vanilla Extract: Adds a little more flavor.
How to make oatmeal raisin cookies
To prepare the cookie dough, start by whisking together the flour, baking soda, cinnamon, and salt. Then add your oatmeal and set the mixture aside.
Next, mix the wet ingredients together. First, beat the softened butter with the brown sugar and granulated sugar until well combined. The time depends on whether you are using a stand mixer or hand mixer, but it should take about 1 to 2 minutes.
Next, add the eggs and vanilla extract. I recommend stopping and scraping the sides of the bowl before mixing. At this point, your mix should look like the image above on the left.
Once the wet ingredients are well mixed, add the dry ingredients and mix until fully combined. Then pour in the raisins and mix on low speed, or fold gently with a rubber spatula, until fully incorporated. The finished cookie dough will look like the picture above.
I also recommend covering the cookie dough with some plastic wrap and chilling in the fridge for at least 30 minutes. This extra step gives the oats time to absorb some of the moisture so the cookies don’t spread too much while baking.
After the dough has cooled, line several baking sheets with parchment paper or silicone baking mats. Remove cookie dough from refrigerator and place 1.5 tablespoon cookie dough balls on a baking sheet. Then lightly press down on each cookie dough ball.
These Oatmeal Raisin Cookies will take about 10 to 12 minutes in the oven. You’ll know they’re done when the edges are light brown and the tops of the cookies are set.
Storing or freezing these cookies
After cooking, store cookies in a covered container on the counter. They stay fresh for several days. You can make the dough ahead of time and store it in the refrigerator (covered tightly with plastic wrap) for up to 2 days before spooning and baking. Or you can place individual cookies on a baking sheet, freeze until set, then transfer to a storage container or freezer bag and freeze for up to 3 months. Frozen cookie dough balls can be baked from frozen (no need to thaw), but may require a few extra minutes of baking time.
Frequently asked questions
Can I use instant oats? I recommend old-fashioned oatmeal as it makes the cookies chewy. However, you can replace them with the same amount of oatmeal.
Why won’t my cookies spread out in the oven? There are a few things that keep your cookies from unraveling in the oven. First, it’s important to measure your flour correctly using the “spoon and level” method. Too much flour will prevent the cookies from falling apart. It is also important to lightly flatten each cookie dough ball before baking in the oven. This will help them spread some of it out as they bake!
Can I freeze dry this cookie? Yes, this cookie dough freezes well! I recommend lining a baking sheet with parchment paper, scooping the cookie dough onto the prepared baking sheet and gently flattening each ball of cookie dough. Freeze for 1 to 2 hours, then place the frozen cookie dough in a large freezer bag. You can bake cookie dough from frozen, just increase the bake time by 1 to 2 minutes.
- You can prepare cookie dough, cover tightly, and refrigerate for up to 3 days. If the cookie dough is too difficult to scoop, it will be easier to let it sit at room temperature for about 20 minutes.
- If you want to make more cookies, you can easily double this recipe to make about 4 dozen.
- Do you want to soak your raisins? I personally would skip this step, but if you want to plump up the raisins in the cookies, just soak them in a bowl of warm water for 10 minutes. When done, drain and blot with paper towels before mixing them into the cookie dough.
- If you want your cookies to spread out more, you can press them hard.
- Storage Instructions: Cookies can be stored in an airtight container at room temperature for up to a week.
- Freezing Instructions: Baked cookies can be frozen for up to 3 months, thaw to room temperature before serving.
- To freeze cookie dough, line a baking sheet with parchment paper, scoop the cookie dough onto the baking sheet, and lightly flatten each cookie dough ball. 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 frozen cookie dough for an additional 1 to 2 minutes.
- Oatmeal: I recommend old-fashioned oatmeal for a chewy texture. If you don’t have it on hand, you can substitute an equal amount of oatmeal.
- Eggs: To quickly bring eggs to room temperature, place them in a bowl of warm water for 5 to 10 minutes.
Here’s the oatmeal raisin cookie recipe answerthequestion.net for you. Crispy on the edges, buttery with a hint of cinnamon and accompanied by succulent raisins, they hold up well and smell delicious once in the oven. Wish you will complete them perfectly. Regularly visit our website to learn more useful knowledge!