If you have a craving for oatmeal raisin cookies, this recipe is just the thing. They come out warm, chewy, and full of flavor. The sweet raisins and hearty oats make each bite comforting and satisfying.
This cookie recipe addresses texture, flavor variety, and common baking struggles, ensuring tasty results while highlighting ingredient significance and practical serving ideas.
I remember the first time I made these cookies. I forgot to soak the raisins, and they turned out a bit too chewy for my liking. But don’t worry; with this recipe, I’ve figured out how to get them perfectly soft. It’s a great solution for busy nights when you need something sweet but also want a cookie that holds up well without falling apart.
This recipe ensures you won’t have any dry or crumbly cookies, and they bake in just about 25 to 28 minutes. They’re reliable, taste amazing, and can even impress guests.
If you’re looking for something else yummy to bake, check out my Strawberry Shortcake Cake Roll for a refreshing dessert option.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the use of all-purpose flour in the ingredient list.
- The recipe contains butter and egg, so it is unsuitable for vegan diets.
- This recipe does not meet keto or low-carb diets because of the oats and sugars used in baking.
- The recipe suits dairy-free diets only when using 1/2 cup dairy-free butter substitute instead of regular butter.
- The recipe is nut-free since none of the ingredients include nuts or nut derivatives.
Why You Will Love This Recipe
- Chewy Texture The rolled oats create a hearty bite in each cookie, making them satisfyingly chewy. This texture complements the plump, soaked raisins perfectly, providing a delightful contrast.
- Homey Aroma Baking these cookies fills your kitchen with a warm, inviting scent of cinnamon and butter. It’s the kind of smell that brings back memories and makes everyone feel at home.
- Sweet and Spicy Flavor The combination of brown sugar and cinnamon adds a rich sweetness with a hint of spice. Together with the raisins, it creates a comforting flavor profile that’s hard to resist.
- Long-Lasting Freshness Thanks to the moisture from the butter and brown sugar, these cookies stay fresh for several days. You can also freeze them for a tasty treat whenever you want something sweet.
Oatmeal Raisin Cookies
- Prep Time: 20 minutes
- Cool Time:
- Cook Time: 25-28 minutes
- Total Time: 45-48 minutes
- Yield: 16 – 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious oatmeal raisin cookies with a chewy texture and rich flavor. Perfect for any occasion!
Ingredients
- 1 1/2 cups (225 g) raisins, soaked in warm water for 10 minutes
- 1 1/2 cups (190 g) all-purpose flour
- 250 g (2 sticks) unsalted butter, room temperature
- 1 cup (220 g) brown sugar
- 1 cup (200 g) white sugar
- 2 large eggs, room temperature
- 3 cups (270 g) old-fashioned rolled oats
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
Instructions
- Step 1: Soak raisins in warm water for about 10 minutes to soften. This step is recommended to achieve plumper raisins and enhance cookie chewiness.
- Step 2: Sift together all-purpose flour, baking powder, salt, and cinnamon into a bowl to ensure even distribution of leavening agents and spices.
- Step 3: In a separate bowl, cream the room temperature unsalted butter with both brown sugar and white sugar. Beat until the mixture is fluffy and light, about 2-3 minutes, to incorporate air and create a tender cookie structure.
- Step 4: Add eggs one at a time into the creamed butter and sugar mixture, beating thoroughly after each addition for proper incorporation.
- Step 5: Using a wooden spoon, fold the sifted flour mixture gently into the wet ingredients until just combined. Then fold in the rolled oats and the soaked raisins. Avoid overmixing to prevent the cookies from becoming tough.
- Step 6: Scoop approximately 1 tablespoon of cookie dough per cookie. Place dough balls on baking trays with sufficient spacing to allow for spreading. Flatten each ball slightly to ensure even baking.
- Step 7: Bake in a preheated oven at 350°F (175°C) for 11 minutes. Rotate the baking trays, then continue baking for an additional 11-14 minutes until the edges are golden and the centers are slightly soft.
- Step 8: Allow cookies to cool on the baking trays for 5 minutes before transferring to a wire rack to cool completely. This resting time helps set the cookies for easier handling.
Notes
- Room Temperature: Store cookies in an airtight container at room temperature for up to 4 days, avoiding heat to prevent softening.
- Refrigeration: Place cookies in an airtight container and refrigerate up to 10 days, sealing tightly to maintain moisture and avoid hardening.
- Freezing: Wrap cookies individually in plastic wrap or aluminum foil and store in a freezer container for up to 3 months. Thaw at room temperature before serving.
- If cookies flatten too much during baking, chill the dough for 30 minutes prior to portioning to help them maintain their shape.
- When cookies are not browning evenly, rotate baking trays approximately 14 minutes into baking for uniform color.
- For dry cookies, add an extra egg yolk next time to increase moisture and improve texture without making the dough too wet.
- If the cookies spread excessively, reduce brown sugar by 1/4 cup in the next batch to lower dough moisture.
- Check for doneness at about 22 minutes; cookies should be slightly soft in the center before cooling to retain chewiness.
Nutrition
- Serving Size: 1 cookie
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided
Ingredient Notes
- Rolled oats: Choose old-fashioned rolled oats for chewy texture. Quick oats can make cookies cake-like, so stick with the old-fashioned ones for the best bite.
- All-purpose flour: A good quality all-purpose flour gives structure to your cookies. If you need a gluten-free option, look for a measure-for-measure gluten-free blend.
- Brown sugar: Light or dark brown sugar adds moisture and that classic caramel flavor. Dark will give you a deeper taste, while light keeps it sweet.
- Granulated sugar: This balances the richness of brown sugar. It helps achieve that nice crispness on the edges of your cookie!
- Butter: Use unsalted butter for better control over flavor. It adds richness and a tender crumb. Make sure it’s at room temp to blend perfectly.
- Egg: One large egg works well for binding the dough and giving a nice rise. Make sure it’s at room temperature for a smoother mix.
- Vanilla extract: Opt for pure vanilla extract for a rich aroma and flavor. It enhances the overall taste of the cookies in a big way!
- Raisins: Plump, juicy raisins add sweetness. If you’re not a fan, consider swapping them with chocolate chips for a fun twist!
- Baking soda: This is your leavening agent, giving the cookies lift. Make sure it’s fresh for the best results in texture.
- Cinnamon: Ground cinnamon adds warmth and depth. Choose fresh ground for a stronger flavor, enhancing the cookie’s overall experience.
Recipe Tips
- If cookies flatten too much, chill the dough for 30 minutes before portioning to help them maintain shape while baking.
- When cookies aren’t browning, rotate your baking tray halfway through the baking time, about 14 minutes in, for even coloring.
- For dry cookies, add an extra egg yolk next time; this will add moisture and improve texture without making them too wet.
- If your cookies spread excessively, try using 1/4 cup less brown sugar next time to reduce moisture content in the dough.
- When cookies are overbaked, check for doneness at the 22-minute mark; they should look slightly soft in the center before cooling.
Serving Suggestions
Serve with a glass of cold milk or a steaming cup of coffee. Pair with fresh fruit or a simple green salad.
Use to make ice cream sandwiches or crumble over yogurt. Add to a dessert platter or breakfast oatmeal.
Top with a drizzle of honey or a sprinkle of cinnamon. Serve with chocolate sauce or peanut butter for added flavor.
Recipe variations
- You can use chopped nuts such as walnuts or pecans in the dough to add crunch and complement the chewy raisins in oatmeal raisin cookies.
- Add 1 teaspoon of vanilla extract or 1/4 teaspoon of ground nutmeg to the batter to enhance the warm spices and flavor depth in oatmeal raisin cookies.
- Either dried cranberries or chopped dried apricots can replace raisins for a different tartness or sweetness while keeping the oats’ texture intact.
- If using more add-ins like nuts or dried fruit, increase rolled oats by 1/2 cup per cup of mix-ins to maintain the right cookie consistency. This pairs well with Classic Pumpkin Oatmeal Cookies.
Save This Recipe!
How to Store?
To keep your oatmeal raisin cookies fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 4 days. Keep cookies away from heat to prevent softening.
Refrigeration: Place in an airtight container in the refrigerator up to 10 days, sealing tightly to retain moisture and prevent hardening.
Freezing: Wrap cookies individually in plastic wrap or aluminum foil. Store in a freezer container up to 3 months. Thaw at room temperature.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Puff Pastry Apple Rosettes
- Rhubarb and Strawberry Tart Recipe
- Chocolate Peanut Clusters
If you enjoyed this Oatmeal Raisin Cookies or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
