Chewy Oatmeal Raisin Cookies





Sink your teeth into these mouthwatering oatmeal raisin cookies, packed with chewy goodness. Get ready to indulge in some serious yum factor with this perfect cookie recipe. 

There's nothing quite like a freshly baked oatmeal raisin cookie to satisfy your sweet tooth. The combination of rolled oats, plump raisins, and warm cinnamon creates a flavor that is both comforting and delicious. These cookies are perfect for a cozy night in or as a tasty treat to share with friends and family.

Oatmeal Raisin Cookies






Enjoy the Classic Taste of Oatmeal Raisin Cookies 

Indulge in the delightful taste of oatmeal raisin cookies – a perfect combination of chewy centers and crispy edges with a hint of spice. These cookies are as delicious as the ones your mom used to bake. Take a trip down memory lane by serving them with a tall glass of milk. 

Their delicious taste will keep you coming back for more.











๐ŸชWhat is in Oatmeal Raisin Cookies

  • Granulated sugar and Brown sugar (dark or light)

  • Unsalted butter - Do not use margarine, real butter adds so much flavor

  • Baking soda and Baking powder

  • Vanilla extract - Pure vanilla extract...pure does make a difference. 

  • Cinnamon and salt

  • Eggs, room temperature

  • Molasses

  • Old Fashioned Oats - We use old-fashioned rolled oats here not quick oats or instant oats.

  • All-purpose Flour

  • Raisins, if you don't like raisins, dried cherries or craisins can substitute. Soak your raisins ( go to Tips)

  • Optional- 1/2 cup chopped walnuts


๐ŸชMaking Oatmeal Raisin Cookies


Mixing the wet ingredients:

Cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes.
    Add the eggs, and molasses(optional), and mix on high until combined, about 1 minute. Add the vanilla and mix on high until combined. Set aside.

    Mix the dry ingredients:

    Whisk the flour, baking soda, baking powder, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (optional) at low speed.

    Chill the dough for 30 to 60 minutes in the refrigerator (chilling dough helps cooking from going flat). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.






      • Scoop dough with a small ice cream scoop(2 tbsp) or cookie scoop.

      • Place 2 inches apart on the baking sheets. Bake for 12-14 minutes until lightly browned on the edges.

      Chewy Oatmeal Raisin Cookies




      ๐Ÿ”†Tips for a better Oatmeal Raisin Cookie


      • ๐Ÿ’›If you’re into chewier oatmeal-raisin cookies, reduce baking time by 2 minutes. 

      • ๐Ÿ’›For crispier, flatten them out a bit before baking. 

      • ๐Ÿ’›Raisins: Soak your raisins in warm water for 10 minutes before using (blot very well to dry them) soaking raisins before adding them to dough or batter makes them nicer, plumper, and more flavorsome

      • ๐Ÿ’›Oats: I prefer Old-fashioned oats, which make for a hearty, thick texture, quick oats flakes are thinner and don't provide the texture we want for this recipe.

      ๐Ÿ’›Freezing baked Oatmeal Raisin

      •  Cookies:  Baked cookies will be kept in the freezer for up to 3 or 4 weeks. After baking, allow the cookies to cool completely. Place them in a single layer on a parchment-lined baking sheet to freeze them, then store them in a freezer-safe zip-top storage bag labeled with the name and date.

      ๐Ÿ’›Freezing Oatmeal Raisin Cookie dough:  

      • Chunky cookies, like oatmeal raisins, freeze best if you portion out the dough beforehand. Scoop out the dough just as if you were about to bake it, but then freeze it instead. Once frozen, place dough balls into a freezer bag, label date, oven temp, and minutes to bake...add a couple of minutes to the original bake time.

      • ๐Ÿ’›Oatmeal Raisin cookies can be stored in an airtight container for up to 5 days.



      Chewy Oatmeal Raisin Cookies



      Still Craving Sweets?

      Subscribe to my Newsletter, and follow me on Facebook, Pinterest, and Instagram, for all my latest recipes.


      Post a Comment

      0 Comments