Chewy Oatmeal Raisin Cookies





Oatmeal Raisin Cookie, lightly spiced cookies pleasingly chewy in the center and crisp around the edges. These cookies are as delicious as the ones Mom used to make. 

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Oatmeal Raisin Cookies on baking sheet




Sometimes there's nothing better than a good old-fashioned oatmeal-raisin cookie. Serve with a tall glass of milk for an oatmeal cookie break that will take you back to childhood.



Oatmeal Raisin Cookies on silicone mat






Making 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, 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 30-60 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.

    Oatmeal Raisin Cookie dough in mixing bowl


      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.





      Oatmeal Raisin Cookie dough by spoonfuls

      Tips for a better Oatmeal Raisin Cookie

      • If you’re into chewier oatmeal-raisin cookies, reduce baking time by 2 minutes. 
      • For crispier, flatten them out a bit before baking. 
      • Raisins: Soak your raisins in warm water for 10 minutes before using (blot very well to dry them)
      • Oats: I prefer Old-fashioned oats, which make for a hearty, thick texture.
      • Freezing baked Oatmeal Raisin Cookies: Baked cookies will keep in the freezer for up to 3 or 4 weeks. After baking, allow 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.
      • 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.
      • Oatmeal Raisin cookies can be stored in an airtight container for up to 5 days.




      Oatmeal Raisin Cookies on white plate

      Let me know how your cookies came out! 

      Drop a comment below.




      Chewy Oatmeal Raisin Cookies

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      Chewy Oatmeal Raisin Cookie, perfect for after-school snacks.

      Ingredients:
      • 2/3 cup granulated sugar
      • 1 cup brown sugar
      • 2 sticks(1 cup) unsalted butter, softened to room temperature
      • 1 tsp baking soda
      • 1 tsp baking powder
      • 1 tbsp vanilla extract
      • 1 tsp cinnamon
      • 1/2 tsp salt
      • 2 eggs
      • 1 tbsp molasses
      • 3 1/2 cups Old-fashioned oats
      • 1 1/2 cup all-purpose flour
      • 1 1/2 cups raisins
      • (Optional)1/2 cup chopped walnuts 
      Instructions:
      1. Preheat oven to 350°F. Using a stand mixer fitted with a paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes.
      2. Add the eggs, molasses and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
      3. Add the vanilla and mix on high until combined. Set aside.
      4. In a separate bowl, 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.
      5. The dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator.
      6. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
      7. Scoop dough with a small ice cream scoop(2 tbsp) or cookie scoop. Place 2 inches apart on the baking sheets.
      8. Bake for 10-12 minutes until lightly browned on the edges.
      9. Remove from the oven and let cool on baking sheet for 3-5  minutes before transferring to a wire rack to cool completely.

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