These oatmeal raisin cookies are moist, thick, soft, and chewy. I think these are the best oatmeal cookies I have ever baked.
Perfect texture and amazing taste. How can you go wrong?
- Unsalted butter – Always use room temperature butter. If you are using salted butter cut the salt to about 1/4 teaspoon.
- Brown sugar and granulated sugar – The use of both brown and white sugar provides sweetness and structure to the cookie. Brown sugar contains more moisture and a little molasses flavor. Plus it produces a little softer cookie.
- Eggs – Acts as a binder.
- Ground cinnamon, nutmeg, and salt – Amazing flavor in the cookies.
- Vanilla extract – Use good quality vanilla for great flavor.
- All-purpose flour and baking soda – For structure.
- Old-fashioned Oats and raisins – Tons of oats for a chewy texture.
- The use of old-fashioned oats gives a thick, chewy texture to these cookies.
- You can soak the raisins in warm water for about 10 minutes for plumper raisins. Be sure to dry them off before adding them to the dough. You don’t want added moisture.
- Always measure your flour properly. Spoon it into the measuring cup then level off with the back of a knife.
How to Make Oatmeal Raisin Cookies
Preheat the oven to 350°F. Prepare a baking sheet with parchment paper.
In a small bowl combine flour, baking soda, cinnamon, salt, and nutmeg; mix well
In a large bowl, beat the softened butter with the granulated sugar and brown sugar on medium speed of an electric mixer until light and fluffy.
Add eggs and vanilla extract; beat well. Add flour mixture, and mix well.
Add old-fashioned oats and raisins and stir to combine well.
Drop dough by rounded tablespoonfuls onto parchment/silicone mat-lined cookie sheets about 2 inches apart.
Bake for 8 to 10 minutes or until light golden brown. Cool for 1 minute on cookie sheets; remove to wire rack. Cool completely.
These only lasted one day at my house. So you might want to double this great recipe if you expect to eat any yourself.
You can but old-fashioned rolled oats give a thicker and chewy texture in this oatmeal raisin cookie recipe.
This cookie dough does not require chilling. So bake away!
Store in an air-tight container or resealable bag at room temperature for up to 2 weeks.
You can freeze the baked cookies stored properly for up to 3 months.
Portion out the dough onto a parchment-lined baking sheet and freeze for about 30 minutes, until hard. Then place in a freezer-safe bag or container and freeze for up to 3 months. Bake straight from the freezer, and add 2-3 more minutes of cooking time.
Thick, Soft, Chewy Oatmeal Raisin Cookies Recipe
- 1/2 cup butter, softened plus 6 tablespoons butter
- 3/4 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (I use fresh ground)
- 1/2 teaspoon salt
- 3 cups Oats, old-fashioned, uncooked
- 1/2 cup raisins
- Preheat oven to 350°F.
- In a small bowl combine flour, baking soda, cinnamon, nutmeg and salt; mix well
- In a large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
- Add eggs and vanilla; beat well.
- Add flour mixture, mix well.
- Add oats and raisins; mix well.
- Drop dough by rounded tablespoonfuls onto parchment/silicone mat lined cookie sheets about 2 inches apart.
- Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered. (Note baking time will depend on the size of your cookie. Bake until golden brown.)
Adapted from isavea2z