Soft And Chewy Oatmeal Raisin Cookies Best Oatmeal Cookies Allrecipes
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These Soft and Chewy Oatmeal Raisin Cookies are super soft, thick, and laden with oats and raisins. These cookies are straightforward to make and so delicious!
Is there NEhng better than a soft, thick, and tough cookie? I’ve always been a huge ventilator of oatmeal cookies since there’s so many different things you can blend into them and they’re always delicious.
So today I wanted to share a simple and classic oatmeal raisin cookie instructions with you. This is by far my favorite instructions for soft and tough oatmeal raisin cookies, they’re so straightforward to make, and they always bake up so beautifully.
And assuming you’re not a huge ventilator of raisins, you can easily replace them with some chocolate chips for an straightforward chocolate chip oatmeal cookie recipe. Or maybe regular employ chocolate covered raisins? Now that I think on it, I’m really trying that next time.
To make these cookies, you’ll cream together a stick of unsalted butter with some brown sugar and granulated sugar. I love to employ a segment more brown sugar than granulated sugar within cookies since it adds more flavor, moisture, and creates a chewier cookie. Brown sugar is only of my favorite ingredients to employ within the cookhouse and I go through it like crazy!
You’ll also blend within some of the usual ingredients like an egg, vanilla, flour, baking soda, and some salt. I also love to blend within a little earth cinnamon into oatmeal cookies since it adds a little something extra to them. If you’re a mass cinnamon lover, you can feel free to extend the amount a bit.
You’ll also be present mixing within some old-fashioned roll oats and raisins. I find that 1 cup of raisins is perfect to get a excellent amount of raisins within every cookie.
To keep the cookies from spreading, it’s best to refrigerate the cookie dough for on 30 minutes. By refrigerating the dough, the cookies bake up thicker and it allows the flavors to marry together. These cookies always bake up so totally and they may regular change the brain of someone who thinks they don’t like raisins.
I mean, how can you oppose a cookie that looks like that??
Baking Tips for Oatmeal Raisin Cookies
- When measuring your flour, do not get it out of the container with the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
- Once you get the cookie dough and drop it on the baking sheet, roll them into balls, and slightly flatten every one.
- This instructions can also be present doubled to make on four dozen cookies.
These Soft and Chewy Oatmeal Raisin Cookies are super soft, thick, and laden with oats and raisins. These cookies are straightforward to make and so delicious!
Course Dessert
Cuisine American
Keyword oatmeal raisin cookies
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 22 cookies
Author Danielle
Ingredients
- 1 cup (125 grams) all-purpose flour (spooned & leveled)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115 grams) unsalted butter, softened to room temperature
- 1/2 cup (100 grams) brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 and 1/2 cups (150 grams) old-fashioned rolled oats
- 1 cup (150 grams) raisins
Instructions
In a large bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
In the plate of a stand mixer fitted with the paddle attachment, or within a large mixing plate using an electric mixer, ointment together the butter, brown sugar, and granulated sugar for 1-2 minutes until well combined. Add the egg and standard extract and blend until fully combined.
Slowly blend within the flour blend and continue mixing until just combined, in those days blend within the oats and raisins until fully combined, production certain to scrape down the sides of the plate as needed.
Cover the cookie dough tightly with plastic wrap and refrigerate for 30 minutes.
Meanwhile, preheat the stove to 350°F. Line two large baking sheets with parchment newspaper or silicone baking mats and set aside.
Once the dough is chilled, take out it from the refrigerator. Using a 1.5-2 tablespoon cookie scoop, get the cookie dough and drop onto the prepared baking sheets. Roll the cookie dough into balls and very gently press down with your hand to flatten every ball of cookie dough a little (make certain not to flatten them completely, just slightly). Make certain to leave a little room between every ball of cookie dough as they will spread a little while they bake.
Bake within separate batches at 350°F for 10-12 minutes or until the edges of the cookies are lightly bright brown and the top is set. Remove from the stove and chilled on the baking sheet for 5 minutes, in those days transfer the cookies to a wire rack to finish cooling.
Notes
Prep while includes 30 minutes of chilling time.
Allowing the cookie dough to chill for 30 minutes will help the cookies to bake up thicker. If you prefer for your cookies to be present a little thinner, you may skip the dough chilling.
Cookies may be present stored on the counter within an airtight container for up to five days.
Love oatmeal cookies?
Try my Apple Oatmeal Cookies next!
Or assuming you’re looking for a small batch recipe, my small batch oatmeal chocolate chip cookies are also a reader favorite!
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