Christie C. Welcome to the "Twelve Days of Cookies" Special. For the first twelve days in December, a new cookie recipe will be featured to help fill your cookie tins this season. On the Fifth Day of Cookies, my true love sent to me: Five Oatmeal Raisin Cookies.
Even though Homemade Chocolate Chip Cookies are heavenly and a classic American favorite, Oatmeal Raisin Cookies are my family’s official favorite cookie. My mom made batches of these over the years when I was a child, and they were always accompanied with a nice glass of milk.
She taught me how to make them when I was in middle school. Then, I started baking them for the family, at high school bake sales, then eventually for my friends in college. They were always a hit.
Why You’ll Love This Recipe
- Easy to make
- 11 wholesome ingredients
- Delicious brown sugar flavor
- Super soft and gooey
How To Get Soft and Delicious Oatmeal Raisin Cookies
High-Quality Ingredients: Use fresh and high-quality ingredients for the best flavor. This includes quality butter, fresh oats, plump raisins, and good-quality vanilla extract. I love to use Kerrygold butter or local Amish butter, which contain more butterfat and the cows are grass fed. On those rare days when have some on hand, I will use Homemade Butter.
Proper Oat Selection: Choose old-fashioned oats for a chewier texture. Quick oats can sometimes result in a softer texture, while steel-cut oats may be too coarse. Think of old-fashioned oats as the “Goldilocks” of oats.
Butter and Sugar Ratio: Our recipe contains more brown sugar than white sugar for a caramel-like flavor and chewy texture.
Ensure the Eggs are at Room Temperature: This helps them incorporate better into the dough, contributing to a more uniform texture.
Flour Measurement: Measure the flour accurately. Too much flour can make the cookies dry and cakey. Use a spoon to fill your measuring cup and level it off, or weigh the ingredients. Weighing by grams is much more accurate.
Chill the Dough: Although this dough does not need to be chilled, you may consider chilling the dough for at least 30 minutes before baking. This can help prevent the cookies from spreading too much during baking, resulting in a thicker and chewier texture.
Raisin Plumping: If your raisins are a bit dry, you can plump them by soaking them in warm water or orange juice for about 15-20 minutes before adding them to the dough. This helps them become juicier and more flavorful.
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Special Tools and Equipment
Silicone Spatula
2 Large Mixing Bowls
Stand Mixer
2 Cookie Sheets
Ingredients
- 2 sticks 8 oz unsalted butter (room temperature)
- 1 cup firmly packed brown sugar
- 1/2 cup cane sugar
- 2 free-range eggs
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp sea salt
- 3 cups old fashioned oats
- 1 cup raisins
Instructions
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Preheat oven to 350° F.
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In a large bowl, beat butter and sugars until creamy.
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Add eggs and vanilla and beat well.
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Combine flour, baking soda, cinnamon, and salt and mix. Add combined dry ingredients to wet mixture and mix well.
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Add oats and raisins and mix well.
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In tablespoon size dollops, drop the dough onto ungreased cookie sheets lined with parchment paper. Each cookie should be approximately 3 inches apart.
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Bake for 10 to 12 minutes or until edges are light brown. Do not over bake. Let the cookies cool for one minute before transferring them to a wire rack or plate to cool completely.
