oatmeal raisin cookies

The Best Oatmeal Raisin Cookies Recipe: Soft and chewy on the outside, crispy around the edges, packed with raisins and spice!

The Best Oatmeal Raisin Cookies

all-purpose flour

baking powder

salt

apple pie spice

unsalted butter, softened ((3 sticks))

sugar

brown sugar

eggs

vanilla extract

old fashioned oats

raisins

Preheat the oven to 375 degrees F. Line several baking sheets with parchment paper. In a medium bowl, combine the flour, baking powder, salt, and apple pie spice.

In another bowl, with an electric mixer, cream the butter and both sugars on high until light and fluffy, about 3-4 minutes. Scrape the bowl with a spatula, then beat in the vanilla and eggs. Turn the mixer on low and slowly add in the flour mixture. Scrape the bowl again then turn the mixer on low and mix in the oats and raisins.

Using a 1 1/2 tablespoon cookie scoop, scoop the dough into equal portions and spread the balls out two inches apart on the prepared cookie sheets.&nbsp;

Bake for 12-14 minutes, until slightly golden around the edges. Cool for 5 minutes on the baking sheets before moving.

https://content.jwplatform.com/videos/PPJLT92b.mp4

The Best Oatmeal Raisin Cookies we’ve ever made! Soft, chewy, packed with raisins… You’ve got to try them.

Soft and chewy with that trademark homemade flavor, these are the best soft and chewy oatmeal raisin cookies. Your family will love these easy oatmeal raisin cookies!

Soft And Chewy Oatmeal Raisin Cookies

(200 grams) packed light or dark brown sugar

(50 grams) granulated sugar

eggs*

Tablespoon pure vanilla extract (yes, Tablespoon!)

Tablespoon molasses

baking soda

cinnamon

(240 grams) old-fashioned whole rolled oats*

(140 grams) raisins*

(64 grams) chopped toasted walnuts

Soft and Chewy Oatmeal Raisin Cookies

Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.

In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you&#8217;re afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to &#8220;set&#8221; on the baking sheet during this time.

I hate molasses and did not use it, even though it asked for a minute amount.  Best oatmeal cookies we've ever tasted!!

Great directions, came out awesome....thanks

Everybody who has one of these absolutely loves them!!

I am a raisin hater, like in your first paragraph, my whole family are raisin lovers. I have to say I made these and they smelt and looked so good that I ate 2.  When my husband got home from working tried one, pickiest family member ever, he said nothing at all. The last bite I got the nod. Which is the equivalent of him squealing and jumping for joy. Excellent recipe thank you so much. No more store bought for us!

Been making this recipe for like 6 times now lol my hubby loves it! Thank you for this excellent recipe❤

Let me start by saying I hate it when people make all kinds of changes to a recipe, then go on to rate the original.  But, we are not molasses people.  Instead I used dark chocolate chips and slivered almonds instead of walnuts because it’s what I had on hand.  My husband is all about oatmeal cookies and I have tried many, many recipes for them.  He also likes them more crispy than soft (not me though) so I didn’t soak the raisins.  I cooked them  five minutes longer for a more crispy cookie for him.  This recipe is the BEST I’ve found, so much so that this will be my go to from now on.  My husband agrees with me on this.  Thank you Sally, it’s been a long oatmeal cookie recipe quest and now I can relax in the knowledge that I have a really great recipe that will be consistently delicious!

I hate these cookies !! They are soooooo yummy. I think I've gained 10 pounds eating these this month. Chewy, the sweetness of the raisin, the hint of cinnamon. So good with a glass of milk. I'm turning into "The Santa Claus" !

Amazing cookies!  Cut back on the vanilla (to 1 tsp) as I’m not a big fan of that flavour.  Noticed my husband was going through the kitchen much more frequently than usual - cookies disappeared from the cooling rack with each visit.   Great directions, easy to follow.
Thank you.

Hi Sally! I just absolutely love these cookies, they are a family favorite. To mix it up this year, I thought about swapping 1 cup of raisins for 1/3 cup of raisins, 1/3 cup dried cranberries, and 1/3 cup of dried apricots. Do you think that would be okay? I want to make an oatmeal and dried fruit cookie. 

Thank you!

These Soft and Chewy Oatmeal Raisin Cookies are super soft, thick, and loaded with oats and raisins. These cookies are easy to make and so delicious!

(125 grams) all-purpose flour (spooned & leveled)

(115 grams) unsalted butter, softened to room temperature

(100 grams) brown sugar

(150 grams) old-fashioned rolled oats

(150 grams) raisins

In a large bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes until well combined. Add the egg and vanilla extract and mix until fully combined.

Slowly mix in the flour mixture and continue mixing until just combined, then mix in the oats and raisins until fully combined, making sure to scrape down the sides of the bowl as needed.

Cover the cookie dough tightly with plastic wrap and refrigerate for 30 minutes.

Meanwhile, preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.

Once the dough is chilled, remove it from the refrigerator. Using a 1.5-2 tablespoon cookie scoop, scoop 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 each ball of cookie dough slightly (make sure not to flatten them completely, just slightly). Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake.

Bake in separate batches at 350°F for 10-12 minutes or until the edges of the cookies are lightly golden brown and the top is set. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling.

<p>These cookies are crispy at the edges and thick and chewy in the centers. They're loaded with old fashioned oats and raisins, making a hearty and rustic cookie. They don't spread much during baking, so flatten them a bit before popping them into the oven.</p>

Thick, Chewy Oatmeal Raisin Cookies

all purpose flour

tsp table salt

tsp baking powder

tsp nutmeg

TB unsalted butter, softened

light brown sugar, packed

granluated sugar

old fashioned rolled oats

Optional Simple Icing:

milk

Preheat oven to 350F with rack on lower middle position. Line baking sheets with parchment and set aside.

In a bowl, whisk flour, salt, baking powder, cinnamon, and nutmeg to fully incorporate.

In the bowl of a stand mixer fitted with paddle attachment set to medium speed, beat together the butter and both sugars until light and fluffy, 2-3 minutes. Add eggs one at a time and mix until combined. Reduce speed to low and add dry ingredients, beating just until combined &#8211; don&#8217;t over mix. Gently mix in the oats and chocolate just until combined.

Roll dough into 2 TB sized balls and place 2 inches apart on lined baking sheets. Gently flatten each ball into a disk shape. Bake 13-15 minutes or just until edges are golden. Cookies will seem a bit under, but they will set upon cooling.

Optional Simple Icing

Combine powdered sugar with 2 TB milk, adding a bit more milk as needed for a thick drizzle consistency. Either drizzle onto cooled cookies with a fork, or use a rubber spatula to transfer icing to a Ziploc baggie with a tiny hole snipped out of one corner. Pipe onto cookies as desired.

Oatmeal cookies are my hubby's favorite, so I will definitely be making these chewy cookies for him!

These look like oatmeal cookie perfection! Can't wait to make them!

Chewy cookies are the best! The caramel and apple ones also look divine!

They do look like bakery cookies, so big and chewy. I need to try my hands on this recipe asap, as I can't get enough eitherr #gimmesugartoo Don't understand how some has zero sweet tooth!

I love oatmeal raisin cookies and these ones look delectable! The icing is such a nice touch, too.

Oatmeal raisin cookies are one of my all-time favorites and this recipe looks absolutely delicious! I can't wait to enjoy a stack of these with a glass of milk!

My husband was asking for oatmeal raisin cookies last night, I'll have to try this recipe tonight as a fun treat for the family. Thank you.

Kids are at home now and they love oat cookies so will be making this to snack on. Thank you so much for sharing this recipe these look absolutely amazing.

Recipe video above. If you love your oatmeal cookies soft and chewy, this is THE Oatmeal Raisin Cookie recipe for you! Crispy on the edges, buttery with the faintest waft of cinnamon and studded with plump juicy raisins, these keep really well and smell heavenly when they&#039;re in the oven.This is a Cook&#039;s Illustrated recipe and they found the key to achieving this are: a) the size (these are larger than usual) and b) using baking powder, not baking soda.

Oatmeal Raisin Cookie (Soft &amp; Chewy)

raisins ((Note 1))

flour (all purpose / plain)

tsp salt

cinnamon powder

/ 8 oz (2 sticks) unsalted butter

brown sugar ((packed))

white sugar ((granulated. Superfine/caster also ok))

eggs (, at room temperature (Note 3))

rolled oats ((Note 4))

Preheat oven to 180°C/350°F (160°C fan). Adjust oven racks to middle and low position, ensuring you have 4&quot;/10cm between each rack. Line 2 trays with parchment/baking paper.

Optional: Soak raisins in boiled water for 10 minutes. Drain then pat dry. (This makes them plumper).

Sift dry ingredients: Sift flour, salt, baking powder and cinnamon into a bowl.

Cream butter and sugar: Using a stand mixer or electric mixer, beat butter until creamy. Then beat in sugar until fluffy - about 2 - 3 minutes.

Add eggs: Beat in eggs one at a time until incorporated.

Mix in flour: Use a wooden spoon to stir the flour mixture in.

Stir in oats and raisins: Stir in oats and raisins - this requires a bit of effort as the dough gets firm!

Roll and flatten balls: Form 4cm / 1.6&quot; balls (~18) and place onto baking trays 4&quot;/10cm apart. I use an ice cream scoop. Then press down to slighty flatten into a thick disc shape.

Bake for 11 minutes. Then swap the trays between the shelves AND turn the trays around. Bake for a further 11 - 14 minutes, or until cookies are golden on the edges and LIGHT golden on the surface.

Cool on the trays for 5 minutes before transferring to cooling rack. Cool for 30 minutes before serving.

These soft and chewy Oatmeal Raisin Cookies are loaded with oats, plump raisins, and cinnamon. They stay soft in the middle with golden brown slightly crunchy edges. These small batch cookies are easy to make, so delicious, and ready in just 30 minutes!

Soft Batch Oatmeal Raisin Cookies

unsalted butter (room temperature, do NOT melt)

dark brown sugar (packed)

nutmeg

cardamom

old fashioned rolled oats (not instant)

Pre-heat the oven to 350 degrees F.

Line a baking sheet with parchment paper.

In the bowl of a stand mixer, use...

In the bowl of a stand mixer, use the paddle attachment and mix the room temperature butter until creamy. Do NOT melt the butter first.

Add the brown sugar and granulated sugar and...

Add the brown sugar and granulated sugar and mix until fluffy, about 2 minutes.

Mix in the egg yolk until fully incorporated.

Then, mix in the vanilla extract.

In a separate bowl, whisk together the flour,...

In a separate bowl, whisk together the flour, salt, baking soda, cinnamon, nutmeg and cardamom.

Set the mixer on low speed, and slowly...

Set the mixer on low speed, and slowly add the flour mixture into the butter mixture.

Stir in the oats and raisins just until...

Stir in the oats and raisins just until mixed in.

Scoop out the dough using a cookie scoop...

Scoop out the dough using a cookie scoop and place them onto the prepared cookie sheet, leaving at least 2 inches between each cookie.

Bake about 12 - 15 minutes until cookie...

Bake about 12 - 15 minutes until cookie edges turn golden brown.

Cool on the baking sheet about 2 minutes,...

Cool on the baking sheet about 2 minutes, and then cool completely on a wire rack.

Store the cookies in an airtight container at...

Store the cookies in an airtight container at room temperature.

https://mediavine-res.cloudinary.com/video/upload/hm8kzpfovj1txew3fqxo.mp4

Soft Oatmeal Raisin Cookies

The BEST Oatmeal Raisin Cookies are a staple in any cookie jar. Soft and chewy in the middle with a crisp edge, these cookies are the perfect treat!

The BEST Oatmeal Raisin Cookies

butter (softened)

flour

Preheat oven to 350 degrees and line baking sheets with silicone baking mats or parchment paper. Set aside.

In a medium bowl, using an electric mixer, cream together the butter, sugars, eggs, and vanilla. Scrape down the sides of the bowl.

Add in the oats, flour, baking soda, salt, cinnamon, and raisins and stir until just combined and raisins are evenly distributed.

Use a medium cookie scoop to place 8 dough balls onto the prepared cookie sheets.

Bake for 8 minutes. After 8 minutes, check to make sure edges are slightly brown and centers are set. If not, bake an additional 1-3 minutes.

Remove from oven and let cool on baking sheet for 5 minutes before transferring to a rack to cool completely.

Enjoy!

Made with cinnamon and maple syrup, these oatmeal raisin cookies are packed with flavor! Can be made with einkorn or any wheat flour.

Einkorn Oatmeal Raisin Cookies

butter (room temp)

white sugar

maple syrup

tbsp vanilla extract

tsp baking soda

oatmeal

In the bowl of an electric mixer (or by hand), cream butter and white sugar until light and fluffy. Add maple syrup and vanilla extract, mix until well combined.

Add eggs and mix until well combined and fluffy.

Add flour, baking soda, cinnamon, and salt to butter mix and combine well.

Add oatmeal and raisins, and mix until well combined.

Pre-heat oven to 350°

Scoop 1 tbsp balls on to baking sheet and bake for 12 minutes.

The best oatmeal raisin cookies are homemade from scratch.

Grandma's Old Fashioned Oatmeal Cookies

white granulated sugar

water

shortening

oats

raisins (if desired)

Preheat oven to 350 degrees.

Sift flour, salt, baking powder, and soda together in bowl.

Add remaining ingredients except for oats and raisins. Beat until smooth.

Mix in oats and raisins and drop dough onto cookie sheets.

Bake at 350 degrees for 10 to 12 minutes.

Big, soft and chewy Oatmeal Raisin Cookies with melty chocolate morsels. If you soak the raisins and don’t overbake, these will stay soft for days.

Oatmeal Raisin Cookies Recipe

fine sea salt

Tbsp unsalted butter (at room temperature)

brown sugar (packed)

egg (at room temperature)

chocolate chips

Prep: Preheat the oven to 350˚F with a rack in the center of the oven. Line 2 baking sheets with parchment paper and set aside. Set raisins in a bowl of warm water and soak for 15 minutes then drain well and pat dry with paper towels.

In a medium bowl, whisk together dry ingredients: flour, baking soda, baking powder,  cinnamon, and salt.

In a stand mixer fitted with the paddle attachment, cream together butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy (2 minutes). Beat in egg and vanilla, mixing to fully incorporate. With the mixer on, gradually beat in flour mixture, mixing until just combined.

Add oats, raisins, and chocolate and mix until just incorporated. The dough will be thick.

Divide into 16 (2-inch diameter) dough balls (use a 3-Tbsp or 2 oz cookie scoop for even portioned cookies). Flatten each ball slightly with the back of a measuring cup.

Bake one baking sheet at a time for 12-14 minutes or until edges are slightly golden then remove from the oven right away. Do not over-bake. Cool in the pan for 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days.

You'd never guess that these thick, soft and chewy coconut oil oatmeal raisin cookies are butter-free! Sweetened coconut and extra plump raisins MAKE these cookies!

Coconut Oil Oatmeal Raisin Cookies Recipe

½ c. melted refined or unrefined coconut oil

c. old-fashioned whole rolled oats (not instant or quick cook)

c. all-purpose flour

coconut flakes

In a large mixing bowl or the bowl of a stand mixer, combine the melted coconut oil, brown sugar, granulated sugar and vanilla extract, beat until smooth. Add the egg and mix until combined.

In a small mixing bowl whisk together the oats, flour, baking soda, salt and cinnamon. Gradually add the dry ingredients to the wet ingredients mixing just until combined. Fold in the raisins and coconut.

Cover bowl with plastic wrap and and refrigerate for 1 hour.

Preheat oven to 350, line baking sheets with parchment paper or baking mats. Place 12 cookies on a sheet. Place in the oven and bake for 10-11 minutes, being careful not to over bake! The cookies will look soft and slightly under baked, but they should be firm on the edges and lightly brown on top. Remove from the oven and allow to cool on the pans for 2-3 minutes before transferring to a wire rack to cool completely.

These soft, chewy oatmeal cookies with plump raisins are the best oatmeal cookie recipe on the planet!

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