raisin cookies

These soft chewy oatmeal raisin cookies are the epitome of everything great about the sweet little treats that used to come out of grandma’s kitchen.

Oatmeal Raisin Cookies

all-purpose flour

baking soda

salt

cinnamon

nutmeg

butter, (softened)

sugar

brown sugar, (firmly packed)

eggs, (at room temperature)

vanilla extract

old fashioned oatmeal

raisins

Dry ingredients. In a medium mixing bowl, whisk together flour (2 cups), baking soda (1 teaspoon), salt (1 teaspoon), cinnamon (1 1/2 teaspoons), and nutmeg (1/8 teaspoon); set aside.

Wet ingredients + combine. In a large mixing bowl, using a handheld electric mixer, cream together butter (1 cup), and both sugars (1 cup granulated sugar + 1 cup brown sugar). Beat for 3-4 minutes or until the mixture comes together and is creamy. Stir in the vanilla (1 tablespoon). Add eggs (2) one at a time, beating after each addition, just until the yolk disappears. Turn the mixer to low, and gradually add the flour mixture to the butter mixture. Mix in oatmeal (3 cups) and raisins (1 cup).

Shape + chill. Scoop dough out with a medium cookie scoop (about 2 1/2 tablespoons). Place cookies on parchment-lined cookie sheets (I used 4), 2 inches apart. Refrigerate baking sheets overnight.

Bake. Preheat oven to 375 degrees. Bake in the preheated oven for 10 minutes, or until the edges of the cookies are turning golden brown.

These Persian raisin cookies are ready in 30 minutes and are perfect for any day of the year. They&#39;re buttery and crispy around the edges, and so soft on the inside!

Persian Raisin Cookies (Shirini Keshmeshi)

Unsalted Butter (room temperature)

Sugar

Eggs (room temperature)

tsp Vanilla Extract

Flour

Raisins (Thompson, sultanas

Preheat the oven to 375°F. Line two baking sheets with parchment paper. 

In a bowl, mix butter and sugar until creamy and light.&nbsp;

Add in the eggs one by one. Mix well after each addition. Add in the vanilla and stir well. 

Mix in flour and stir using a wooden spoon until it is all incorporated and you have a smooth dough. Mix in the raisins, make sure it&#39;s well incorporated. 

Scoop the cookie dough into the baking sheet, leave 2-inch space between them. 

Bake in the oven for 12 minutes until the edges are golden brown.&nbsp;

Cool on the baking sheet for 5 minutes, then transfer to a cooling rack.&nbsp;

Deliciously chewy oatmeal raisin pecan cookies baked to perfection. These classic cookies are packed with hearty oats, sweet raisins, and crunchy pecans, balanced by warm cinnamon and vanilla flavors. Perfect for a comforting snack or dessert.

Oatmeal Raisin Pecan Cookies Recipe

(180 grams) all-purpose flour

baking powder

(267 grams) old fashioned oats

(226 grams) unsalted butter,

(198 grams) granulated sugar

(213 grams) light brown sugar, packed

eggs,

(255 grams) raisins, packed

(171 grams) pecans, chopped

Preheat Oven and Prepare Baking Sheets

Preheat your oven to 350°F (175°C) and position the rack in the middle. Line two to three baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.

Cream Butter

In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the room temperature unsalted butter on medium-high speed until smooth and creamy.

Add Sugars

Gradually add both the granulated sugar and light brown sugar to the butter. Beat on medium-high until the mixture is creamy and fluffy, about 2 minutes.

Incorporate Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Then add the vanilla extract and beat on high speed for 1 minute, scraping down the sides of the bowl as needed to fully incorporate all ingredients.

Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon until evenly mixed. Slowly add this dry mixture to the butter mixture on low speed, mixing just until combined.

Add Oats, Raisins, and Pecans

Continue mixing on low speed while adding the oats, raisins, and chopped pecans. Mix until just combined to avoid overworking the dough. If using a hand mixer, fold these ingredients in gently with a spoon or spatula.

Chill Dough

Cover the cookie dough and refrigerate for 45 minutes. This step helps the dough firm up, making it easier to handle and improves texture when baked.

Scoop and Bake

Using a medium (#40) cookie scoop or spoon, drop about 2 tablespoons (37g) of dough onto the prepared baking sheets, spacing cookies approximately 3 inches apart to allow for spreading.

Bake and Cool

Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies turn lightly golden brown. Remove from the oven and let the cookies cool on the baking sheets for 5-7 minutes before transferring them to a wire rack to cool completely.

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Oatmeal Raisin Cookies

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Top 3 raisin cookies recipes from across the web

The most viewed raisin cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Oatmeal Raisin Cookies

Persian Raisin Cookies (Shirini Kes...

Oatmeal Raisin Pecan Cookies Recipe

The most viewed raisin cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine