Soft n’ Chewy Oatmeal Raisin Cookies
Don’t get me wrong, I love a good chocolate chip cookie or snickerdoodle, but there’s just something about these soft n’ chewy oatmeal raisin cookies that makes them downright irresistible! You won’t be able to eat just one!
Trust me- I didn’t 🙂 But enough about how crazy addictive these are… let’s talk about the recipe itself. It’s mostly brown sugar based which means these cookies are extra soft and chewy. Plus I used both old fashioned and quick oats to get the perfect texture. When it came to the spices, I opted for a combo of cinnamon and nutmeg… mainly because I think nutmeg is key to getting that classic flavor.
I also learned a little trick to getting really tender oatmeal raising cookies. Re-hydrate your raisins (they’re little leeches). I don’t care if you just bought them yesterday, they need additional moisture. You can do this by tossing them in a bowl along with some water and heating them in the microwave for 30 seconds. Let them sit (covered) until you need them, then just drain away the excess water. Yes you’ll think my dough is way too soft. Don’t worry. It’ll all work out in the end, I promise. Something magical happens as the dough chills and the cookies bake. The end result is a thick soft n’ chewy cookie. Not a dry crumb to be found.
If you prefer your cookies to be a little more firm (which we do), I’d suggest baking them for 12 minutes vs. 10. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack, that way they have a little time to firm up. Enjoy one of these while warm along with a big glass of milk.
I think you’re going to fall in love with these cookies- I know our family has. Happy baking!!!
- ½ c. (1 stick) unsalted butter, room temperature
- 2 tbsp. granulated sugar
- ½ c. brown sugar
- 1 tsp. vanilla extract
- 1 egg
- ¾ c.+ 2 tbsp. all-purpose flour
- 1¼ c. old fashioned oats
- ¼ c. quick rolled oats
- ½ tsp. baking soda
- ½ tsp. cinnamon
- ⅛ tsp. nutmeg
- ¼ tsp. salt
- ½ c. raisins
- ¼ c. chopped nuts (optional)
- In a small microwave-safe bowl add the raisins along with ¼ c. of water. Cover with plastic wrap and microwave for 30 seconds then allow to sit covered until needed.
- In the bowl of a stand mixer, beat together butter, sugars and vanilla extract for 2-3 minutes. Add the egg then mix until combined.
- In a medium size mixing bowl, combine flour, oats, baking soda, cinnamon, nutmeg, and salt. Whisk to combine. With mixing speed on low, gradually add dry ingredients, mixing until no flour pockets remain. Remove bowl from stand and fold in raisins (drain any excess moisture from the bowl before adding them). Cover the bowl and place in the dough in the refrigerator to chill for 1 hour before baking.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or baking mats, set aside.
- Using a standard size cookie scoop, place balls of chilled dough onto the prepared cookie sheets. Place in the oven and bake for 10-12 minutes, or until the edges of the cookies begin to turn golden brown in color. The centers should look slightly underbaked, they will firm up once cooled. Remove from oven and allow cookies to cool on sheets for 3-4 minutes before transferring to a wire rack to cool completely.
Recipe source: adapted from Sally's Baking Addiction