Chewy Oatmeal Raisin Cookies
- PREP 15min
- COOK 15min
- TOTAL 30min
My family loves this oatmeal raisin cookie recipe, which guarantees cookies that are soft cookies in the middle and a little chewy on the outside. I use an electric hand mixer to make them, but you can make this cookie dough in a stand mixer with the paddle attachment.
You Will Need
1 cup (170g) raisins
3 cups (270g) old-fashioned rolled oats
3/4 cup (98g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
3/4 cup (170g) unsalted butter at room temperature
1 cup (200g) packed light brown sugar
1 large egg
1 ½ teaspoons vanilla extract
Directions
Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats.
Add the raisins to a small bowl and cover them with hot water. The hot water helps the raisins to become plump and juicy. Set the bowl aside for about 10 minutes.
Whisk the oats, flour, baking soda, salt, cinnamon, and nutmeg in a large bowl. Set aside.
In another bowl, beat the butter and sugar at medium speed with an electric hand mixer until creamy for about 2 minutes (or use a stand mixer fitted with the paddle attachment).
Add the egg and vanilla, then beat at medium-low speed until combined, for about 1 minute.
Add the oat mixture to the butter and sugar in thirds, mixing on low speed after each addition until incorporated.
Drain the raisins, then gently press down or squeeze them to remove any extra water. Use a spatula or spoon to fold them into the cookie batter.
Drop the cookie dough by two tablespoonfuls about 2 inches apart onto baking sheets. (You can also use a medium cookie scoop). Then, wet the tips of your fingers with water and gently press cookies down until they are about 1/2-inch thick. If some of the cookies have no raisins showing on top, steal a few from the bowl and add them to the tops of the cookies (they are prettier this way).
Bake the cookies for 10 to 15 minutes until the edges are light golden brown, and the center is still soft.
Cool the cookies on the baking sheet for 10 minutes, then move them to a cooling rack and cool completely.
Adam and Joanne's Tips
- Storing: Baked oatmeal raisin cookies can be stored in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.
- Make ahead: This cookie dough lasts up to 3 days in the refrigerator. I like to scoop it into cookie dough balls first, which makes baking them quick and easy! Chilled cookie dough makes the baked cookies even more chewy, thicker, and flavorful. You can also freeze the cookie dough. Scoop into balls, place onto a parchment paper-lined baking sheet, and freeze until hard. Transfer to an airtight container and freeze for up to 3 months. Bake from frozen (the cookies will take a little longer in the oven).
- Raisins: I love a combination of regular and golden raisins.
- Recipe inspired by Joy of Baking
- The nutrition facts provided below are estimates.