Can I use quick oats?

You can use either old fashioned or quick oats in this recipe. Old fashioned oats will make a slightly more chewy cookie.

Do I need to soak the raisins?

Some oatmeal cookie recipes soak the raisins before adding them to the batter, this is a matter of personal preference. The raisins are slightly more moist in the cookie if soaked ahead of time. If you would like to soak the raisins simply put them in a bowl of warm water for 10 minutes, then thoroughly drain and blot dry before adding to the batter.

Can I make the dough ahead of time?

Make the cookie dough up to 2 days before baking. Keep dough covered in the fridge until ready to bake. Let sit at room temperature for 20 minutes before forming the cookies.

Soft and Chewy Oatmeal Raisin Cookies

Name: Oatmeal Raisin Cookies
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: 30
Cuisine: American
Ingredients: 1 cup dark brown sugar; 2.5 teaspoons vanilla extract; 1 cup sugar; 1 cup unsalted butter, softened to room temperature; 2 eggs; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1 teaspoon salt; 3 cups old fashioned oats; 1.5 cups raisins

Description

Soft and Chewy Oatmeal Raisin Cookies are easier than you think! In less than 30 minute you can have old fashioned oatmeal raisin cookies ready to enjoy!

Ingredients

Units Scale

1 cup dark brown sugar
2.5 teaspoons vanilla extract
1 cup sugar
1 cup unsalted butter, softened to room temperature
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
3 cups old fashioned oats
1.5 cups raisins

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Instructions

Preheat oven to 350 degrees Fahrenheit. Spray a baking sheet with nonstick spray, parchment paper, or line with a silicone mat.
In a medium bowl, combine brown sugar, vanilla, sugar, butter, and eggs. Mix on low speed until blended then beat on high until breamed together and light and fluffy.
In a separate bowl, combine flour, baking soda, baking powder, cinnamon, and salt. Stir to mix.
Add the dry mixture into the creamed mixture and stir until just blended. (Over-mixing will cause cookies to be tough instead of soft.)
Fold in oats and raisins.
Scoop dough with a 2 tablespoon cookie scoop or roll into 2 tablespoon balls and place on prepared cookie sheet at least 2 inches apart.
Bake 11-13 minutes or until golden brown. Allow cookies to sit on the baking sheet 2 minutes before removing to a cooling rack.

Equipment

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Notes

Do not over-mix dough when adding dry ingredients to wet to ensure cookies end up soft rather than tough.

You can freeze this recipe before or after baking. To freeze the dough, form the cookies with a 2 tablespoon cookie scoop and roll into balls. Place on a plate or baking sheet and freeze for 2 hours, then transfer to a freezer bag. Bake from frozen by extending the baking time 2-3 minutes.
To freeze after baking simply place cookie in a freezer bag and freeze for up to 3 months. Thaw at room temperature.

Prep Time: 10 minutes
Cook Time: 13 minutes
Category: dessert
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 202
Sugar: 18 g
Sodium: 126.5 mg
Fat: 6.6 g
Carbohydrates: 32.6 g
Protein: 2.8 g
Cholesterol: 28.7 mg