Perfectly Soft and Chewy Oatmeal Raisin Cookies

Oatmeal raisin cookies are a timeless classic, loved for their chewy texture and the delightful combination of oats and plump raisins. This recipe ensures the perfect ratio of oats to raisins, delivering a cookie that’s soft, chewy, and irresistibly delicious. Whether you bake them fresh or freeze the dough for later, these cookies are sure to become a household favorite.

Ingredients

What You Will Need

1 cup raisins: Adds sweetness and chewiness to the cookies.
1 ½ cups all-purpose flour: Provides the structure for the cookies.

1 teaspoon baking soda: Helps the cookies rise and become light.
1 ½ teaspoons ground cinnamon: Adds warmth and depth of flavor.
½ teaspoon salt: Balances the sweetness and enhances the flavors.

¾ cup butter, softened: Creates a rich, tender texture.
⅔ cup granulated sugar: Adds sweetness and helps with the cookie’s texture.
⅔ cup light brown sugar: Adds a molasses flavor and chewiness.

2 large eggs, room temperature: Binds the ingredients and adds moisture.
1 ½ teaspoons vanilla extract: Enhances the overall flavor.
3 cups rolled oats: Provides the classic texture and heartiness.

Instructions

Preparing the Raisins and Dry Ingredients

Plump the Raisins: In a small bowl, combine the raisins with enough hot water to cover them. Let them soak for about 15 minutes. Drain and dry them well with paper towels to remove excess moisture.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ground cinnamon, and salt.

Making the Cookie Dough

Cream the Butter and Sugars: Using an electric mixer or a stand mixer with a paddle attachment, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add Eggs and Vanilla: Beat in the eggs and vanilla extract until fully combined, scraping down the sides of the bowl as needed.
Combine Wet and Dry Ingredients: Turn the mixer to low (or stir) and gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add Oats and Raisins: Stir in the rolled oats and the plumped raisins until evenly distributed throughout the dough.

Baking the Cookies

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
Form Cookie Dough Balls: Using a 1 ½ tablespoon scoop, roll the cookie dough into balls and place them on the prepared baking sheet, leaving about 2 inches of space between each dough ball.
Bake: Bake the cookies for 10-12 minutes or until they are lightly browned around the edges.
Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to wire racks to cool completely.

Tips for the Best Oatmeal Raisin Cookies

Room Temperature Ingredients: Remove the butter and eggs from the fridge about 40 minutes in advance to allow the butter to soften and the eggs to come to room temperature. This helps ensure even mixing.
Plump the Raisins: For juicy, plump raisins, soak them in hot water for 15 minutes before adding them to the dough. Drain and dry them well to prevent excess moisture.
Use Real Vanilla Extract: Opt for real vanilla extract over imitation for the best flavor.
Proper Baking Sheets: Use parchment paper or silicone baking mats on your baking sheets. They help the cookies bake evenly, brown better, and lift off the cookie sheet without breaking.
Old-Fashioned Oats: Use old-fashioned rolled oats instead of quick oats for a chewier texture.
Spacing: Leave a couple of inches between each cookie dough ball on the baking sheet so the heat can circulate evenly, preventing the cookies from merging together.
Preheat and Center: Always preheat your oven and bake the cookies in the center for even baking.
One Sheet at a Time: For the best results, bake one sheet of cookies at a time. If using multiple sheets, let each sheet cool before adding more dough balls. A warm sheet can cause the cookies to spread too quickly.
Test Run: Bake a few cookies as a test batch. If they spread too much, refrigerate the dough for 1-2 hours and test again. If they don’t spread enough, gently press the dough balls down with the palm of your hand before baking.

Frequently Asked Questions (FAQs)

Can I freeze the cookie dough?

Yes, you can freeze the cookie dough balls. Place them on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to an airtight container or freezer bag. When ready to bake, you can bake them directly from the freezer, adding an extra minute or two to the baking time.

How long can I store the baked cookies?

Baked cookies can be stored in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a single layer on a baking sheet, then transfer them to a freezer-safe container or bag for up to 3 months.

Why did my cookies spread too much?

Cookies may spread too much if the dough is too warm. Try refrigerating the dough for 1-2 hours before baking. Also, make sure to use the correct amount of flour and don’t overmix the dough.

Can I use quick oats instead of rolled oats?

While you can use quick oats, they will result in a different texture. Old-fashioned rolled oats are preferred for a chewier cookie.

How do I prevent the cookies from becoming hard?

To keep the cookies soft, don’t overbake them. They should be lightly browned around the edges but still soft in the center when you take them out of the oven. They will continue to set as they cool.

What can I add to the cookie dough for variety?

You can add chopped nuts, such as walnuts or pecans, or even chocolate chips for a different twist on the classic oatmeal raisin cookie. Just be sure to fold them in gently at the end.

Conclusion

These oatmeal raisin cookies are the perfect combination of soft and chewy, with a delightful balance of oats and plump raisins. By following these detailed instructions and tips, you can bake a batch of cookies that will satisfy your sweet tooth and impress your family and friends. Enjoy them fresh out of the oven, or freeze the dough for a convenient treat anytime. Happy baking!