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OATMEAL RAISIN COOKIES

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Ultimate Soft and Chewy Oatmeal Raisin Cookies

Introduction

There’s nothing quite like the comforting aroma of homemade cookies filling your kitchen. Oatmeal Raisin Cookies are a classic American treat loved for their soft and chewy texture, combined with the wholesome goodness of oats and the natural sweetness of raisins. This recipe delivers perfectly balanced cookies with a delightful chewiness and a touch of spice. Whether you’re baking for a special occasion or just a sweet treat to enjoy with a cup of tea, these Oatmeal Raisin Cookies are sure to become a family favorite. Plus, you can bake a batch and freeze the cookie dough balls, so you can enjoy fresh cookies anytime you crave them.

Ingredients

  • 1 cup raisins
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon salt
  • ¾ cup butter, softened
  • ⅔ cup granulated sugar
  • ⅔ cup light brown sugar
  • 2 large eggs, room temperature
  • 1 ½ teaspoons vanilla extract
  • 3 cups rolled oats

Instructions

Prep the Raisins

  1. Preheat Oven and Prepare Baking Sheet
  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  1. Plump the Raisins
  • In a small bowl, combine the raisins with enough hot water to cover them. Let them soak for about 15 minutes to plump up. After soaking, drain the raisins and pat them dry with paper towels.

Mix the Ingredients

  1. Combine Dry Ingredients
  • In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Set aside.
  1. Cream the Butter and Sugars
  • Using an electric mixer or stand mixer fitted with a paddle attachment, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy.
  1. Add Eggs and Vanilla
  • Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next. Mix in the vanilla extract. Scrape down the sides of the bowl and the beater as needed to ensure everything is well combined.
  1. Combine Wet and Dry Ingredients
  • With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined.
  1. Stir in Oats and Raisins
  • Gently fold in the rolled oats and plumped raisins until evenly distributed throughout the dough.

Shape and Bake the Cookies

  1. Scoop and Shape Dough
  • Using a 1 ½ tablespoon cookie scoop or spoon, portion out dough balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
  1. Bake the Cookies
  • Bake for 10-12 minutes or until the edges are lightly browned. The centers may appear slightly underbaked, but they will firm up as they cool.
  1. Cool the Cookies
    • Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Tips for Perfect Oatmeal Raisin Cookies

  • Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before you start baking. This helps in achieving a smooth and well-mixed dough.
  • Plumping Raisins: Soaking raisins in hot water makes them plump and juicy, adding moisture and sweetness to the cookies.
  • Use Real Vanilla: For the best flavor, use pure vanilla extract instead of imitation vanilla. It makes a noticeable difference in the taste.
  • Proper Baking Sheet Preparation: Use parchment paper or silicone baking mats on your baking sheets. They help cookies bake more evenly and prevent sticking.
  • Old-Fashioned Oats: Stick to old-fashioned rolled oats rather than quick oats for the best chewy texture. Quick oats can make the cookies too soft.
  • Space Cookies Properly: Leave adequate space between cookie dough balls to ensure they bake evenly and do not spread into each other.
  • Test Bake: Bake a few cookies first to test for spreading. If they spread too much, chill the dough for 1-2 hours. If they don’t spread enough, flatten the dough balls slightly before baking.
  • One Sheet at a Time: For even baking, place only one baking sheet in the oven at a time. If baking multiple sheets, rotate them halfway through baking.
See also  Chocolate eclairs

FAQs

1. Can I freeze the cookie dough?

Yes! You can freeze the cookie dough balls before baking. Simply scoop the dough onto a baking sheet, freeze until solid, and then transfer the dough balls to a freezer-safe bag. When ready to bake, preheat your oven and bake the frozen dough balls for an additional 2-3 minutes.

2. How can I store leftover cookies?

Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a single layer, then transfer to a freezer-safe bag. Thaw at room temperature before serving.

3. Can I use raisins and other add-ins?

Absolutely! Feel free to add other mix-ins like chopped nuts, chocolate chips, or dried cranberries. Just be sure to adjust the quantities so that the dough remains balanced.

4. My cookies are spreading too much. What should I do?

If your cookies are spreading too much, it’s likely that the dough is too warm or has too much butter. Refrigerate the dough for at least an hour before baking, and check that your measurements are accurate.

5. Can I use quick oats instead of rolled oats?

While quick oats can be used, they may lead to a softer and less chewy texture. For the best results, use old-fashioned rolled oats.

Enjoy your freshly baked Oatmeal Raisin Cookies, and happy baking!

With a rich, chewy texture and a perfect balance of oats and raisins, these cookies are sure to be a hit with everyone. Whether you’re making them for a family gathering or just a treat for yourself, this recipe ensures delicious results every time.

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