Chewy Oatmeal Raisin Cookies Recipe
This oatmeal raisin cookies recipe makes chewy, slightly flat cookies full of flavor. I love oatmeal raisin cookies but most of the time they bake pretty flat and I have to take the time and experiment on how to have them not spread too much. The only time they don’t spread is when I chill the dough for at least for a day. Well today, I didn’t have the time to chill my dough and they baked flat, but are still very soft, chewy and delicious. This is a great way to enjoy your oats, which we all know are rich in fiber and low in fat.
These cookies are buttery, with vanilla and cinnamon undertones. Raisins are sweet and moist. Talking about raisins, you can soaking yours in a cup of rum of whisky for 15 minutes, before you use them, but if they seen already very moist, you may skip the soak part.
The recipe is simple and easy to adapt. You can use golden or regular raisins, or if you don’t like raisins substitute them with cranberries or dried cherries or even add chocolate chips. You can also add chopped nuts like walnuts or pecans for example.
Store these cookies in a cookie jar at room temperature and they should be good for at least 4-5 days.
I promise, next time I share an oatmeal raisin cookie recipe, I’ll refrigerate the dough in advance and make them plumper and thicker.
- 1/2 cup raisins
- 1 cup packed brown sugar
- 3/4 cup unsalted butter (170 gr or 1 and 1/2 sticks), soft, at room temperature
- 1 egg
- 2 tsp vanilla extract
- 3/4 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 3 cups (270 gr) old-fashioned rolled oats (do not use instant oats)
- If you decide to soak your raisins you’ll need: 1 cup rum, whisky or warm water
- Preheat oven to 350F (180 C). Line cookie sheets with parchment paper.
- Soak raisins in rum, whisky or warm water, whichever you prefer.
- In the bowl of a stand mixer cream together butter and brown sugar, for 3 minutes.
- Add egg and 2 tsp vanilla extract and mix for another minute.
- In a separate bowl combine flour, salt, baking soda, cinnamon and oats. Stir until well combined.
- Add oat mixture to the butter sugar mixture and beat until incorporated. Scrape the sides of the bowl.
- Drain raisins and add them to the the cookie batter, stirring with a spatula. I don’t use the mixer for this part.
- Using an ice-cream scoop (large cookie scoop), drop dough onto cookie sheets, leaving at least 2 inches apart, because they’ll spread. You can also press them down with your palm, until they are about 1/2 inch thick.
- Bake for 10-12 minutes until edges are brown, but center isn’t set.
- Remove from oven and place on a cooling rack for 15 minutes.