Homemade flavour, these are the best soft and chewy oatmeal raisin cookies. Made with brown sugar, vanilla, cinnamon, chewy oats, sweet raisins, and a secret ingredient, this recipe wins for flavour and texture. You will love these easy baked oatmeal raisin cookies!
Oatmeal Raisin Cookies Ingredients
- Butter: Butter is the base of any delicious cookie recipe. Make sure you are using room temperature butter.
- Brown Sugar + Granulated Sugar: Sugar is not only used for sweetness, but also for providing structure and tenderness. I like to use more brown sugar than white sugar because (1) brown sugar has incredible flavour and (2) brown sugar contains more moisture than white, which produces a softer cookie.
- Eggs: Eggs help bind everything together.
- Pure Vanilla Extract + Salt: Both provide flavor.
- Cinnamon: Raisins, oats, and cinnamon are winning flavour combination.
- Baking Soda: Baking soda helps the cookies rise.
- Molasses: Molasses is the secret ingredient! 1 Tablespoon enhances all the wonderful flavours of these buttery, cinnamon-sweet oatmeal raisin cookies.
- Flour: Flour is the structure of the cookies.
- Oats: Oats provide a fabulously chewy texture. Use rolled old-fashioned oats. Avoid using steel cut oats or instant oats.
- Raisins: Soak the raisins in warm water before using. The more raisins the better.
FAQS & TIPS
Oatmeal Raisin Cookie Dough is Sticky
Sometimes cookie dough can be little sticky, depending on what kind it is. Generally, once it is chilled, the stickiness tends to dissipate. The cookie dough needs to chill for about 30 minutes before baking. I don’t recommend keeping this cookie dough in the refrigerator for much longer because your cookies won’t spread. The oats will begin to absorb the moisture from the eggs, butter, and sugar and won’t expand as they bake.
Oatmeal Raisin Cookies
Equipment
- Parchment Paper
- 1 Baking Pan
Ingredients
- 1 1/2 cups 212g all-purpose flour (scoop and level to measure)
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup 226g unsalted butter, softened slightly (it should still be somewhat cold and firm)
- 1 cup 200g packed light brown sugar
- 1/2 cup 100g granulated sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 3 cups 260g rolled old fashioned oats
- 1 cup 153g raisins
Instructions
- Preheat oven to 350 degrees. Line rimmed 18 by 13-inch baking sheets with parchment paper or silicone baking mats.
- In a mixing bowl whisk together flour, cinnamon, baking soda, baking powder and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar, and granulated sugar until combined.
- Mix in one egg, then blend in second egg and vanilla.
- Add flour mixture and mix just until combined then mix in oats, raisins and walnuts.
- Scoop dough out and shape into 1 1/2-inch balls (or 40 grams each), transfer to prepared baking sheet fitting 12 per sheet and spacing 2-inches apart.
- Bake in preheated oven until golden brown on edges and nearly set (center should look under-baked), about 12 – 14 minutes.
- Let cool on baking sheet for a few minutes then transfer to a wire rack to cool completely. Repeat with remaining dough.
- Store in an airtight container at room temperature.
If we missed any questions that you may have, feel free to leave your questions in the comment section below.
