You won’t believe what’s inside oat and raisin biscuits until you try them.
I was blown away the first time I tasted these cookies (and yes, I made them myself!). That first bite years ago still feels like it’s on my tongue at the very moment. Plus, they’re ridiculously simple to make; no need to break a sweat!
Why My Recipe For Oatmeal Raisin Cookies Has Everyone Drooling
- Biting into a good oatmeal raisin cookie is like hitting the jackpot of texture! The chewy oats give you something to sink your teeth into while the center melts dreamily on your tongue. Plus, those crispy edges only take things to the next level!
- The dough’s sweet hint (often filled with plenty of brown sugar) dances beautifully with the raisins’ tanginess. This sweet-tart bomb will keep your taste buds happily on their toes.
- These cookies are such lovely chameleons! To shake things up and make them your own, you can always toss in chopped nuts, chocolate chips, or dried fruit.
- And what’s a cookie without a sidekick? Milk is the classic choice, but these homemade cookies play well with others, too. Coffee, tea, or even a small scoop of ice cream turn them into a decadent dessert. So go ahead, dunk, sip, and savor every bite.
5 Basic Steps To Make Oatmeal Raisin Cookies
Ingredients
Let’s talk about cookie essentials!
- Butter: Butter is home to every great cookie! Just make sure it’s at room temperature for the perfect blend.
- Sugar: Then we’ve got our sugars – brown and granulated. They’re not just for a sweet kick but also give our cookies their tenderness and structure. I prefer using more brown than white for extra moisture (you know, to make the cookies softer).
- Egg, Vanilla, Salt: Eggs come next, holding everything together. We also need a splash of vanilla extract and a pinch of salt for flavor.
- Cinnamon: Let’s face it, cinnamon, raisins, and oats are a match made in heaven for our cookie dough.
- Baking Soda: Don’t forget this guy; our cookies need it to rise well!
- Molasses: Just a dose (about one tablespoon) is more than enough to boost all the flavors of our cinnamon-sweet raisin cookies.
- Raisins, Oats, Flour: Flour provides the structure. Oats and plump raisins bring that sweet yet chewy texture we all love!
Instructions
Step 1.
First, grab your trusty stand or hand mixer with the whisk attachment.
Whisk these ingredients into the mixture and beat until smooth with each addition: soft butter and sugars (beat for 2 minutes at medium speed), eggs (1 minute at high), molasses, and vanilla (2 minutes at high). Set the bowl aside.
Step 2.
Mix flour, cinnamon, baking soda, and salt in another bowl. Once that’s all combined, slowly add it to our wet ingredients (from Step 1) and mix at low speed until combined. Toss in the raisins and oats (and walnuts if you feel fancy) and beat evenly. The dough will be dense and sticky, so let it chill in the fridge for 30 minutes to an hour!
Step 3.
Preheat your oven to 350°F (or 177°C) when ready to bake, then line your baking sheets with silicone mats or parchment paper.
Step 4.
Now comes the fun part – rolling the dough into balls! Aim for 2 tablespoons of dough for each cookie, and space them on your baking sheets (about 2 to 2.5 inches apart).
Step 5.
Pop them in the oven for 12 to 14 minutes until tender brown on the edges but still soft in the middle. Let them cool on the baking sheet for 4 to 6 minutes before plopping them onto a rack to chill completely.
And there you have it – chewy cookies ready to enjoy!
Notes
1. You can use almost any oat for this recipe, but rolled oats have been my best friend since forever! They balance chew and texture better than most other options I know. Plus, their shape holds super well in baking and becomes pleasantly chewy in my finished cookies.
Want them to be even chewier? Old-fashioned oats for the win! They are thicker and less processed than rolled oats, absorbing much more moisture. The result? A denser and yummier cookie, duh!
Steer clear of instant oats, my friend! These pre-cooked guys soak in way too much moisture for my liking. The crumbly cookies are still edible, sure. But phenomenal? I don’t think so.
2. Sometimes, raisins might become too dry and hard in our baked cookies. Luckily, there are ways to keep that disaster at bay! I often soak raisins in hot water for 5-10 minutes to plump them up and rehydrate them.
Also, drain the raisins thoroughly before adding them to the dough. Too much moisture can make the cookies greasy and ruin their texture! Pat them dry with a paper towel for good measure.
3. Let’s spice things up!
Cinnamon and nutmeg are always classic additions, but spices like ginger add a warming, zesty kick that all my kids really like. Cloves offer a more intense hint, while cardamom gives way to a floral sweetness! You can even try a combination of them all for a mind-blowing experience.
4. Can we freeze them? Thankfully, yes, just like molasses cookies or oatmeal chocolate chip cookies.
Portion your cookie dough into balls and freeze them on a baking sheet. Once frozen, transfer them to an airtight container. That’s it!
Frozen cookie dough can last for up to 3 months. Whenever the craving hits, bake them straight from frozen – with a few extra minutes to the baking time in my recipe. Keep that in mind!
5. Obviously, baking time plays a HUGE role in our final texture.
If you like chewier cookies (like most of us do), you should follow the lower end of my recommended baking time (around 11 to 12 minutes). But if you prefer crispier cookies, feel free to bake for an extra 1 to 2 minutes!
FAQs
My Cookies Are Burnt On The Bottom But Still Raw In The Center. What Happened?
That sounds like an uneven oven temperature situation! Some ovens might have extremely hot spots, so try rotating the baking sheet halfway through baking to even the cook.
My Cookies Turn Out Flat And Greasy. What Went Wrong?
You have likely used the wrong type of oats. As I said, stay away from blackstrap or instant oats at all costs. Only stick to rolled oats or old-fashioned oats for the best texture.
Good luck with my oatmeal raisin cookie recipe!
Discover More Unique Cookies Recipes:
Oatmeal Raisin Cookies Recipe
Ingredients
- 1 cup softened, unsalted butter, room temperature
- 1 cup packed dark or light brown sugar
- ¼ cup granulated sugar
- 2 eggs
- 3 tsp pure vanilla extract
- 3 tsp dark or unsulfured molasses (no blackstrap)
- 1 ½ cups spooned and leveled all-purpose flour
- 1 tsp baking soda
- 1 ⅓ tsp ground cinnamon
- ½ tsp salt
- 3 ¼ cups whole rolled oats
- 1 ¼ cup raisins
- ⅔ cup walnuts toasted and chopped (optional)
Instructions
- Grab a handheld or electric mixer. Whisk these ingredients into the mixture and beat until smooth with each addition: soft butter and sugars (2 minutes, medium speed), eggs (1 minute, high), molasses, and vanilla (2 minutes, high). Set the bowl aside.
- Mix flour, cinnamon, baking soda, and salt in another bowl. Slowly add it to wet ingredients (from Step 1). Mix at low speed until combined. Toss in the raisins and oats (and walnuts) and beat evenly.
- Let the thick, sticky dough chill in the fridge for 30 minutes to an hour.
- Preheat your oven to 350°F. Line your baking sheets with silicone mats or parchment paper.
- Roll the dough into balls. Aim for 2 tablespoons of dough for each cookie. Space them on your prepared baking sheets (about 2 to 2.5 inches apart).
- Bake them for 12 to 14 minutes until tender brown on the edges but still soft in the middle.
- Let them cool on the baking sheet for 4 to 6 minutes before plopping them onto a wire rack to chill completely. Enjoy!
Notes
- You can use rolled oats or old-fashioned oats for a chewier cookie. Instant oats are not recommended as they absorb too much moisture and can dry the cookies.
- Soaking raisins in hot water for a few minutes can plump them up and make them extra juicy in the finished cookie. Be sure to drain them well before adding them to the dough.
- Don’t be afraid to experiment with different spices! Cinnamon and nutmeg are classics, but try to add ginger, cloves, or cardamom for a twist.
- Freezing (up to 3 months): Portion cookie dough into balls and freeze them on a baking sheet. Then, transfer them to an airtight container. When you want to serve, bake them straight from frozen (+ 1-2 extra minutes to the baking time).
- For chewier cookies, bake for a shorter amount of time. Or let them bake for a few extra minutes if you prefer them to be crispier.
Thank you both for sharing this amazing cookie recipe.!!!
DELICIOUS 😋🤤,,,an I really enjoy browsing thru ALL your recipes🙏🙏😀😀👍👍
Bestdarnrecipe ever thanks a lot🥳