You know the saying “oatmeal raisin cookies are the reason I have trust issues”?
Well, let me tell you, I’ve discovered a recipe for soft and chewy oatmeal raisin cookies that might just make you rethink your allegiance to chocolate chip cookies. These cookies are a personal favorite of my dad’s, and he used to be the only one who could bake them without worrying about them disappearing in an instant.
But now that I have this amazing recipe, he’ll have to share!
What makes these oatmeal raisin cookies so special is their perfect balance of softness, chewiness, and flavors. They have just the right touch of sweetness, complemented by a hint of saltiness that makes them utterly irresistible.
Here’s What You Need
What makes these oatmeal raisin cookies so special is their perfect balance of softness, chewiness, and flavors.
- Flour: Provides structure and texture to the cookies.
- White sugar: Adds sweetness to the cookies.
- Brown sugar: Adds sweetness and moistness to the cookies.
- Old fashioned oats: Adds texture and a hearty taste to the cookies.
- Raisins: Provides bursts of sweetness and chewiness throughout the cookies.
- Butter: Adds flavor and richness to the cookies.
- Egg: Acts as a binder, helping to hold the ingredients together.
- Baking soda: Helps the cookies to rise and spread.
- Baking powder: Helps the cookies to rise and gives them a softer texture.
- Vanilla: Enhances the flavor of the cookies.
- Salt: Balances the sweetness and enhances the overall flavor of the cookies.
They have just the right touch of sweetness, complemented by a hint of saltiness that makes them utterly irresistible.
Let’s Get Started
To make these cookies, we start by creaming together the sugars, butter, vanilla, and egg until the mixture is smooth and creamy.
This creates a luscious base for our cookies. Next, we gradually add in the flour, being careful not to overmix the dough. We want it to be soft and pliable.
Once the dough is ready, it’s time to add in the star ingredients—oatmeal and raisins. We pour in the oatmeal gradually, about a quarter cup at a time, making sure to scrape off any bits that cling to the sides or bottom of the mixing bowl.
This ensures that every bite of our cookies is filled with oats.
Then, we gently fold in the raisins, distributing them evenly throughout the dough. The raisins add a burst of sweetness and a delightful chewiness to each cookie.
Now comes the fun part—rolling the dough into small, one-inch balls. I find it easiest to use my hands for this step, shaping the dough into perfectly sized portions. We place the dough balls onto a lined cookie sheet, leaving some space between each one to allow for spreading as they bake.
The cookies go into a preheated oven, and we keep a close eye on them. They are perfectly baked when the tops are just starting to crack. This ensures that the cookies are cooked through but still maintain their softness.
Once they’re done, we let them rest on the baking sheet for a few minutes to set before transferring them to a cooling rack. It’s crucial not to stack the still-warm cookies unless you want a delicious mess of melted goodness (which isn’t all that bad, to be honest!).
Additional Tips & Troubleshooting
- Room Temperature Ingredients: Ensure that the butter and egg are at room temperature before using them. This helps in achieving a smooth and well-incorporated dough.
- Don’t Overmix: When adding the dry ingredients to the wet ingredients, mix just until combined. Overmixing can lead to tougher cookies.
- Adjusting Consistency: If the dough seems too dry or crumbly, you can add a tablespoon of milk at a time until it reaches a soft and pliable consistency.
- Chilling the Dough: For thicker cookies, you can chill the dough in the refrigerator for 30 minutes to an hour before baking. Chilled dough spreads less during baking, resulting in thicker cookies.
- Proper Spacing: Make sure to leave enough space between the cookie dough balls on the baking sheet. This allows for even spreading during baking without the cookies merging into each other.
- Oven Temperature: Ensure that your oven is properly preheated to 350°F (175°C) before placing the cookies inside. A well-regulated oven temperature helps in achieving consistent results.
- Baking Time: Keep a close eye on the cookies while they are baking. They should be removed from the oven when the tops are just beginning to crack. Overbaking can result in dry and crunchy cookies.
- Cooling Time: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them to set and firm up, preventing them from breaking apart.
- Storing: Store the completely cooled cookies in an airtight container at room temperature. They can stay fresh for several days, although they are often enjoyed right away!
I made a batch of these cookies recently, and they vanished within a day. Thanks to my dad, grandpa, and my boyfriend, I only managed to snatch two cookies for myself. These cookies are guaranteed to put a smile on any papa’s face!
Remember, hungry people, baking is all about finding flavors that work for you. So feel free to make your own tweaks and adjustments to this recipe. Add some chopped nuts or a hint of cinnamon if you like. And don’t forget to share your scrumptious creations with me on my blog.
Soft & Chewy Oatmeal Raisin Cookies
- Preheat the oven to 350°F (175°C). In a stand mixer fitted with the paddle attachment, cream together the white sugar, brown sugar, butter, vanilla, and egg until the color has lightened.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the flour mixture to the creamed mixture, about 1/4 cup at a time, scraping the sides of the bowl as you go. Mix until well combined, and the dough should be smooth and soft but not sticky.
- Pour in the old fashioned oats while the mixer stirs at a medium-low speed. Add 1/2 cup of oats at a time, followed by the raisins, a few tablespoons at a time, ensuring they are evenly distributed throughout the dough.
- Roll the dough into 1-inch balls using your hands and arrange them onto a cookie sheet lined with parchment paper.
- Bake for 10-12 minutes or until the tops of the cookies are just cracking.
- Allow the cookies to rest on the pan for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy!