Sometimes, all you need is a little comfort in the form of a chewy, raisin-packed oatmeal cookie. This recipe is your golden ticket to cookie bliss, combining the wholesome goodness of oats with the sweet burst of raisins.
Why This Recipe Works
- The perfect balance of chewiness and crispiness, thanks to the precise ratio of butter to oats.
- Raisins add a natural sweetness and texture contrast that elevates the cookie experience.
- A hint of cinnamon brings warmth and depth to each bite, making these cookies irresistible.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned oats
- 1 cup raisins
Equipment Needed
- Mixing bowls
- Electric mixer
- Baking sheets
- Parchment paper
- Measuring cups and spoons
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and ensure easy cleanup. This step is crucial for achieving evenly baked cookies without the hassle of scraping them off the pan.
Cream the Butter and Sugars
In a large mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This process should take about 3 minutes and is key for creating the perfect cookie texture.
Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. This step ensures your cookies have the right moisture and flavor profile.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this to the butter mixture, mixing just until combined. Overmixing can lead to tough cookies, so be gentle.
Fold in Oats and Raisins
Stir in the oats and raisins until evenly distributed throughout the dough. This ensures every bite is packed with flavor and texture.
Bake to Perfection
Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips and Tricks
For an extra chewy texture, try soaking the raisins in warm water for 10 minutes before adding them to the dough. This plumps them up, adding moisture to the cookies. If you prefer a crispier cookie, flatten the dough balls slightly before baking. And for a flavor twist, add a pinch of nutmeg or allspice to the dry ingredients.
Recipe Variations
- Swap raisins for dried cranberries or chopped dates for a different kind of sweetness.
- Add 1/2 cup of chopped nuts, such as walnuts or pecans, for added crunch.
- For a chocolatey version, mix in 1/2 cup of chocolate chips along with the raisins.
Frequently Asked Questions
Can I use quick oats instead of old-fashioned oats?
Yes, you can use quick oats, but the texture of the cookies will be slightly different. Quick oats are more finely ground, which can result in a less chewy cookie. If you prefer the texture that old-fashioned oats provide, stick with them for the best results.
How do I store these cookies to keep them fresh?
Store the cooled cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the dough or baked cookies for up to 3 months. Just be sure to thaw them properly before serving.
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend. Just make sure the blend is suitable for baking and check that your oats are certified gluten-free to avoid cross-contamination.
Summary
This chewy raisin oatmeal cookie recipe is a foolproof way to bring a little joy into your day. With its perfect balance of flavors and textures, it’s sure to become a staple in your baking repertoire.