Soft And Chewy Oatmeal Raisin Cookies Recipe

I recently made Homemade Oatmeal Raisin Cookies that have quickly become a favorite. I blended unsalted butter with light brown sugar, granulated sugar, and a hint of vanilla, adding in rolled oats and plump raisins to round out the flavor. These soft treats are a delightful mix of simple, quality ingredients.

I recently made these Soft And Chewy Oatmeal Raisin Cookies and I have to say, they’re one of the best treats I’ve ever baked. I mixed together 1 cup of unsalted butter with 1 cup of packed light brown sugar and 1/2 cup of granulated sugar to create a rich base that really elevates the flavors.

Then I beat in 2 large eggs at room temperature and a teaspoon of vanilla extract. The secret to that tender, chewy texture is in using 3 cups of old fashioned rolled oats along with 1 1/2 cups of plump raisins.

This recipe never fails to amaze me with its perfect balance of sweet and spice. Even though it’s a little bit simple, every bite is packed with flavor similar to those classic oatmeal raisin cookies I’ve always loved.

You might find yourself coming back for more after just one try. Enjoy experimenting with this delightful treat!

Why I Like this Recipe

1. I love how soft and chewy these cookies come out every time, it just reminds me of all those fun times baking with my mom.
2. I’m really into the way the raisins mix in, giving every bite a nice little burst of sweetness that doesn’t overwhelm the whole cookie.
3. I like that the recipe is super simple and doesn’t need fancy techniques or ingredients, so it’s perfect for when I’m just in the mood for some quick, homemade treats.

Ingredients

• Unsalted butter: Adds creaminess and moistness, creating tender, rich cookies.
• Light brown sugar: Offers deep sweetness with molasses hints, contributing chew and flavor.
• Eggs: Provide binding due to protein, ensuring cookies hold shape and stay soft.
• Old fashioned rolled oats: Supply fibre and whole grain goodness, improving texture and health benefits.
• Plump raisins: Add natural sweetness and chew that contrasts the buttery flour base.
• Vanilla extract: Enhances overall aroma and flavor, uniting other ingredients perfectly.
• All purpose flour: Creates structure and body, forming the cookies soft and chewy consistency.
• Baking soda and salt: Support rising and flavor balance, ensuring even cookie spread.

Ingredient Quantities

• 1 cup unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs at room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups old fashioned rolled oats
• 1 1/2 cups plump raisins

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, beat 1 cup unsalted butter, 1 cup packed light brown sugar, and 1/2 cup granulated sugar until creamy and smooth.

3. Add in 2 large eggs and 1 teaspoon vanilla extract to the butter-sugar mix, beating well after each addition.

4. In another bowl, whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.

5. Gradually mix the dry ingredients into the butter mixture until fully combined.

6. Stir in 3 cups old fashioned rolled oats and 1 1/2 cups plump raisins until evenly distributed.

7. Scoop rounded tablespoonfuls of dough onto your baking sheet, leaving about 2 inches in between each.

8. Bake for 10-12 minutes or until the edges are light golden brown and the centers look a bit soft.

9. Let the cookies cool on the sheet for about 5 minutes before transferring them to a cooling rack.

10. Enjoy your soft and chewy oatmeal raisin cookies warm or at room temperature bring a smile with every bite.

Equipment Needed

1. An oven that can preheat to 350°F
2. A baking sheet, plus parchment paper to line it up properly
3. A large bowl for creaming together the butter and sugars
4. A medium bowl to mix the dry ingredients, like the flour, baking soda, and salt
5. A mixer or a hand whisk for beating the butter, sugars, eggs, and vanilla extract
6. Measuring cups and spoons to get all the ingredients right
7. A spatula to help incorporate the dry ingredients into the wet mix and to scoop the dough
8. A tablespoon or a regular spoon to form each cookie scoop
9. A cooling rack where you can transfer and let the cookies cool after baking

FAQ

Soft And Chewy Oatmeal Raisin Cookies Recipe Substitutions and Variations

• If you dont have unsalted butter, try using an equal amount of margarine or coconut oil but be aware the flavor might be a bit different
• You can replace eggs by mixing 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg if youd rather avoid eggs
• If you run out of light brown sugar, you could use dark brown sugar instead but it might give the cookies a deeper molasses flavor
• Instead of raisins, you could use dried cranberries or chopped dried apricots for a different twist on flavor

Pro Tips

1. Make sure your butter is really soft before you start mixing everything. If its too firm then your sugar may not cream together well, and that can make your cookies turn out dense.
2. Dont overmix your dough when you combine the dry ingredients with the wet ones. Overworking it can make the cookies tough instead of soft and chewy.
3. If your dough feels too sticky rearranging it in the fridge for 10-15 minutes can help a lot. It makes scooping easier and helps the cookies keep their shape while baking.
4. When baking, keep an eye on your cookies, because ovens can run hot or cold. Taking them out just as the edges start to turn golden will insure they stay soft in the middle.