There’s something undeniably comforting about a plate of freshly baked oatmeal raisin cookies. The blend of hearty oats and sweet raisins creates a nostalgic experience that harks back to childhood days spent in grandma’s kitchen. This delightful treat isn’t just about flavor; it’s a wholesome option that satisfies cravings while playing nice with your diet.
Growing up, my grandmother always had a batch of these cookies in a tin on the kitchen counter. It was her secret weapon to keep us kids happy and full after a long day of play. I can still recall the aroma that filled the house when she’d pull them out of the oven, slightly crisp on the edges with a chewy center. It’s this cherished memory that inspired me to recreate her recipe, making only slight tweaks to honor the original flavor and texture.
Why You’ll Love This Recipe
This oatmeal raisin cookie recipe is a keeper, and here’s why:
- Wholesome Ingredients: Made with rolled oats, these cookies offer a hearty bite and great fiber content.
- Perfect Texture: The combination of crisp edges and a chewy center makes for an indulgent treat.
- Easy to Make: With simple, everyday ingredients, this recipe comes together in under 30 minutes.
- Customizable: Easily adapt it for gluten-free or vegan diets with a few substitutions.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This step ensures your cookies cook evenly and don’t stick to the tray.
Step 2
In a large bowl, cream together 1 cup of softened butter, 1 cup of brown sugar, and 1/2 cup of white sugar until light and fluffy. This mixture will be the base for your flavorful cookies.
Step 3
Add in two eggs, one at a time, mixing well after each addition. Then stir in 1 teaspoon of vanilla extract for that classic sweet aroma.
Step 4
In a separate bowl, combine 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt. Gradually blend this into the wet mixture.
Step 5
Stir in 3 cups of rolled oats and 1 cup of raisins. Drop tablespoons of dough onto the prepared baking sheets and bake for 10-12 minutes until the edges are golden brown. Let them cool completely before indulging.
Storage Options
Store your cookies in an airtight container at room temperature for up to a week to keep them fresh and chewy. For longer storage, freeze them in single layers with parchment paper in between. Reheat from frozen in the oven at 300°F (150°C) for 5 minutes for a warm treat anytime.
Variations & Substitutions
- Gluten-Free: Swap out all-purpose flour for a gluten-free baking blend.
- Vegan Option: Use flax eggs instead of regular eggs and coconut oil instead of butter.
- Nutty Twist: Add chopped walnuts or pecans for a crunchy addition.
Frequently Asked Questions
Can I use quick oats instead of rolled oats? Yes, you can use quick oats, but the texture will be slightly different. Quick oats tend to absorb more moisture, which might make your cookies less chewy. If that’s your aim, they can be an excellent substitution.
What can I substitute for raisins? If you’re not a fan of raisins, feel free to use dried cranberries, chopped dried apricots, or even chocolate chips for a sweeter twist. Each substitution will give the cookies a unique flavor profile.
How can I make my cookies chewier? For chewier cookies, try refrigerating the dough for at least 30 minutes before baking. This process allows the oats to absorb maximum moisture, enhancing the chewiness after baking.
oatmeal raisin cookies
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups rolled oats
- 1 cup raisins
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the creamed mixture, mixing until just combined.
- Stir in the rolled oats and raisins.
- Drop by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake for 10 to 12 minutes, or until the edges are golden brown but the centers are still a bit soft.
- Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
