How to make irresistibly soft and chewy oatmeal cookies with raisins!
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Some people prefer chocolate chip or sugar cookies, but one of my absolute favorite cookie recipes is this one for incredibly Soft and Chewy Oatmeal Raisin Cookies! I enjoy making sweets that have different textures and a variety of flavors all wrapped up in one satisfying little snack. That’s what makes these oven-baked oatmeal cookies so irresistible to me!
If crisp and crunchy cookies are your thing then this recipe may not be for you. My oatmeal raisin cookie recipe makes extremely soft and chewy cookies that taste like freshly baked heaven that melts in your mouth! These are absolutely perfect for cozy comfort food to warm up from chilly autumn or winter air.
I love keeping sweet treats around for my family to enjoy regularly but I do like to swap up my sugary sweets with healthier alternatives from time to time. These heavenly cookies are perfect for a healthy yet sweet snack for kids and adults alike! In fact, these are excellent treats to pack in with the kid’s lunches for a healthy treat on-the-go!
My daughter loves these cookies so I like to make them often to pack in her school lunch box as a sweet surprise to get her through the day. Not only that, I also like to pack up a few of these for her to snack on after her figure skating practice as well. Since these oatmeal cookies are packed with healthy oats and raisins, they’re the perfect snack for kids to enjoy after sport’s practices to help them build energy back up!
Easy Cookie Equipment
Let me start with the kitchen equipment needed for this recipe. Like most other homemade cookie recipes, this one does require the help of quite a few tools and utensils. Luckily though, all of these are common kitchen tools found in most households. Here’s what I use to make these soft oatmeal cookies:
- KitchenAid Stand Mixer
- Glass mixing bowl
- Spatulas
- Blending whisk
- Dough scoop
- Cooling rack
- Baking sheet
- Parchment paper sheets
- Plastic wrap
- Wooden spoon
Oatmeal Raisin Cookie Ingredients
Now let me break down my oatmeal raisin ingredient list. For these cookies, I use the basic common cookie ingredients with just a few things added or swapped out. If you make cookies often then you probably already have most of what you need. Here are the ingredients for irresistible oatmeal raisin cookies:
- 1 Cup All-Purpose Flour
- ½ tsp Ground Cinnamon
- ½ tsp Baking Soda
- ¼ tsp Salt
- ½ Cup Unsalted Butter – softened
- ¼ cup Brown Sugar
- ¼ cup Granulated Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1 ½ cups Old-Fashioned Rolled Oats
- 1 cup Raisins – soaked according to prep step
Ingredient Storage Tip:
When baking these cookies, or any other cookie that uses brown sugar, I often run into the issue of the brown sugar hardening in its original bag. This makes it tough to use and can make you question its freshness. To prevent this, I like to store my brown sugar in a glass Ball jar with a metal lid and label the date on the outside. This keeps the brown sugar from hardening, makes it easier to pour, and helps to keep up with the freshness.
How to Make Soft and Chewy Oatmeal Raisin Cookies
Now let’s go over how I make these tempting treats. The process is pretty straightforward and typical compared to other similar cookie recipes. However, there is one prep step that I like to do to get the very best raisin results! Here’s how to make sure these oatmeal cookies come out soft all the way through:
Raisin Prep Step:
One issue I ran into with my first batch of these cookies was that the raisins were drying out before I was able to mix them into the cookie batter. To keep this from happening, first, soak the raisins in boiling water for 5-7 minutes, then drain them completely. This quick step will make the raisins plump and extra flavorful!
Making Oatmeal Raisin Cookies:
- First, prepare and measure out all of the oatmeal cookie ingredients.
- Next, whisk together the flour, cinnamon, baking soda, and salt in a large mixing bowl. Set aside.
- Then, in a stand mixer bowl fitted with a paddle mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes, until combined. Add the egg and vanilla extract, and mix again until fully combined.
- Slowly add in the dry ingredient mixture and continue mixing until just combined. Then, mix in the oats and raisins using a wooden spoon since the dough will start to get really thick and heavy. Scrape down the sides of the bowl as needed throughout the mixing process.
- Cover the bowl of cookie dough with plastic wrap and chill in the refrigerator for 30 minutes.
- While the cookie dough is chilling, preheat the oven to 350°F.
- Then, line 2 large baking sheets with parchment paper or silicone baking mats, and set them aside.
- Once chilled, remove the dough from the refrigerator. Use a 2 tbsp. cookie dough scoop to evenly scoop the dough onto the prepared cookie sheets.
- Bake one sheet of cookies at a time for 10-12 minutes each, or until the cookie edges are golden brown and the top is set.
- Remove the oatmeal cookies from the oven and let them cool on the tray for 5 minutes.
- Finally, transfer the cookies to a cooling rack to cool completely.
Simple Cookie Storage
To store oatmeal raisin cookies: first, transfer them to an airtight container or Ziploc bag. Label the date on the outside. Store these cookies at room temperature, out of direct sunlight, for up to 1 week. To freeze the cookies, wrap them in saran wrap and then in aluminum foil. Transfer the wrapped cookies to a large bag or container and label the date. Store the cookies in the freezer for up to 3 months.
Freezing Oatmeal Cookie Dough:
If you want to freeze the oatmeal cookies before baking, put each scoop of dough onto a cookie tray and freeze them. Once frozen, transfer the cookies to an airtight bag, label them, and put them back into the freezer. These oatmeal cookie dough scoops can stay frozen for up to 3 months. Defrost the frozen dough at room temperature before baking.
More Cookies Recipes
Unicorn meringue pops
How Not To Burn The Bottom Of The Cookies
Eggnog Cookies
Holiday Peppermint White Chocolate Cookies
Maggiano’s Copycat Lemon Wedge Cookies
Skull sugar cookies
Sweet Serving Ideas
Want more cozy and comforting sweet snacks to get you and your family through the colder months of the year? I’ve got plenty for you to check out! Here are some of my top favorite autumn sweet treats:
- Apple Oatmeal Cookies
- Apple Sharlotka Muffins
- Grilled Peaches with Cinnamon Butter Glaze
- Skull Halloween Sugar Cookies
- Apple Bundt Cake with Caramel Glaze
- Pumpkin Pie Mug Cake
- Pumpkin Bread
- Caramel Banana Muffins
- Chocolate Pumpkin Bundt Cake with Toffee Glaze
- Pumpkin Bundt Cake
Soft and Chewy Oatmeal Cookies
Ingredients
- 1 Cup All-Purpose Flour
- ½ tsp Ground Cinnamon
- ½ tsp Baking Soda
- ¼ tsp Salt
- ½ Cup Unsalted Butter Softened
- ¼ cup Brown Sugar
- ¼ cup Granulated Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1 ½ cups Old-Fashioned Rolled Oats
- 1 cup Raisins Soak raisins in boiled water for 5-7 minutes, and drain.
Instructions
- First, prepare and measure out all of the oatmeal cookie ingredients.
- Next, whisk together the flour, cinnamon, baking soda, and salt in a large mixing bowl. Set aside.
- Then, in a stand mixer bowl fitted with a paddle mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes, until combined. Add the egg and vanilla extract, and mix again until fully combined.
- Slowly add in the dry ingredient mixture and continue mixing until just combined. Then, mix in the oats and raisins using a wooden spoon since the dough will start to get really thick and heavy. Scrape down the sides of the bowl as needed throughout the mixing process.
- Cover the bowl of cookie dough with plastic wrap and chill in the refrigerator for 30 minutes.
- While the cookie dough is chilling, preheat the oven to 350°F.
- Then, line 2 large baking sheets with parchment paper or silicone baking mats, and set them aside.
- Once chilled, remove the dough from the refrigerator. Use a 2 tbsp. cookie dough scoop to evenly scoop the dough onto the prepared cookie sheets.
- Bake one sheet of cookies at a time for 10-12 minutes each, or until the cookie edges are golden brown and the top is set.
- Remove the oatmeal cookies from the oven and let them cool on the tray for 5 minutes.
- Finally, transfer the cookies to a cooling rack to cool completely.
Notes
Nutrition
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