How to make chewy oatmeal cookies with raisins
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Some prefer chocolate chip or sugar cookies, but one of my favorite cookies are oatmeal raisin cookies. This recipe makes an extremely soft and chewy cookie that is perfect for a healthy snack for kids and adults alike.
These cookies can be frozen after baking, just by wrapping them into saran wrap and then into aluminum foil. If you want to freeze them before they are baked, put each scoop of dough onto a cookie tray and freeze them. Once frozen, transfer the cookies into an airtight bag and put them back into the freezer. Both unbaked and baked cookies can stay frozen for 3 months. The unbaked frozen cookies can be defrosted at room temperature before being baked.
When baking these cookies (or any cookie that uses brown sugar), I often run into the issue of the brown sugar hardening in its original bag, which makes it tough to use and can make you question its freshness. To fix this, I like to store my brown sugar in a glass ball jar with a metal lid to preserve the freshness. When doing this, the brown sugar won’t harden and will be easier to pour. Another issue I ran into was the raisins drying out before being able to put them into the cookies. To fix this, soaking them in boiling water for 10-15 minutes will make the raisins plump and extra flavorful.
Soft and Chewy Oatmeal 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
- In a large bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
- 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 until fully combined.
- Slowly mix in the dry ingredient mixture and continue mixing until just combined, then mix in the oats and raisins until combined, scraping down the sides of the bowl as needed.
- Cover the cookie dough with plastic wrap and refrigerate for 30 minutes.
- Meanwhile, preheat the oven to 350F.
- Line two large baking sheets with parchment paper or silicone baking mats, and set aside.
- Once chilled, remove the dough from the refrigerator. Using a 2 tbsp. Cookie scoop, scoop the dough onto the prepared cookie sheets.
- Bake in separate batches at 350F for 10-12 minutes, or until the cookie edges are golden-brown and the top is set.
- Remove from the oven, and let cool for five minutes. Transfer to a cookie sheet to cool completely.
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