OATMEAL RAISIN COOKIE (SOFT & CHEWY)
Recipe video above. If you love your oatmeal cookies soft and chewy, this is THE Oatmeal Raisin Cookie recipe for you! Crispy on the edges, buttery with the faintest waft of cinnamon and studded with plump juicy raisins, these keep really well and smell heavenly when they're in the oven.This is a Cook's Illustrated recipe and they found the key to achieving this are: a) the size (these are larger than usual) and b) using baking powder, not baking soda.
Provided by Nagi | RecipeTin Eats
Categories Cookie
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C/350°F (160°C fan). Adjust oven racks to middle and low position, ensuring you have 4"/10cm between each rack. Line 2 trays with parchment/baking paper.
- Optional: Soak raisins in boiled water for 10 minutes. Drain then pat dry. (This makes them plumper).
- Sift dry ingredients: Sift flour, salt, baking powder and cinnamon into a bowl.
- Cream butter and sugar: Using a stand mixer or electric mixer, beat butter until creamy. Then beat in sugar until fluffy - about 2 - 3 minutes.
- Add eggs: Beat in eggs one at a time until incorporated.
- Mix in flour: Use a wooden spoon to stir the flour mixture in.
- Stir in oats and raisins: Stir in oats and raisins - this requires a bit of effort as the dough gets firm!
- Roll and flatten balls: Form 4cm / 1.6" balls (~18) and place onto baking trays 4"/10cm apart. I use an ice cream scoop. Then press down to slighty flatten into a thick disc shape.
- Bake for 11 minutes. Then swap the trays between the shelves AND turn the trays around. Bake for a further 11 - 14 minutes, or until cookies are golden on the edges and LIGHT golden on the surface.
- Cool on the trays for 5 minutes before transferring to cooling rack. Cool for 30 minutes before serving.
Nutrition Facts : ServingSize 66 g, Calories 265 kcal, Carbohydrate 41.3 g, Protein 3.6 g, Fat 10.6 g, SaturatedFat 6.1 g, Cholesterol 41 mg, Sodium 168 mg, Fiber 1.9 g, Sugar 23.7 g, UnsaturatedFat 4.5 g
SOFT BATCH OATMEAL RAISIN COOKIES
My all time favorite cookie, a sweet taste of raisins in this soft and chewy cookie. They don't get any better than this.
Provided by Tom Lambie
Categories Drop Cookies
Time 23m
Yield 60 cookies, 30 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Mix butter, sugar, brown sugar and eggs until creamy.
- Add the remaining ingredients and blend well.
- Bake until lightly browned.
THE BEST OATMEAL RAISIN COOKIES
Do you like chewy cookies? Or do you prefer cakey ones? Our oatmeal-raisin cookies can be both! For a chewy cookie, bake them right away. For a cakey cookie, let the dough rest in the refrigerator for at least 3 hours (or overnight works even better) to allow the oatmeal to hydrate. Then bake for a puffy cookie. We used dark brown sugar for added flavor and moisture but our secret ingredient is honey. When baked right away, the honey causes the cookie to spread, keeping it soft and moist. When you let the dough rest, the oatmeal and flour absorb the honey for that classic cakey texture.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Arrange an oven rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Whisk together the flour, salt, baking soda and cinnamon in a small bowl until combined. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the honey, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, scraping the sides and bottom of the bowl, about 3 minutes more. Add the dry ingredients and mix on low speed, scraping the bowl as needed, until completely combined. Add the oats and beat on low speed until combined. Fold in the raisins until evenly distributed. Arrange twelve 1-ounce scoops (2-tablespoon portions) of cookie dough on the prepared baking sheet, leaving about 2 inches between each. Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Cool on the sheet for 10 minutes, and then transfer to a wire rack to cool completely. Let the baking sheet cool, and then repeat with the remaining cookie dough.
ABSOLUTE BEST MOST EXCELLENT SOFT OATMEAL RAISIN COOKIES
This cookie recipe is a definite must have in your recipe box!! Warning! once you start eating these... it's really hard to stop at just two.. or three.. or.. well, you get the picture. :) My Grandmother gave me this delectably delicious recipe and Everyone who has ever tried them has asked me for the recipe! After trying these, my husband doesn't want any others. And, If you are going to take these cookies, for a treat, anywhere, be sure to have the recipe with you! You WILL definitely be asked for it. They are truly the most excellent, best ever, soft oatmeal raisin cookies I have ever had!
Provided by Kimberly Arp
Categories Drop Cookies
Time 18m
Yield 36-42 cookies depending on size
Number Of Ingredients 9
Steps:
- First, you put the raisins in a small pan of water uncovered and cook till puffy.
- Put in strainer to drain and cool.
- (I rinse them under cool water to cool them off quicker) Cream and beat together (using elect. mixer) the butter, brown sugar, and eggs.
- Mix together the flour (unsifted), soda, baking powder, cinnamon, oatmeal and add to the creamed mixture, using beater to mix.
- Last, add the raisins.
- With a spoon, mix them in ever so lightly.
- Drop by teaspoonfuls on lightly greased cookie sheets.
- (I use cooking spray) I sometimes use Tablespoonfuls to make bigger cookies!
- Bake them between 350*-360* for 8-9 minutes.
- Take them out before they get brown!
- Cool for a couple of minutes on the cookie sheet before transfering to waxed paper to cool completely.
- Enjoy!
SOFT OATMEAL RAISIN COOKIES
This cookie is really moist and chewy.
Provided by Tamara
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Yield 18
Number Of Ingredients 11
Steps:
- Set oven rack in the middle and preheat oven to 375 degrees F (190 degrees C).
- Whisk together flour, salt and baking soda. Set aside. In a large bowl, mix yogurt, butter-flavored granules (Butter Buds), brown sugar and granulated sugar until combined.
- Add egg whites and vanilla, mix until just combined. Add flour mixture and mix until just moistened. Stir in oatmeal and raisins.
- Drop dough by level tablespoon onto to cookie sheet lightly sprayed with non-stick spray. Bake for 8 minutes. Press center of cookie; if it springs back, it is done. Store in airtight container, these cookies do not keep well at room temperature. Store in the refrigerator.
Nutrition Facts : Calories 127.8 calories, Carbohydrate 28.6 g, Cholesterol 0.4 mg, Fat 0.7 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 0.2 g, Sodium 151.9 mg, Sugar 16.9 g
THIN AND CRISPY OATMEAL RAISIN COOKIES
I tried to combine recipes to come up with a cookie that tastes like Tate's Bake Shop cookies. The published Tate's recipe on YouTube does not taste like the cookies you buy in the store in the green bag. This is the closest I've come to simulating the oatmeal raisin flavor. This is not a thick cakey cookie but a thin, crisp, lighter version.
Provided by Abracadabra
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 30m
Yield 30
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Mix 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a bowl.
- Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown sugar and white sugar; mix with a metal whisk or spoon for 45 seconds. Add egg, vanilla extract, cinnamon, and nutmeg. Mix for 20 seconds. Pour in dry ingredients and mix for 10 to 20 seconds. Fold in oats and raisins for 30 seconds.
- Roll cookie dough into small balls, about 1 1/2 inches in diameter. Space cookie balls 3 inches apart on the prepared baking sheets.
- Bake in the preheated oven until tops are golden brown and edges are crisp, 13 to 15 minutes.
Nutrition Facts : Calories 128.6 calories, Carbohydrate 17.9 g, Cholesterol 20.4 mg, Fat 6 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 3.5 g, Sodium 135.4 mg, Sugar 9.9 g
SOFT-BAKED OATMEAL RAISIN COOKIES RECIPE - (4.3/5)
Provided by á-50883
Number Of Ingredients 11
Steps:
- Preheat oven to 350˚F. Beat butter, granulated sugar, and brown sugar in a large mixer bowl until creamy. Add eggs and vanilla; beat well. Combine flour, baking soda, cinnamon, and salt; mix well. Stir in oats and raisins; mix well. Use a 1 1/2 tablespoon measure for each cookie, and drop onto ungreased cookie sheets. Bake in preheated 350˚F oven for 10 to 11 minutes, or until golden brown. Cool 1 minute on cookie sheet; remove to wire racks to cool completely. Makes 3 dozen nice-sized cookies
OATMEAL RAISIN COOKIES I
An old stand-by that the whole family loves.
Provided by Darlene
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 1h
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
- Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.
Nutrition Facts : Calories 92.4 calories, Carbohydrate 14.6 g, Cholesterol 15.4 mg, Fat 3.4 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 75.4 mg, Sugar 8.3 g
SOFT CHEWY OATMEAL RAISIN COOKIES
This is a very old recipe I got from a friend and have been baking them for years (and one of my favorite comfort foods!) The bigger the spoons of dough, the bigger the cookie, the less yield specified. Bake a bit longer if you want big cookies!
Provided by green_sleeves
Categories Dessert
Time 42m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 11
Steps:
- Cream first 4 ingredients, add the premixed dry ingredients. Add the beaten eggs one at a time, rolled oats and raisins last. Roll in balls and flatten a bit or drop by spoonfuls onto parchment lined baking sheets. Bake @375 for 12 minutes.
- I always soak my raisins when making cookies. This way the don't take any moisture from the batter. Soak them for 15 minutes in the hottest tap water possible, drain the excess.
- I noticed someone had trouble getting these out of a pan? These are cookies, not bars, so bake as directed on parchment paper if they stick -- I just use good quality non stick pans and never use Pam or any lubrication.
Nutrition Facts : Calories 362.9, Fat 17.2, SaturatedFat 10.2, Cholesterol 71.7, Sodium 378.6, Carbohydrate 48.9, Fiber 2.3, Sugar 25.2, Protein 5
CHEWY OATMEAL RAISIN COOKIES
A little bit of apple butter adds moisture, flavor and sweetness to these cakey cookies and acts as a butter substitute.
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 2 dozen
Number Of Ingredients 13
Steps:
- 1. In a small bowl, add the raisins and cover with boiling water. Let stand 5 minutes. Once plumped, drain the raisins and set aside to cool completely.
- 2. Preheat the oven to 350 degrees F, and arrange racks in the lower and upper thirds.
- 3. Whisk together the flour, cinnamon, baking powder, baking soda and salt in a medium bowl.
- 4. In the bowl of an electric mixer, beat the apple butter, butter and sugar until light and fluffy. Beat in the egg and vanilla until combined. With the mixer on low speed, gradually add the flour mixture until just combined; stir in the oats and raisins.
- 5. Using a rounded tablespoon, drop the cookies onto parchment-lined baking sheets about 2 inches apart (12 per sheet). Bake until the cookies are no longer wet-looking in the center, 14 to 16 minutes, rotating pans halfway through. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 232 calorie, Fat 9 grams, SaturatedFat 5 grams, Cholesterol 38 milligrams, Sodium 127 milligrams, Carbohydrate 37 grams, Fiber 1.5 grams, Protein 3 grams, Sugar 22 grams
SOFT AND CHEWY OATMEAL RAISIN COOKIES
Soft and chewy with that trademark homemade flavor, these are the best soft and chewy oatmeal raisin cookies. Your family will love these easy oatmeal raisin cookies!
Provided by Sally
Categories Dessert
Time 1h
Number Of Ingredients 13
Steps:
- Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
- In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you're afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to "set" on the baking sheet during this time.
CRAZY OATMEAL RAISIN COOKIES (BIG BATCH )
This is a very flexible oatmeal raisin cookie recipe and if you would like to opt out two cups of the reasons you may put in Craisins which is what makes it crazy good!
Provided by Tonia S.
Categories Drop Cookies
Time 36m
Yield 144 dozen, 144 serving(s)
Number Of Ingredients 11
Steps:
- Mix the first four ingredients together using a whisk and then set aside in a separate Bowl.
- Cream together the ingredients five, six, seven, eight and nine any ingredients list now set aside.
- Last two ingredients on the ingredients list art of the start in last.
- Mixed together the Bulls of ingredients the wet ingredients and the dry ingredients in a stand mixer pour in the dry ingredients carefully.
- Stir in the oats and raisins last.
- Cook at 350 degrees for 11 to 13 minutes watch carefully do not over bake.
Nutrition Facts : Calories 159.3, Fat 5.8, SaturatedFat 3.4, Cholesterol 23.9, Sodium 117.2, Carbohydrate 25.5, Fiber 1, Sugar 15.2, Protein 2
GRANDMA'S OATMEAL RAISIN COOKIES
Very moist (don't cook them too long), very rich in flavor, yet somehow not too heavy. Grandma's recipe! Even people who don't like oatmeal raisin cookies do like these.
Provided by Lisa
Categories Desserts Cookies Spice Cookie Recipes
Time 1h15m
Yield 96
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the shortening, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt, cinnamon, allspice and cloves; stir into the sugar mixture until well blended. Mix in the rolled oats alternately with the milk. Finally, stir in the raisins. Drop by heaping spoonfuls 3 inches apart onto the prepared cookie sheets.
- Bake in the preheated oven for 10 to 11 minutes, or until edges are golden and tops are dry. Cool on cookie sheets for 1 minute before removing to cool on wire racks.
Nutrition Facts : Calories 105.2 calories, Carbohydrate 14 g, Cholesterol 8 mg, Fat 4.9 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 1.2 g, Sodium 49.5 mg, Sugar 6 g
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