Chewy Oatmeal Raisin Cookies recipe – perfect texture, soft, full of oats, raisins, and nuts. This oatmeal raisin cookie recipe will surely be your new tried and true oatmeal cookie recipe. It’s a good thick old-fashioned cookie with a little cinnamon and raisins.

CHEWY OATMEAL RAISIN COOKIES

INGREDIENTS IN OATMEAL RAISIN COOKIES

• Butter – real butter makes these delicious.
• Sugar – we use both brown sugar and white sugar here.
• Oats – believe it or not you want to use less oats rather than more oats in a cookie. This yields a chewier cookie.
• Nuts – you can use pecans or walnuts in these or leave them out completely.
• Raisins – add that sweetness. See tips below on soaking raisins.
• Eggs – we use one egg and one egg yolk. This yields a chewy cookie.
• Cinnamon – adds some spice.
• Baking Soda – helps the cookies rise.
• Flour – helps hold the cookie together.
• Vanilla – always use pure vanilla extract.
• Salt – brings out all of the flavors.

 

HOW TO MAKE OATMEAL RAISIN COOKIES

1. Preheat the oven to 325 degrees. Line cookie sheets with parchment paper. 
2. Melt butter and let cool slightly.
3. Mix flour, baking soda and salt; set aside. 
4. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the cinnamon, vanilla, egg, and egg yolk for 2-3 minutes until light and creamy. Mix in the flour mixture until just blended. Add the oats, nuts, and raisins. Mix until just blended.
5. Place 1/4 cup balls of dough onto parchment lined cookie sheet and bake for 14-16 minutes. Do not overbake. The edges should look brown and the centers still slightly soft. Let the cookies rest on the cookie sheet for a couple of minutes before transferring to a cooling rack.

TIPS FOR THIS RECIPE

• Make sure you are measuring your flour correctly. Don’t scoop your measuring cup directly into the four as this compacts the flour. Spoon the flour into the measuring cup.
• Melted butter gives the cookies their chewy texture.
• Use parchment paper. It makes your cookies turn out so much better!
• Do not overbake! Cookies will continue to bake as they cool on the baking sheet.
• Each cookie is 1/4 cup. It’s a big cookie and it’s delicious. If you want to make a smaller version, feel free. Just make sure to bake it for less time.

SHOULD I SOAK MY RAISINS?

Although this is not necessary, some bakers believe that you should always soak your raisins in warm water before using them in a recipe. Raisins are dried and will pull moisture from your cookies when baking. If you soak them your cookies will be more moist. Make sure you dry them well after soaking.

OTHER COOKIE RECIPES:

• Soft Chocolate Chip Cookies
• The Best Snickerdoodle
• Oatmeal Cream Pies
• Almond Cookies
• Monster Cookies
• No-Bake Cookies
• Peanut Butter Cup Cookies
• S’mores Cookies
• Soft Sugar Cookies
• Sprinkle Cookies

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Chewy Oatmeal Raisin Cookies

Yield: 24 cookies

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This Chewy Oatmeal Raisin Cookies recipe will surely be your new tried and true oatmeal cookie recipe. It's a good thick old-fashioned cookie with a little cinnamon and raisins.

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Ingredients

• 2 cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, melted (1½ sticks)
• 1 cup packed brown sugar
• ½ cup white sugar
• 1 teaspoon cinnamon
• 1 tablespoon pure vanilla extract
• 1 egg
• 1 egg yolk
• 1 ½ cups old-fashioned oats
• 1 heaping cup raisins
• ½ cup chopped walnuts or pecans, (optional)

Instructions

1. Preheat the oven to 325 degrees. Line cookie sheets with parchment paper. Your cookies turn out so much better with parchment paper. Believe me! Buy some!
2. Melt butter and let cool slightly.
3. Mix flour, baking soda and salt; set aside. (See Note on the proper way to measure flour)
4. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the cinnamon, vanilla, egg, and egg yolk for 2-3 minutes until light and creamy. Mix in the flour mixture until just blended. Add the oats, nuts, and raisins. Mix until just blended.
5. Place 1/4 cup balls of dough onto parchment lined cookie sheet and bake for 14-16 minutes. Do not overbake. You can also do smaller balls just bake for less time. Remember I'm at sea level so if you aren't you may need longer. The edges should look brown and the centers still slightly soft. Let the cookies rest on the cookie sheet for a couple of minutes before transferring to a cooling rack.

Notes

Source: The Girl Who Ate Everything

Make sure when you measure your flour that you do NOT pack it into the measuring cups. The proper way is to spoon the flour into your measuring cup. This can make the difference between a fluffy and chewy cookie.

Nutrition Information:

Yield: 24 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g