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Soft Oatmeal Raisin Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 39 reviews
  • Author: admin
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Total Time: 37 minutes (excluding chilling time)
  • Yield: 30 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Soft Oatmeal Raisin Cookies recipe yields tender, chewy cookies bursting with warm spices, plump raisins, and a delightful hint of molasses. With a perfect balance of quick and old fashioned oats, optional toasted walnuts, and a methodical step-by-step preparation including chilling the dough for enhanced flavor and texture, these cookies come out thick, soft, and irresistibly good every time.

Ingredients

Scale

Wet Ingredients

  • 1 cup butter (softened, 2 sticks)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon molasses

Dry Ingredients

  • 2 & 1/2 cups all-purpose flour (spooned and leveled)
  • 1 & 1/2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 & 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • Pinch cardamom (optional)
  • 1 cup quick oats
  • 1 cup old fashioned rolled oats

Sugars

  • 1 cup brown sugar
  • 3/4 cup granulated sugar

Additional Ingredients

  • 1 & 1/2 cups raisins
  • 1/2 cup chopped walnuts (toasted, optional)

Instructions

  1. Prepare raisins and walnuts. Bring a small pot of water to a boil and pour over 1 & 1/2 cups raisins in a bowl to plump them for at least 10-15 minutes. In a small pan over medium heat, toast 1/2 cup walnuts for 3-5 minutes until fragrant and light brown. Allow to cool.
  2. Beat butter. In a large bowl or stand mixer, beat 1 cup softened butter until soft and creamy.
  3. Add sugars. Beat in 1 cup brown sugar and 3/4 cup granulated sugar until fluffy, scraping the bowl sides and bottom for 2-3 minutes.
  4. Incorporate wet flavorings. Add 2 eggs, 2 teaspoons vanilla extract, and 1 tablespoon molasses. Beat well to combine.
  5. Prepare dry ingredients. Spoon and level 2 & 1/2 cups all-purpose flour into the bowl but do not mix yet. On top, add 1 & 1/2 teaspoons baking soda, 1 teaspoon kosher salt, 1 & 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, and a pinch of cardamom if using. Stir these spices into the flour with a spoon.
  6. Combine flour mixture. Use beaters to stir flour into dough partially until still some white flour remains. Scrape bowl sides.
  7. Add oats and nuts. Add 1 cup quick oats, 1 cup old fashioned rolled oats, and toasted walnuts if using.
  8. Finish mixing. Beat just until flour streaks disappear, scraping bowl edges carefully. Avoid overmixing to keep cookies tender.
  9. Drain and dry raisins. Strain raisins and dry on paper towels. Set aside some for topping if desired.
  10. Incorporate raisins. Stir raisins into dough using a wooden spoon. If raisins are wet, mix to the best ability without overworking dough.
  11. Chill dough. Cover and refrigerate dough for 2 hours up to 48 hours. For quicker baking, shape dough into balls, place on a plate, cover, and chill for 30 minutes.
  12. Preheat oven. Set oven to 350°F (175°C). Line baking sheets with silicone mats or parchment paper.
  13. Shape cookies. Using a 2-inch cookie scoop or hands, form dough balls about the size of a golf ball. Place on baking sheet 2 inches apart, fitting about 12 cookies per half sheet pan.
  14. Bake cookies. Bake at 350°F for 11-12 minutes until edges are firm and golden with a slight sheen in the center but not overly shiny. If tops remain shiny, bake 2-3 minutes more.
  15. Shape for thickness. Immediately upon removing from oven, use two spoons to gently push cookies inward, shaping into thick, soft centers before edges crisp.
  16. Add extra raisins. Press reserved raisins onto cookie tops if desired.
  17. Cool. Transfer cookies to a wire rack and cool completely before serving, although enjoying one warm is encouraged.
  18. Storage. Store cookies covered at room temperature on the counter.

Notes

  • Plumping raisins in boiling water before baking ensures extra juiciness in the cookies.
  • Toasting walnuts enhances their flavor and adds a pleasant crunch but is optional.
  • Chilling the dough allows flavors to develop and prevents cookies from spreading too much during baking.
  • Shaping the cookies right after baking creates a soft and thick center, which is a signature texture of these cookies.
  • Using a combination of quick and old fashioned oats gives a nice chewy texture and visible oat presence.
  • Be careful not to overmix once flour is added to keep cookies tender.
  • Cardamom is optional—use only if you like its warm, citrusy spice.
  • Use parchment or silicone mats to prevent sticking and promote even baking.

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Find it online: https://easybakekitchen.com/soft-oatmeal-raisin-cookies-recipe/