Soft And Chewy Oatmeal Raisin Cookies Recipe

I was excited to create my Homemade Oatmeal Raisin Cookies. With unsalted butter, vanilla extract and old fashioned oats mingling with plump raisins, each bite unfolds a subtle sweetness and inviting texture. I take pride in this recipe that surprises and delights with every chewy, irresistible mouthful of pure magic.

I recently whipped up these Soft And Chewy Oatmeal Raisin Cookies and man, I’ve gotta tell you they blew my mind. I mixed 3/4 cup unsalted butter (softened, of course) with 3/4 cup light brown sugar and 1/2 cup granulated sugar, then stirred in 2 large eggs and a splash of vanilla extract.

Then I folded in 1 cup all-purpose flour, a touch of half a teaspoon each of baking soda, salt, and ground cinnamon. After that, I tossed in 3 cups of old fashioned oats and 1 cup of raisins to get that perfect chewy texture youd expect from a homemade oatmeal cookie.

There’s something about these cookies that remind me of those classic oatmeal raisin bars and spice cookies youve probably had before when you were a kid. Theyre super easy to make and turn out delicious every single time, proving sometimes simple is best.

Enjoy experimenting with this treat!

Why I Like this Recipe

I really love how easy this recipe is to follow—it’s simple enough that I never stress about ending up with burnt cookies. I like that they come out soft and chewy every time, which reminds me of cookies my mom used to make. I enjoy the warm spice of the cinnamon and the sweet burst from the raisins, which makes every bite interesting. Plus, the combination of butter and sugars gives them a rich, buttery flavor that I just can’t get enough of.

Ingredients

• Unsalted Butter: Adds rich flavor and fats, ensuring a soft, moist cookie texture.
• Light Brown Sugar: Provides deep, caramel sweetness, creatin a chewy, flavorful cookie.
• Eggs: Bind ingredients, add protein and moisture for a tender, satisfying bite.
• Old Fashioned Oats: Offers fiber and slow-release carbs, lending hearty texture and wholesome taste.
• Raisins: Inject bursts of natural sweetness and extra fiber, enhancing each cookie’s chew.
• Vanilla Extract: Enhances overall flavor with a hint of warmth and familiar sweetness.
• Baking Soda: Helps cookies rise and achieve a soft texture without falling flat.
• Granulated Sugar: Provides quick dissolving sweetness, supplementing the rich brown sugar flavor.
• Ground Cinnamon: Offers warm, spicy notes that balance the sweetness perfectly.

Ingredient Quantities

• 3/4 cup unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 3 cups old fashioned oats
• 1 cup raisins

How to Make this

1. Preheat your oven to 350°F. In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar until the mixture becomes light and fluffy.

2. Beat in the two eggs and stir in the vanilla extract until well combined.

3. In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.

4. Slowly add the dry ingredients to the wet mixture. Mix till just combined, be careful not to overmix.

5. Stir in the old fashioned oats until evenly distributed.

6. Fold in the raisins ensuring they spread out evenly through the dough.

7. Scoop rounded tablespoonfuls of cookie dough onto an ungreased baking sheet, leaving about 2 inches of space between each cookie.

8. Bake in the preheated oven for 10-12 minutes, or until the edges are just starting to turn golden.

9. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack.

10. Enjoy your soft and chewy oatmeal raisin cookies while they’re warm and delicious!

Equipment Needed

1. Oven (preset to 350°F)
2. Large bowl for creaming the butter and sugars
3. Electric mixer or hand whisk for beating eggs and mixing ingredients
4. Measuring cups and spoons to measure out all ingredients
5. Medium bowl for whisking together dry ingredients
6. Rubber spatula to fold in the oats and raisins
7. Baking sheet (ungreased) for placing the cookie dough
8. Cookie scoop or a tablespoon for portioning the dough
9. Wire cooling rack to let the cookies cool after baking

FAQ

Soft And Chewy Oatmeal Raisin Cookies Recipe Substitutions and Variations

• If you run out of unsalted butter, you can use an equal amount of margarine or coconut oil. They both work pretty good.
• If you dont have light brown sugar, dark brown sugar is a fine swap since they’re almost the same.
• For eggs, try using 1/4 cup of unsweetened applesauce per egg if needed.
• You can replace all-purpose flour with whole wheat flour, though you might need to adjust your liquids a little.
• If you’re low on vanilla extract, a bit of almond extract can add a slightly different flavor.

Pro Tips

1. Make sure your butter’s soft enough but not melted – if it’s too cold, your sugars won’t cream right and the texture could suffer.
2. After mixing everything together, let your dough chill in the fridge for about 15 minutes; this can really help your cookies keep their shape and not spread too much in the oven.
3. Be careful when you add the oats into the mix; stirring too much can make the dough tough, so mix until just combined.
4. Try using a cookie scoop instead of a spoon for uniform size, so all cookies bake evenly and come out looking pretty much the same.