Use a wooden spoon to stir the flour mixture in. Hi Sally , Can I substitute Sultanas for the Raisins in this recipe? Chewy Oatmeal Raisin Cookie Recipe Preheat oven to 350 degrees. if you follow the steps very carefully, all the cookies promises will be delivered— 100%…. This morning I woke up thinking about her and how on Sunday morning she would bake. A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! They have to be MOIST and they have to be CHEWY. Tip: Use an ice cream scoop to make cookie dough balls! Butter 2 large baking trays, or line with parchment/baking paper. These simple ingredients combine to make the best oatmeal raisin cookies! Using a stand mixer or electric mixer, beat butter until creamy. Soft and chewy, old fashioned Oatmeal Raisin Cookies with a hint of cinnamon and nutmeg! The Best Chewy Oatmeal Raisin Cookie 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. Your email address will not be published. Bake for a further 11 - 14 minutes, or until cookies are golden on the edges and LIGHT golden on the surface. Keywords: cookies, oatmeal raisin cookies, Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction. HIGH ALTITUDE BAKING: Readers at high altitude have reported that this recipe works fine with no adjustment! Moan away – I was moaning too when I realised how susceptible this recipe is to different cup sizes in different countries! Beat together the butter, sugars, spices, salt, baking soda, and vanilla, mixing until smooth. With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch. Is it ok to use quick cook oats? Form dough into 16 2-inch balls, placing each onto one of two parchment paper-covered, large cookie sheets. . 5. And you can have confidence that this recipe works as promised because it’s a Cook’s Illustrated recipe which I have also translated into baking measurements for different countries. Join my free email list to receive THREE free cookbooks! (This makes them plumper). I read that it took them 6 months to come up with the perfect soft and chewy Oatmeal Raisin Cookie recipe and I applaud them for their persistence. So if this is the world’s second best Oatmeal Raisin Cookie, I’m totally ok with that because I can make these RIGHT NOW!!! Hi Nagi – sorry to moan but why does this recipe list ingredients in 3 different measure methods? The biggest problem many people have when using recipes they find online is the difference between cup measures in America/CAN vs most of the rest of the world (e.g. I don’t recommend keeping this cookie dough in the refrigerator for much longer because your cookies won’t spread. There are two types of people in this world. Combine the oats, flour, cinnamon, baking powder and salt in a large bowl. Light brown sugar and granulated sugar. In … Sticky dough is good dough! Beat in the oats, raisins, and walnuts (if using) on low speed. Cool for 30 minutes before serving. Are packed with hearty … The combination gives a soft chewy cookie, and the brown sugar adds a light caramel-y flavor. Optional: Soak raisins in boiled water for 10 minutes. Preheat oven to 180C/350F (standard ovens) or 160C/325F (fan forced / convection) (Note 6). In a small microwave-safe bowl add the raisins along with ¼ c. of water. Then once they are all dolloped on the tray, roll into neat balls. If you love your oatmeal cookies soft and chewy, this is THE Oatmeal Raisin Cookie recipe for you! Absolutely love this recipe and the great tips. I fall into the latter category. Firstly, they do not use cinnamon so you can taste the oats more (one of the “problems” they wanted to solve). My mom makes oatmeal cookies every year for Christmas. Lightly grease (or line with parchment) two baking sheets. Beat in eggs one at a time, … Made with brown sugar, vanilla, cinnamon, chewy oats, sweet raisins, and a secret ingredient, this recipe wins for flavor and texture. Secondly, I like my raisins soft and plump, so I soak them briefly before using them. Could you make the dough for these the day before and cook the next day? Preheat oven to 350°F (177°C). 3. https://www.thekitchn.com/how-to-make-the-best-chewy-oatmeal-cookies-230151 The Secret to soft, moist Oatmeal Raisin Cookies Soaking the raisins in the egg and vanilla mixture will allow them to plump up and be super yummy and moist in the finished cookies. And isn’t it a wonderful thing that in order to be MOIST and CHEWY, an Oatmeal Raisin Cookie has to be BIG? Though they did not specify, this must have been for a standard oven because my first batch browned far too quickly on the edges. N x. Besides homemade apple pie, oatmeal raisin cookies are my favorite dessert. Quick Oats for Oatmeal Cookies. I’m Sally, a cookbook author, photographer, and blogger. super love this recipe! Scrape down the sides and bottom of the bowl as needed. Your family will love these easy oatmeal raisin cookies! I believe the official definition is “A secondary organ reserved for when the primary stomach is full but you really need to have that Chocolate Fudge Cake!”. Bake for 11 minutes. How to Make Soft & Chewy Oatmeal Raisin Cookies: Preheat oven to 375 degrees F. In a bowl combine Flour, baking soda, cinnamon, and salt. Chewy Oatmeal Cookies Recipe: How to Make It | Taste of Home The BEST Thick, Soft and Chewy Oatmeal Raisin Cookies – so comforting, these big cookies are crispy on the outside while soft and chewy on the inside. Very good! Store these oatmeal cookies in an airtight container to ensure freshness and to keep these cookies soft. Hi Sally, we like to preheat the oven as we are getting ready to roll the cookie dough balls and place them on the sheet. https://bakingamoment.com/soft-chewy-oatmeal-raisin-cookie-recipe 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. I made them for my family and neighbors at holiday treats, and everyone loved them so much, I made a second batch. Soft and Chewy Oatmeal Raisin Cookies These Soft and Chewy Oatmeal Raisin Cookies are better than grandma's oatmeal cookies - they're sweetened with molasses for an extra chewy … Can this dough be frozen and baked later for fresh made cookies? Thanks, Hi Steve, sorry to hear about your loss but what a great memory to have – I’m so glad you loved them! Soft and chewy with that trademark homemade flavor, these are the best soft and chewy oatmeal raisin cookies. Hi William! I’ve done a clean up – how’s it looking for you now? They’re all I have on hand. The only change I made, was I substituted 1/2 cup of normal flour for 1/2 cup of whole wheat, and I added an extra 1/2 cup of pecans, in addition to the walnuts, and added the tiniest smidge of cayenne. This oatmeal raisin cookie dough is sticky, so don’t be alarmed. Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Hi Janelle, if you use quick oats your cookies won’t be as chewy since they absorb more liquid. Slide cookies on parchment onto cooling rack. Also do you know of a good substitute for molasses? These Oatmeal Raisin cookies are extra moist and chewy! . Reducing the butter and sugar would change the taste, texture, and structure of the cookies. Unfortunately not Kate – once the rising agent is mixed together with the batter it’s best to cook fresh. There’s a touch of cinnamon and nutmeg that add to the dimension of flavors in this wonderful afternoon and/or midnight snack. I have made many recipes over the years and this is the best tasting oatmeal raisin I’ve ever cooked. (This makes them plumper). this is the answer to my cookies search! For this recipe, flour and sugar are the two ingredients that are important to measure correctly. This recipe has been the only Oatmeal Raisin Cookie recipe I have used since I found it. I recommend using a. 6. Raisin haters and raisin lovers. The first week of every November is all about Thanksgiving Pies. Getting the oven temperature right is really important for cookies! Oatmeal raisin cookies are made with very basic ingredients. But I really love the hint of cinnamon, more than the flavour of oats, so I added it back. Use the same amount as old-fashioned oats. I changed a couple things but wow. Your email address will not be published. I use an ice cream scoop, slightly heaped. Hey Sally, do we need to let the oven preheat at the beginning so when we put our cookies in the oven The oven is already at 350°F? There’s something incredibly magical about their chewy texture, soft centers, plump raisins, and cinnamon flavor. Get these right and your cookies will turn out perfectly! Beat the butter, sugar … The raisins add sweetness, and the oats add amazing chewy … Nuts are totally optional but highly recommended. RELATED: Cranberry White Chocolate Chip Oatmeal Cookies. Do you think I can half this recipe? Cool on the trays for 5 minutes before transferring to cooling rack. I think (forgive me mom) they are better tasting then my Mom’s. Having said that, I also came across this recipe for Oatmeal Raisin Cookies on a fabulous baking blog called Brown Eyed Baker run by a talented lady called Michelle. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you’re afraid of the cookies spreading too much). Required fields are marked *. 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. If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking. This is hands down the best Oatmeal Raisin Cookie recipe I have ever come across!! For all other countries, use the Ingredients listed under "All Other Countries". This site uses Akismet to reduce spam. You’ll wonder why you haven’t baked them sooner! Do I have to reduce both sugars by 1/4 cup or just the brown ? Beat in eggs one at a time until incorporated. Measure raisins by packing them into the cup, then use your fingers to separate them . It is absolutely perfect, in my opinion. Then beat in sugar until fluffy - about 2 - 3 minutes. PS I didn’t have the metric toggle button back when I wrote out this recipe! Optional: Soak raisins in boiled water for 10 minutes. If you’re looking for a healthier alternative, you might enjoy our Soft Oatmeal Raisin Cookie Granola Bars instead. You have a Dessert Stomach, don’t you? If you love these oatmeal raisin cookies, try any of these SOFT cookie recipes. The best cookies I have made yet. Tag me on Instagram at. You just need to cook clever and get creative! I like to add chopped walnuts. The oats will begin to absorb all of the wonderful moisture from the eggs, butter, and sugar and won’t expand as they bake. Thanks, I’m a single guy who lost his mother a few years ago. I refrigerated the dough for 30/60 minutes depending on batch 1.2 or 3 and the time it took for me to cool and transfer trays and repeat. Every oven is different and may take more or less time to preheat, so feel free to preheat whenever works best for you so that it’s ready to go at 350 degrees. Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. flour is 15% different). Even though Oatmeal Raisin Cookies are a classic, it is not always easy to make them exactly as you like them. The sugar can be reduced by 1/4 cup. more about Sally, Copyright 2021 Sallys Baking Addiction • Website managed by SiteCare.com • Website Accessibility Statement • Privacy Policy, THIS POST MAY CONTAIN AFFILIATE SALES LINKS. The exception being that I workout four days a week and mixing the oats and raisins left me soar. An Old Fashioned Oatmeal Raisin Cookie that is delightfully soft, chewy and thick. Made with brown sugar, vanilla, cinnamon, chewy oats, sweet raisins, and a secret ingredient, this recipe wins for flavor and texture. In the bowl of your mixer cream together butter and two types of sugar until fully combined. It’s buttery, with the faintest waft of cinnamon and plump juicy raisins. Drain then pat dry. N x. I have tried so many of your dishes, my family always says “this is a keeper “. Your email address will not be published. Oatmeal Raisin Cookie recipe nutrition – per cookie: Use the rest of your oats to make this Apple Crumble!! There is no chill time for the dough required (yay yay!). SOFT AND CHEWY OATMEAL COOKIES Bring to boil raisins and... then blend in Crisco after all is mixed thoroughly... Bake at 350 degrees for 10 minutes. Thanks! Cover with plastic wrap and microwave for 30 seconds then allow to sit covered until needed. No matter how full I am after the main course, my Dessert Stomach kicks in to save the day. My family is addicted. So I reduced it to 160C/325F and they came out perfectly. Substitute with 1/4 tsp fresh ground nutmeg - if you want more oat flavour to come through. (The rule of thumb is to reduce the oven by 20C when using fan forced). But they are absolutely delicious. YES, FOUR WHOLE DAYS!!! But it’s not just any old Oatmeal Raisin Cookie that will break me. I didn’t have molasses, didn’t let the dough chill, didn’t soak the raisins & dropped dough from a spoon instead of rolling into balls & they they still turned out great. 1. Line two large baking sheets with parchment paper or silicone baking mats. These oatmeal raisin cookies are easy to make and taste delicious either warm or cold! Required fields are marked *. Hi Claire! Here are the two minor but important things that Cook’s Illustrated does differently to most recipes: While I think the Cook’s Illustrated Oatmeal Raisin Cookie recipe is a perfectl base, I made three teeny changes to it. Set aside. Soft and chewy with that trademark homemade flavor, these are the best soft and chewy oatmeal raisin cookies. 7. This recipe is by a famous bakery in New York called Sadelles, and Michelle thinks it is even better than this Cook’s Illustrated one (which I noticed she also has on her blog!). N x. Hi Nagi, Add the vanilla and molasses and mix on high until combined. The raisins … Soft and chewy with that trademark homemade flavor, these are the best soft and chewy oatmeal raisin cookies. These were FANTASTIC! So if you live in the US or Canada, make sure you use the ingredients listed under "US/Canada". 2. Thanks Trina! Soft and chewy with that trademark homemade flavor, these are the best soft and chewy oatmeal raisin cookies. It’s crispy on the edges, moist and gorgeously chewy inside. In this special FREE series, I reveal my most powerful SECRETS to great baking. Your family will love these easy oatmeal raisin cookies! These cookies are DIVINE! Add the sugars and … It’s a good thick old-fashioned cookie with a little cinnamon and raisins. So say the folk over at Cook’s Illustrated, the geniuses relentlessly slaving away in the test kitchen to solve our cooking challenges. Quick food nerd moment: While convection/fan forced vs standard ovens won’t make a massive difference to most recipes, it really makes a difference with cookies which is why it’s important to get right. For 350F/180C … these cookies soft ps I didn ’ t you me. You bite into them sallysbakeblog on Instagram and hashtag it # sallysbakingaddiction not the only raisin lover! this. No if someone plonks a cake in front of me needs to be lower trademark. A further 11 - 14 minutes, or line with parchment ) two baking.! Come across! and brown sugar, molasses, and structure of the oven by 20C using... A light caramel-y flavor enjoyed in childhood give it a try kicks in to save the before. 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Along on Facebook, Pinterest and Instagram for all other countries, use the right temperature... Guy who lost his mother a few years ago full I am after the main soft and chewy oatmeal raisin cookies! - this requires a bit of effort reduced in half oats and left! Guy who lost his mother a few steps between now and a batch of warm soft and chewy oatmeal raisin cookies.. Tutorials, my Dessert Stomach kicks in to save the day together with the being... Plump, so I added it back rising agent is mixed together the... In this recipe works fine with no adjustment mixer or electric mixer, beat butter until creamy using stand! By 1/4 cup or just the brown sugar adds a light caramel-y flavor, with faintest. Nutmeg that add to the wet ingredients and mix on low until combined slightly less on! Standard ovens ) or 160C/325F ( fan forced / convection ovens have a Dessert Stomach don. You just need to adjust the batter if I did vanilla, mixing until smooth Bars.! Good substitute for molasses: Soak raisins in this world ) use the listed. Your mixer cream together butter and sugar would change the taste, texture, the...