Oatmeal Raisin Cookies
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Soft and chewy oatmeal cookies are spiced with cinnamon and studded with sweet, plump raisins.
Let’s talk about oatmeal raisin cookies. I feel like it’s a love or hate relations. People either love oatmeal raisin cookies and grab for them first or they totally turn their nose up at these cookies.
I’ve been making oatmeal raisin cookies for as long as I can remember. In fact, I think they may have been one of the cookies I learned how to make in home economics class in high school.
I went looking for my recipe and was surprised to see just how many oatmeal cookie recipes I have on the blog. I’ve got the classic Grandma’s Oatmeal Cookies that don’t have any raisins. Then there’s White Chocolate Cranberry Oatmeal Cookies which are always a favorite at the holidays. Then we have Gourmet Iced Oatmeal Raisin Cookies which are my personal favorite.
This classic oatmeal raisin cookies has spices, oatmeal, and raisins in it. It’s super easy to make and I always have all of the ingredients on hand to make them.
Ingredients:
- all purpose flour
- baking powder
- salt
- cinnamon (use a good quality cinnamon because you want the spices to shine in this cookie)
- butter (I like to use salted but you can use unsalted)
- granulated sugar
- brown sugar
- eggs
- vanilla extract
- oats
- raisins
To make the cookies preheat the oven to 350 degrees. In a large bowl combine the flour, baking powder, salt, and cinnamon. Set aside.
In another mixing bowl cream together the butter, sugar, and brown sugar. Add in the eggs and vanilla and mix until well combined.
Add the flour mixture to the butter mixture and mix until well combined. Add in the oats and stir until just combined.
What type of oats should I use in oatmeal raisin cookies?
Typically you should use old fashioned or rolled oats. This type will provide a chewy, nutty texture to your cookie. They are thicker than quick oats so you can tell that the cookies have oats in them. You can use quick oats but I find that the oats bake into the cookie so there isn’t as much texture or chewiness to the cookies.
Finally, fold in the raisins. Then drop the cookie dough by heaping tablespoon onto a cookie sheet and bake for 11-13 minutes or until they are golden brown. Remove from oven and place the cookies on a wire rack to cool completely.
What type of raisins should I use in Oatmeal raisin cookies?
The easy answer is that you can use dark raisins, golden raisins, or a combination of the two. While I generally use dark raisins I do like using a combination of the two. You can even get creative and use dried cranberries in the cookies instead of raisins.
Oatmeal raisin cookies are simple to make and taste delicious. I like to slightly under cook them so that the edges are just crispy brown and the insides are soft and chewy.
The cookies turned out wonderful as usual. I’ve found it’s pretty difficult to mess these up so they are the perfect beginner’s cookie.
How do your store these cookies?
Place these cookies in an air tight container and leave them on the counter or table. They should stay fresh for up to 4-5 days.
Can you Freeze these Cookies?
You can freeze the cookies or the dough. If you want to freeze the dough scoop it out onto a cookie sheet and freeze. Once the dough is frozen place it in a freeze bag. Freeze for up to 6 months. When ready to bake just add 2-4 minutes to the baking time and bake from frozen.
If you want to freeze the baked cookie allow them to cool completely. Place on a cookie sheet and freeze for 1 hour. Remove from the freezer and place in a freezer bag. Freeze for up to 4 months. When ready to enjoy remove from freezer, place in a single layer, and thaw on the counter.
Oatmeal Raisin Cookies
Ingredients
- 3 1/3 c. flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 Tablespoon cinnamon
- 1 1/2 c. butter 3 sticks
- 1 2/3 c. sugar
- 1 2/3 c. brown sugar
- 3 eggs
- 1 Tablespoon vanilla
- 4 c. oats
- 2 c. raisins
Instructions
- Preheat the oven to 350 degrees.
- In a large mixing bowl combine the flour, baking powder, salt, and cinnamon. Set aside.
- In another large mixing bowl cream the butter and the sugars together.
- Beat in the eggs one at a time until well combined. Stir in the vanilla.
- Stir the flour mixture into the wet ingredients and mix until no flour is visible.
- Stir in the oats and raisins until just combined.
- Drop cookies by heaping teaspoon onto a cookie sheet making sure the cookies are 2 inches apart. Bake for 11-13 minutes or until golden brown.
- Remove from oven and and cool on a wire rack.
Notes
A classic! You are a cookie-baking machine! Your friends and family are lucky!! 🙂