Oatmeal Raisin Cookies are an easy oatmeal cookie recipe full of raisins – soft and chewy and made from scratch these homemade cookies are a classic favorite and easy to make!
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FULL RECIPE: https://www.crazyforcrust.com/oatmeal-raisin-cookies-recipe/
Oatmeal Raisin Cookies Recipe (Soft & Chewy)
•1 teaspoon ground cinnamon
•1 teaspoon salt
•1 teaspoon baking soda
•1 1/2 cups all-purpose flour
•1 cup unsalted butter softened
•1 1/2 cups packed brown sugar
•2 large eggs
•1 teaspoon vanilla extract
•1 tablespoon orange zest
•3 1/4 cups quick cooking oats
•1 1/2 cups raisins
1.Note: this dough needs to be chilled. Plan ahead!
2.In a medium bowl, whisk cinnamon, salt, baking soda, and flour. Set aside.
3.Cream butter and sugar in the bowl of a stand mixer fitted with the paddle
attachment. (You can also use a large bowl and a hand mixer.) Cream until smooth,
about 1-2 minutes. Mix in eggs, vanilla and zest and beat until smooth.
4.Gradually mix in dry ingredients until smooth, being careful not to over mix. Add
oats and mix, then stir in raisins.
5.Scoop 2 tablespoon sized balls of dough and place on a cookie sheet lined with
parchment or wax paper. Cover with plastic wrap and chill for at least 1 hour.
6.When ready to bake, preheat oven to 350°F. Line two cookie sheets with
parchment paper or a silpat baking mat and place the cookie dough balls 2” apart.
7.Bake for 10-12 minutes, until the bottom is slightly golden. Cool on cookie sheets
for 10 minutes, then remove to a rack to cool completely.
8.Store cookies in an airtight container for up to 4 days. They can also be frozen in
an airtight container or ziploc bag for up to 2 months.
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– Oatmeal raisin cookies. This is my favorite recipe.
They are super soft. Oatmeal raisin cookies are super simple. I’ve been making the same
recipe for so many years. You can add anything that
you want, chocolate chips, nuts, anything that you want. But we’re making the classic today, the OG oatmeal raisin cookies. I’m going to start with
one and a half cups of all purpose flour. I like to whisk my dry
ingredients together before I start mixing. So I’m going to add to
that a teaspoon of salt, one teaspoon of baking soda, and a teaspoon of ground cinnamon. I have oatmeal cookies
without ground cinnamon. Sometimes in the fall
I’ll use pumpkin spice. Just whisk that together
and then we’ll set it aside. Now this recipe starts with
one cup of unsalted butter. Now if you’re using salted
butter, that’s totally fine. You’ll just want to cut
the added salt in half, so you don’t want your
cookies to be too salty. But I’m using two sticks of
softened unsalted butter, and when butter is softened,
you know it softened, ’cause when you press
it, the indents stay, but it’s not oily. So that’s how you know that
it’s properly softened. I usually leave it sit for about an hour at room temperature, or you can microwave it like on half power for a few seconds if you
forget like I always do. So I’m just going to add
that butter into my mixer. To that, we’re going to add brown sugar. Now I’m using one and a half
cups of packed brown sugar, but I love what brown
sugar does to cookies. It keeps them soft for a long time. I love the flavor that it
adds. So I use all brown sugar. I’m going to use my petal attachment and I’m going to cream this together. When you cream butter and
sugar, you want to just mix it until it’s nice and fluffy. It’ll take about one to two minutes. Alright, once it’s nice and creamed, you’ll tell that the brown
sugars kind of mixed in to the butter. There won’t be any butter chunks. It’ll kind of spread around
the side of the bowl. I’m going to scrape the paddle and then I’m going to
scrape the sides of the bowl before we continue. Then I’m going to add a
teaspoon of vanilla extract and two large eggs. One thing I love about this
recipe is since it has two eggs, it makes it super easy to cut in half if you
don’t want as many cookies. And then just mix that until
it’s nice and combined. (mixer whirring) Flour mixture that we whisked before, and then just stir that in. (mixer whirring) At this point where it’s
time to add the oats. Now for oatmeal cookies,
I like using quick oats because they’re a little bit finer. Regular old fashioned oats. While you could use them, they’re going to add so much more
chewiness to the cookies like and not necessarily a good chew because they don’t dissolve as much as the quick oats do in the cookie dough. So I prefer using quick oats. You can buy those in the
regular grocery store. If you only have old
fashioned or rolled oats, you can just pulse them in a blender or a food processor and it
turns itself into quick oats. So that’s a great little
tip there for you. And add three and a
quarter cups of those oats. Then one and a half cups of raisins. It’s a very thick cookie
dough and it makes a lot. So that’s why I really
recommend using the stand mixer or at least a hand mixer ’cause it’s going to be really
hard to mix these by hand. Now I have a cookie sheet and it’s covered with parchment paper. You could also use a silicone
baking mat, whatever you have. It’s important to use something
to bake the cookies on so they don’t stick and you don’t have to add any extra grease. I’m going to use a
cookie scoop to make sure that I get even sized cookies. Now this is a two tablespoon cookie scoop. You can make these any size that you want. The only difference is the baking time. So you could do one or two tablespoon. You could make giant cookies. You can even do a 9 by 13
pan or like a cookie cake. But we’re just going to scoop
this dough onto the cookie sheet. Now I do refrigerate my cookie dough. It doesn’t necessarily
have to be refrigerated, but if you don’t refrigerate it and just bake it right away, they’re going to get a little bit thinner and a little bit more golden brown. And I like them a little bit lighter, and I like them a little bit puffier. And so that is why I like to chill them. So I’m going to chill
these for about 30 minutes and then bake them at 350
for about 10 to 12 minutes until they’re no longer glossy on top and light golden around the edges. Another thing I love about
this cookie recipe is you can freeze the cookie dough balls. So these are frozen. I
don’t bake from frozen. I let them thaw, but stay cold. So I’ll just scoop them
out onto a cookie sheet with parchment paper, freeze them, and then put them in a like
a gallon sized Ziploc bag or a container and pop
them back in the freezer, that way I can bake
cookies whenever I want. When they come out of the
oven, they’re so yummy looking. You can just see how gorgeous they are and how golden brown on the bottom. They’re so good full of
all those juicy raisins. You can smell the oats and the cinnamon. They smell just like an
oatmeal cookie should. They’re so good and they’re soft. If you break them apart, you
can see how soft they are. Mm so good. If you don’t follow me already, be sure to subscribe to my channel and keep watching for even more desserts.
4 Comments
These look delicious, I'll be making!!
Yummy
These look delicious 😋 I'll b making them
Yummm i will make this❤