Chewy Oatmeal Raisin Cookies
Chewy oatmeal raisin cookies are made with old fashioned oats, brown sugar and an extra egg yolk for the perfect chewy and soft consistency.
Winter storm Janus hit Connecticut yesterday and there is a lot of snow outside. It is these winter days that are perfect for baking. Since the 25 Days of Baking, I haven’t baked many cookies for obvious reasons. Today I decided to hop back on that cookie train and make my chewy oatmeal raisin cookies.
This is one of those recipes that I always find my way back to when I’m in the mood to bake. Something about the oats and raisins create a texture that leaves my tastebuds wanting more (although walnuts and chocolate chips are a close second). I’ll divulge the secrets to making soft and chewy oatmeal raisin cookies.
Overview: How to make oatmeal raisin cookies
Once you have your ingredients, follow these instructions to make the cookies:
- Preheat the oven to 325° F. Line cookie sheets with parchment paper, set aside.
- Whisk dry ingredients together (flour, oats, baking soda, salt, cinnamon) and set aside.
- Beat melted butter, brown sugar and granulated sugar together until light in color and butter is absorbed (about 2 minutes).
- Add egg, egg yolk and vanilla. Mix until combined and scrape down the bowl as necessary.
- Add the dry ingredients with the mixer running on low. Stop mixer as soon as dry ingredients are combined.
- Mix in raisins by hand using a spatula.
- Scoop dough into balls and place on prepared baking sheet.
- Bake cookies for 12 minutes until edges are set and centers are soft.
How long do oatmeal raisin cookies last
When stored properly, oatmeal raisin cookies last 5 to 7 days. Store cookies in an airtight container at room temperature. Cookies may last longer if kept in a cool, dry place or in the refrigerator.
Can you freeze oatmeal raisin cookies?
Yes, oatmeal raisin cookies may be frozen for up to a month. Once the cookies have cooled completely, layer them between sheets of parchment paper in a zip lock bag or airtight container. Cookies may also be individually wrapped in plastic wrap and stored in a zip lock bag.
I do prefer to freeze oatmeal cookie dough instead of baked cookies. That way you can bake the cookies fresh when desired. To do this, wrap oatmeal raisin cookie dough in plastic wrap and store in the freezer for up to 3 months. Defrost dough in the refrigerator before rolling into balls and baking.
Desserts that use old fashioned rolled oats
Looking for more recipes that call for old fashioned oats? My favorite recipes that call for oats are crisps, particularly peach crisp and apple crisp. If you’re looking for more cookie recipes, try my pistachio cranberry cookies or chocolate chip banana oatmeal cookies.
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Get the Recipe: Chewy Oatmeal Raisin Cookies
Ingredients
- 2 ¼ cups (280 g) all-purpose flour
- 1 ½ cups (135 g) old-fashioned oats
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon, optional
- ¾ cup (186 g or 1 1/2 sticks) unsalted butter, , melted and slightly cooled
- 1 ¼ cup (250 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 2 teaspoons pure vanilla extract
- 1 large egg,, room temperature
- 1 egg yolk,, room temperature
- 1 cup (160 g) raisins
- ½ cup chopped walnuts or pecans, optional¹
Instructions
- Preheat the oven to 325° F. Line cookie sheets with parchment paper, set aside.
- Whisk together flour, oats, baking soda, salt, and cinnamon. Set aside.
- In a medium bowl of a stand mixer, mix together the melted butter, brown sugar and white sugar until the mixture is light brown and butter is absorbed, about 2 minutes. Beat in vanilla, egg, and egg yolk another 2 minutes until light and creamy. Scrape down sides when necessary.
- Gradually add the flour oat mixture and mix until just blended. Stir in the raisins and nuts.
- Use a cookie scoop to scoop about 2 tablespoons of dough and form into balls. Place onto parchment lined cookie sheet and bake for 12-14 minutes. The edges will look lightly browned and the centers soft. Let the cookies cool on the cookie sheet for 3 minutes and then transfer to a cooling rack.
