Soft Oatmeal Raisin Cookies Recipe
These homemade Oatmeal Raisin Cookies are soft yet chewy, flavorful, and full of sweet raisins! Readers remark it's the most delicious oatmeal raisin cookie recipe they've ever made!
Servings: 36 cookies
Equipment
Ingredients
- 1 cup (226 g) butter softened to room temperature
- 1 cup (213 g) brown sugar packed
- 1 cup (198 g) sugar granulated
- 2 (100 g) eggs
- 1 tablespoon (14 g) vanilla extract
- 3 cups (360 g) all-purpose flour
- 1 cup (89 g) quick-cooking oats
- 1 teaspoon (4 g) sea salt
- 3/4 teaspoon (4 g) baking soda
- 1 1/2 cups (224 g) raisins
Instructions
- Preheat oven to 350º F.
- In a large mixing bowl, using a stand mixer or hand mixer on medium speed, cream together the softened butter and the sugars until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as necessary to make sure that the butter and sugar are well combined. Add the eggs and vanilla extract to the creamed butter and sugar mixture. Mix until well combined, about 1 minute.
- Add the dry ingredients - flour, quick oats, sea salt, and baking soda - to the wet ingredients and mix well. Then stir in the raisins.
- Stir the raisins into the mixed cookie dough.
- Scoop dough onto a cookie sheet spacing well apart to allow room for the cookies to spread lightly as they bake. Bake for about 8 minutes or until lightly browned. Allow the cookies to cool slightly on the baking sheet, then transfer them to a wire rack to cool completely.
Notes
TIPS ABOUT INGREDIENTS
Oats - Be sure to use quick-cooking rolled oats. This type of oats gives the most delicious, softest oatmeal cookie result!
Butter and Eggs - Softened, room-temperature butter creams the most beautifully. It's best to allow your eggs to reach room temperature if you can, especially when using room-temperature butter.
Raisins - It's best to use fresh, plump raisins. They will result in the best oatmeal raisin cookies.
STORAGE TIPS
To store: Store the cooled cookies in an airtight container on the countertop for 3 to 5 days.
To freeze baked cookies: Place completely cooled cookies in an airtight, freezer-safe container and freeze for up to 3 months.
To freeze unbaked cookies: First, place cookie dough balls onto a parchment-lined baking sheet and freeze until frozen, about 30 minutes. Then, remove the scoops from the baking sheet and place them into a freezer-safe, airtight container, and place them in the freezer for up to 3 months.
When baking cookies from frozen, there's no need to thaw them before placing them in the oven. Just allow an extra minute or two for them to bake until they begin to lightly brown.
Nutrition
Calories: 159kcal | Carbohydrates: 26g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 140mg | Potassium: 83mg | Fiber: 1g | Sugar: 12g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
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