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Chewy Oatmeal Raisin Cookies Irresistible and Easy

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- 1 cup unsalted butter, softened - 3/4 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon salt - 3 cups old-fashioned oats - 1 cup raisins - 1/2 cup chopped walnuts or pecans (optional) To make chewy oatmeal raisin cookies, you need simple and tasty ingredients. Start with one cup of softened unsalted butter. This butter adds richness. You will also need three-fourths of a cup of packed brown sugar and half a cup of granulated sugar. These sugars give the cookies their sweet flavor. Two large eggs provide moisture and help bind the dough. A teaspoon of vanilla extract adds a lovely aroma. For the dry ingredients, use one cup of all-purpose flour, a teaspoon of baking soda, one teaspoon of ground cinnamon, and half a teaspoon of salt. The flour gives the cookies structure, while the baking soda helps them rise. Three cups of old-fashioned oats are key to that chewy texture we love. The oats also add a nice heartiness. Don’t forget the one cup of raisins for sweetness and chewiness. If you like a bit of crunch, add half a cup of chopped walnuts or pecans. These ingredients work together to create a cookie that is soft in the center and slightly crisp on the edges. Each bite is a perfect mix of flavors and textures. {{ingredient_image_1}} First, set your oven to 350°F (180°C). While it's heating, get your baking sheets ready. Line them with parchment paper. This helps the cookies not stick. In a big bowl, mix together the softened butter, brown sugar, and granulated sugar. Use a hand mixer or a wooden spoon. Beat until the mix is fluffy and smooth. This step adds air, which makes the cookies light. In another bowl, whisk together the flour, baking soda, cinnamon, and salt. Once mixed, add this dry mix to the wet ingredients. Mix gently until just combined. Don't overmix! This keeps the cookies soft. Now, it's time to stir in the oats, raisins, and chopped nuts if you want them. Use a spatula and fold gently. Make sure everything is evenly spread throughout the dough. The oats should be the star here! Use a cookie scoop or a tablespoon to drop rounded dough balls on the baking sheets. Space them about 2 inches apart. This allows room for spreading. Bake in the oven for 10-12 minutes. Keep an eye on them. The edges should be golden, while the centers stay soft. After baking, take the cookies out of the oven. Let them cool on the baking sheet for about 5 minutes. This step helps them firm up. Then, transfer the cookies to wire racks to cool completely. Enjoy the smell while they cool! To make your cookies chewy, use brown sugar. It helps keep moisture. Adding more oats also gives a nice chew. Don't overbake them; take them out when they are soft in the center. Let them cool on the sheet for a few minutes. This helps them set up while staying soft. Always measure your flour correctly. Spoon it into your cup, then level it off. Avoid packing it down, which adds more flour. For sugar, use the scoop and level method. This ensures you get the right amount. Accurate measuring keeps your cookies from being too dry or too wet. You need a few key tools for success: - Mixing bowls - Measuring cups and spoons - A cookie scoop or tablespoon - Parchment paper for baking sheets - An oven thermometer for accuracy These tools make the process easier and your cookies better. Avoid using cold butter; it should be softened. This helps mix better and gives texture. Don’t skip the chilling step if your dough feels too soft. Too much mixing can make cookies tough, so mix just until combined. Lastly, don’t forget to space your dough balls well on the baking sheet. They need room to spread! Pro Tips Use Room Temperature Ingredients: Ensuring that your butter and eggs are at room temperature will help create a smoother dough and result in chewier cookies. Don’t Overmix the Dough: Mix until just combined to keep your cookies tender. Overmixing can lead to tougher cookies. Chill the Dough: Chilling the dough for at least 30 minutes before baking can enhance the flavor and texture of your cookies. Experiment with Add-ins: Feel free to mix in chocolate chips, dried cranberries, or different nuts to customize your cookies to your taste! {{image_2}} To make gluten-free oatmeal raisin cookies, swap the all-purpose flour for a gluten-free blend. Use a blend that includes rice flour and xanthan gum for the best texture. This change keeps the cookie chewy without losing flavor. The rest of the recipe stays the same. Your friends won't even notice the difference. For a vegan twist, replace the butter with coconut oil or vegan butter. Use flax eggs instead of real eggs. To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 5 minutes. This mix binds the dough just as eggs do. The cookies will still taste great and be plant-based! You can get creative with mix-ins! Add chocolate chips for a sweet twist. Dried cranberries or chopped apples add a fruity touch. Use dark chocolate chunks for a richer taste. Nuts like walnuts or pecans bring a nice crunch. Mix and match to find your favorite combo. The possibilities are endless, and each batch can be unique! To keep your chewy oatmeal raisin cookies fresh, place them in an airtight container. You can stack them with parchment paper between layers. This helps them stay soft and tasty. Store them at room temperature for up to a week. If you want to keep them longer, the fridge works too. Just remember, cold can change their texture a bit. Freezing cookie dough is an easy way to save some for later. First, scoop the dough into balls and place them on a baking sheet. Freeze them for about an hour until firm. Then, transfer the dough balls to a freezer-safe bag. Be sure to label the bag with the date and type of cookie. You can keep them frozen for up to three months and bake them fresh when you want. To reheat your cookies, use an oven for the best results. Preheat your oven to 350°F (180°C). Place the cookies on a baking sheet and warm them for about 5-10 minutes. This method keeps them chewy and soft. You can also use a microwave, but be careful! Heat them for just 10-15 seconds to avoid making them tough. Enjoy your warm cookies just like they were fresh out of the oven! The key to chewy oatmeal raisin cookies is the right balance of ingredients. Using more brown sugar than white sugar adds moisture. Brown sugar holds more liquid, keeping cookies softer. Also, using old-fashioned oats instead of quick oats gives them that chewy texture. Lastly, baking just until the edges are golden helps maintain a soft center. Yes, you can! If you don’t like raisins, try dried cranberries, chocolate chips, or chopped dates. Each option gives a unique flavor and texture. For a nutty taste, consider adding chopped walnuts or pecans. Just make sure to keep the total amount around one cup. To prevent spreading, chill your dough for about 30 minutes before baking. Cold dough helps cookies hold their shape. Also, make sure you measure your flour correctly. Too little flour can lead to flat cookies. Lastly, keep your baking sheets cool by not placing warm dough on them. I do not recommend using quick oats. Quick oats absorb liquid differently, resulting in a different texture. Old-fashioned oats provide that chewy bite we all love in oatmeal cookies. If you only have quick oats, you can still use them, but expect a softer cookie. This blog post showed you how to make tasty oatmeal raisin cookies. We covered the needed ingredients, step-by-step baking, and key tips. I also shared ways to change the recipe and how to store your treats. With these simple steps, you can enjoy warm, chewy cookies. Don’t be afraid to try new mix-ins. Remember, baking is fun! Enjoy your cookie-making journey.

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Are you ready to bake the ultimate chewy oatmeal raisin cookies? These delicious treats are perfect for any time snack or dessert. With simple steps and easy-to-find ingredients, you’ll impress everyone with your baking skills. Join me as I share my foolproof recipe and tips for the perfect chewy texture. Let’s dive into making cookies that are both irresistible and easy!

Why I Love This Recipe

  1. Easy to Make: This recipe requires simple ingredients and straightforward steps, making it perfect for both novice and experienced bakers.
  2. Chewy Texture: The blend of oats and butter creates a delightful chewy texture that keeps you coming back for more.
  3. Customizable: Feel free to mix in your favorite nuts or swap raisins for chocolate chips to tailor the cookies to your taste.
  4. Perfect for Sharing: With 24 cookies, this recipe is great for gatherings, parties, or just sharing with family and friends.

Ingredients

List of Ingredients

– 1 cup unsalted butter, softened

– 3/4 cup brown sugar, packed

– 1/2 cup granulated sugar

– 2 large eggs

– 1 teaspoon vanilla extract

– 1 cup all-purpose flour

– 1 teaspoon baking soda

– 1 teaspoon ground cinnamon

– 1/2 teaspoon salt

– 3 cups old-fashioned oats

– 1 cup raisins

– 1/2 cup chopped walnuts or pecans (optional)

To make chewy oatmeal raisin cookies, you need simple and tasty ingredients. Start with one cup of softened unsalted butter. This butter adds richness. You will also need three-fourths of a cup of packed brown sugar and half a cup of granulated sugar. These sugars give the cookies their sweet flavor.

Two large eggs provide moisture and help bind the dough. A teaspoon of vanilla extract adds a lovely aroma. For the dry ingredients, use one cup of all-purpose flour, a teaspoon of baking soda, one teaspoon of ground cinnamon, and half a teaspoon of salt. The flour gives the cookies structure, while the baking soda helps them rise.

Three cups of old-fashioned oats are key to that chewy texture we love. The oats also add a nice heartiness. Don’t forget the one cup of raisins for sweetness and chewiness. If you like a bit of crunch, add half a cup of chopped walnuts or pecans. These ingredients work together to create a cookie that is soft in the center and slightly crisp on the edges. Each bite is a perfect mix of flavors and textures.

Step-by-Step Instructions

Preheat the Oven and Prepare Baking Sheets

First, set your oven to 350°F (180°C). While it’s heating, get your baking sheets ready. Line them with parchment paper. This helps the cookies not stick.

Cream Ingredients Together

In a big bowl, mix together the softened butter, brown sugar, and granulated sugar. Use a hand mixer or a wooden spoon. Beat until the mix is fluffy and smooth. This step adds air, which makes the cookies light.

Combine Wet and Dry Mixtures

In another bowl, whisk together the flour, baking soda, cinnamon, and salt. Once mixed, add this dry mix to the wet ingredients. Mix gently until just combined. Don’t overmix! This keeps the cookies soft.

Add Oats, Raisins, and Nuts

Now, it’s time to stir in the oats, raisins, and chopped nuts if you want them. Use a spatula and fold gently. Make sure everything is evenly spread throughout the dough. The oats should be the star here!

Shape and Bake the Cookies

Use a cookie scoop or a tablespoon to drop rounded dough balls on the baking sheets. Space them about 2 inches apart. This allows room for spreading. Bake in the oven for 10-12 minutes. Keep an eye on them. The edges should be golden, while the centers stay soft.

Cooling Instructions

After baking, take the cookies out of the oven. Let them cool on the baking sheet for about 5 minutes. This step helps them firm up. Then, transfer the cookies to wire racks to cool completely. Enjoy the smell while they cool!

Tips & Tricks

Achieving the Perfect Chewy Texture

To make your cookies chewy, use brown sugar. It helps keep moisture. Adding more oats also gives a nice chew. Don’t overbake them; take them out when they are soft in the center. Let them cool on the sheet for a few minutes. This helps them set up while staying soft.

Best Practices for Measuring Ingredients

Always measure your flour correctly. Spoon it into your cup, then level it off. Avoid packing it down, which adds more flour. For sugar, use the scoop and level method. This ensures you get the right amount. Accurate measuring keeps your cookies from being too dry or too wet.

Tools You’ll Need for Baking

You need a few key tools for success:

– Mixing bowls

– Measuring cups and spoons

– A cookie scoop or tablespoon

– Parchment paper for baking sheets

– An oven thermometer for accuracy

These tools make the process easier and your cookies better.

Common Mistakes to Avoid

Avoid using cold butter; it should be softened. This helps mix better and gives texture. Don’t skip the chilling step if your dough feels too soft. Too much mixing can make cookies tough, so mix just until combined. Lastly, don’t forget to space your dough balls well on the baking sheet. They need room to spread!

Pro Tips

  1. Use Room Temperature Ingredients: Ensuring that your butter and eggs are at room temperature will help create a smoother dough and result in chewier cookies.
  2. Don’t Overmix the Dough: Mix until just combined to keep your cookies tender. Overmixing can lead to tougher cookies.
  3. Chill the Dough: Chilling the dough for at least 30 minutes before baking can enhance the flavor and texture of your cookies.
  4. Experiment with Add-ins: Feel free to mix in chocolate chips, dried cranberries, or different nuts to customize your cookies to your taste!

Variations

Gluten-Free Version

To make gluten-free oatmeal raisin cookies, swap the all-purpose flour for a gluten-free blend. Use a blend that includes rice flour and xanthan gum for the best texture. This change keeps the cookie chewy without losing flavor. The rest of the recipe stays the same. Your friends won’t even notice the difference.

Vegan Adaptation

For a vegan twist, replace the butter with coconut oil or vegan butter. Use flax eggs instead of real eggs. To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 5 minutes. This mix binds the dough just as eggs do. The cookies will still taste great and be plant-based!

Incorporating Different Mix-Ins

You can get creative with mix-ins! Add chocolate chips for a sweet twist. Dried cranberries or chopped apples add a fruity touch. Use dark chocolate chunks for a richer taste. Nuts like walnuts or pecans bring a nice crunch. Mix and match to find your favorite combo. The possibilities are endless, and each batch can be unique!

Storage Info

How to Store Baked Cookies

To keep your chewy oatmeal raisin cookies fresh, place them in an airtight container. You can stack them with parchment paper between layers. This helps them stay soft and tasty. Store them at room temperature for up to a week. If you want to keep them longer, the fridge works too. Just remember, cold can change their texture a bit.

Freezing Leftover Cookie Dough

Freezing cookie dough is an easy way to save some for later. First, scoop the dough into balls and place them on a baking sheet. Freeze them for about an hour until firm. Then, transfer the dough balls to a freezer-safe bag. Be sure to label the bag with the date and type of cookie. You can keep them frozen for up to three months and bake them fresh when you want.

Best Practices for Reheating Cookies

To reheat your cookies, use an oven for the best results. Preheat your oven to 350°F (180°C). Place the cookies on a baking sheet and warm them for about 5-10 minutes. This method keeps them chewy and soft. You can also use a microwave, but be careful! Heat them for just 10-15 seconds to avoid making them tough. Enjoy your warm cookies just like they were fresh out of the oven!

FAQs

What makes oatmeal raisin cookies chewy?

The key to chewy oatmeal raisin cookies is the right balance of ingredients. Using more brown sugar than white sugar adds moisture. Brown sugar holds more liquid, keeping cookies softer. Also, using old-fashioned oats instead of quick oats gives them that chewy texture. Lastly, baking just until the edges are golden helps maintain a soft center.

Can I substitute the raisins?

Yes, you can! If you don’t like raisins, try dried cranberries, chocolate chips, or chopped dates. Each option gives a unique flavor and texture. For a nutty taste, consider adding chopped walnuts or pecans. Just make sure to keep the total amount around one cup.

How do I prevent cookies from spreading too much?

To prevent spreading, chill your dough for about 30 minutes before baking. Cold dough helps cookies hold their shape. Also, make sure you measure your flour correctly. Too little flour can lead to flat cookies. Lastly, keep your baking sheets cool by not placing warm dough on them.

Can I use quick oats instead of old-fashioned oats?

I do not recommend using quick oats. Quick oats absorb liquid differently, resulting in a different texture. Old-fashioned oats provide that chewy bite we all love in oatmeal cookies. If you only have quick oats, you can still use them, but expect a softer cookie.

This blog post showed you how to make tasty oatmeal raisin cookies. We covered the needed ingredients, step-by-step baking, and key tips. I also shared ways to change the recipe and how to store your treats.

With these simple steps, you can enjoy warm, chewy cookies. Don’t be afraid to try new mix-ins. Remember, baking is fun! Enjoy your cookie-making journe

- 1 cup unsalted butter, softened - 3/4 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon salt - 3 cups old-fashioned oats - 1 cup raisins - 1/2 cup chopped walnuts or pecans (optional) To make chewy oatmeal raisin cookies, you need simple and tasty ingredients. Start with one cup of softened unsalted butter. This butter adds richness. You will also need three-fourths of a cup of packed brown sugar and half a cup of granulated sugar. These sugars give the cookies their sweet flavor. Two large eggs provide moisture and help bind the dough. A teaspoon of vanilla extract adds a lovely aroma. For the dry ingredients, use one cup of all-purpose flour, a teaspoon of baking soda, one teaspoon of ground cinnamon, and half a teaspoon of salt. The flour gives the cookies structure, while the baking soda helps them rise. Three cups of old-fashioned oats are key to that chewy texture we love. The oats also add a nice heartiness. Don’t forget the one cup of raisins for sweetness and chewiness. If you like a bit of crunch, add half a cup of chopped walnuts or pecans. These ingredients work together to create a cookie that is soft in the center and slightly crisp on the edges. Each bite is a perfect mix of flavors and textures. {{ingredient_image_1}} First, set your oven to 350°F (180°C). While it's heating, get your baking sheets ready. Line them with parchment paper. This helps the cookies not stick. In a big bowl, mix together the softened butter, brown sugar, and granulated sugar. Use a hand mixer or a wooden spoon. Beat until the mix is fluffy and smooth. This step adds air, which makes the cookies light. In another bowl, whisk together the flour, baking soda, cinnamon, and salt. Once mixed, add this dry mix to the wet ingredients. Mix gently until just combined. Don't overmix! This keeps the cookies soft. Now, it's time to stir in the oats, raisins, and chopped nuts if you want them. Use a spatula and fold gently. Make sure everything is evenly spread throughout the dough. The oats should be the star here! Use a cookie scoop or a tablespoon to drop rounded dough balls on the baking sheets. Space them about 2 inches apart. This allows room for spreading. Bake in the oven for 10-12 minutes. Keep an eye on them. The edges should be golden, while the centers stay soft. After baking, take the cookies out of the oven. Let them cool on the baking sheet for about 5 minutes. This step helps them firm up. Then, transfer the cookies to wire racks to cool completely. Enjoy the smell while they cool! To make your cookies chewy, use brown sugar. It helps keep moisture. Adding more oats also gives a nice chew. Don't overbake them; take them out when they are soft in the center. Let them cool on the sheet for a few minutes. This helps them set up while staying soft. Always measure your flour correctly. Spoon it into your cup, then level it off. Avoid packing it down, which adds more flour. For sugar, use the scoop and level method. This ensures you get the right amount. Accurate measuring keeps your cookies from being too dry or too wet. You need a few key tools for success: - Mixing bowls - Measuring cups and spoons - A cookie scoop or tablespoon - Parchment paper for baking sheets - An oven thermometer for accuracy These tools make the process easier and your cookies better. Avoid using cold butter; it should be softened. This helps mix better and gives texture. Don’t skip the chilling step if your dough feels too soft. Too much mixing can make cookies tough, so mix just until combined. Lastly, don’t forget to space your dough balls well on the baking sheet. They need room to spread! Pro Tips Use Room Temperature Ingredients: Ensuring that your butter and eggs are at room temperature will help create a smoother dough and result in chewier cookies. Don’t Overmix the Dough: Mix until just combined to keep your cookies tender. Overmixing can lead to tougher cookies. Chill the Dough: Chilling the dough for at least 30 minutes before baking can enhance the flavor and texture of your cookies. Experiment with Add-ins: Feel free to mix in chocolate chips, dried cranberries, or different nuts to customize your cookies to your taste! {{image_2}} To make gluten-free oatmeal raisin cookies, swap the all-purpose flour for a gluten-free blend. Use a blend that includes rice flour and xanthan gum for the best texture. This change keeps the cookie chewy without losing flavor. The rest of the recipe stays the same. Your friends won't even notice the difference. For a vegan twist, replace the butter with coconut oil or vegan butter. Use flax eggs instead of real eggs. To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 5 minutes. This mix binds the dough just as eggs do. The cookies will still taste great and be plant-based! You can get creative with mix-ins! Add chocolate chips for a sweet twist. Dried cranberries or chopped apples add a fruity touch. Use dark chocolate chunks for a richer taste. Nuts like walnuts or pecans bring a nice crunch. Mix and match to find your favorite combo. The possibilities are endless, and each batch can be unique! To keep your chewy oatmeal raisin cookies fresh, place them in an airtight container. You can stack them with parchment paper between layers. This helps them stay soft and tasty. Store them at room temperature for up to a week. If you want to keep them longer, the fridge works too. Just remember, cold can change their texture a bit. Freezing cookie dough is an easy way to save some for later. First, scoop the dough into balls and place them on a baking sheet. Freeze them for about an hour until firm. Then, transfer the dough balls to a freezer-safe bag. Be sure to label the bag with the date and type of cookie. You can keep them frozen for up to three months and bake them fresh when you want. To reheat your cookies, use an oven for the best results. Preheat your oven to 350°F (180°C). Place the cookies on a baking sheet and warm them for about 5-10 minutes. This method keeps them chewy and soft. You can also use a microwave, but be careful! Heat them for just 10-15 seconds to avoid making them tough. Enjoy your warm cookies just like they were fresh out of the oven! The key to chewy oatmeal raisin cookies is the right balance of ingredients. Using more brown sugar than white sugar adds moisture. Brown sugar holds more liquid, keeping cookies softer. Also, using old-fashioned oats instead of quick oats gives them that chewy texture. Lastly, baking just until the edges are golden helps maintain a soft center. Yes, you can! If you don’t like raisins, try dried cranberries, chocolate chips, or chopped dates. Each option gives a unique flavor and texture. For a nutty taste, consider adding chopped walnuts or pecans. Just make sure to keep the total amount around one cup. To prevent spreading, chill your dough for about 30 minutes before baking. Cold dough helps cookies hold their shape. Also, make sure you measure your flour correctly. Too little flour can lead to flat cookies. Lastly, keep your baking sheets cool by not placing warm dough on them. I do not recommend using quick oats. Quick oats absorb liquid differently, resulting in a different texture. Old-fashioned oats provide that chewy bite we all love in oatmeal cookies. If you only have quick oats, you can still use them, but expect a softer cookie. This blog post showed you how to make tasty oatmeal raisin cookies. We covered the needed ingredients, step-by-step baking, and key tips. I also shared ways to change the recipe and how to store your treats. With these simple steps, you can enjoy warm, chewy cookies. Don’t be afraid to try new mix-ins. Remember, baking is fun! Enjoy your cookie-making journey.

Chewy Oatmeal Raisin Cookies

Deliciously chewy cookies packed with oats, raisins, and optional nuts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 3.75 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon salt
  • 3 cups old-fashioned oats
  • 1 cup raisins
  • 0.5 cup chopped walnuts or pecans (optional)

Instructions
 

  • Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper.
  • In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy and well combined.
  • Add the eggs one at a time, then mix in the vanilla extract until fully incorporated.
  • In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  • Stir in the oats, raisins, and nuts (if using) until evenly distributed throughout the dough.
  • Use a cookie scoop or a tablespoon to drop rounded dough onto the prepared baking sheets, spacing them 2 inches apart.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers are still soft.
  • Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.

Notes

For extra flavor, consider adding a pinch of nutmeg.
Keyword cookies, dessert, oatmeal, raisin

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