Every kitchen should make these soft baked oatmeal raisin cookies. Packed with rolled oats and chewy raisins these are the best oatmeal raisin cokies I’ve tasted!
I must admit I do love a soft baked cookie now and then, but usually they’re always chocolate chip because let’s face it, chocolate cookies are the best right?
Or are they? Sometimes classic oatmeal raisin cookies are a close competitor to those chocolate cookies. There’s a different kind of sweetness to them and the chewy raisins are everything. Along with the fact that they’re made with rolled oats, it can feel like you’re sort of eating something healthy.
Making oatmeal raisin cookies
Because these oatmeal raisin cookies contain lots of oats, the important thing is to make sure they bind together and dont fall apart. Butter and egg will take care of that and add flavor at the same time. Usually baking cookies follows a standard process. That begins by beating the butter, sugar and liquids together until light and airy and then adding the dry ingredients to end up with a soft dough.
I like to chill my dough for about 20 minutes, this can be tough when all you need is a fresh cookie, fast. But I find that my cookies don’t spread as much if they had some time to chill and the dough has become a little firmer.
What kind of oats do I need to use?
There are two main kinds of oats, steel cut and rolled oats. Rolled oats are the oats you’re probably most familiar with seeing at the store. They’re called rolled because they are actually rolled by rollers to shorten cooking time. The other variety is steel cut oatmeal which takes longer to process and cook. Think of it as more like rice.
Oats are also good for you, providing fiber, helping to keep cholesterol low and making your stomach feel fuller for longer periods of time.
Baking your oatmeal raisin cookies
After the dough has chilled you’ll need to roll your cookies into balls and place them on your sheet pan. You can do this by hand and shoot for a size of about 1 1/2 -2 tbsp in size. I recommend buying this cookie scoop if you don’t have one already. It makes the job so much easier and your cookies will be much more evenly sized.
I prefer my cookies to be slightly under baked and firming up just a bit as they cool. I found that 12 minutes was a good time to use for baking but it all depends on your personal cookie choice.
Can I make these later?
Yes! Making a batch (or double batch) of the dough and keeping it in the freezer is a great idea. The cookies can go straight from freezer to oven, just make sure to increase the bake time by about three minutes.
Let me know if you make these cookies or anything else and follow me on Facebook, Pinterest and Instagram for more tasty recipes!
Soft Baked Oatmeal Raisin Cookies
- 3/4 cup all purpose flour
- 1/4 tsp baking soda
- 1/3 cup butter at room temperature
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 1/2 cups rolled oats
- 1 cup raisins
- In a bowl mix the flour and baking soda together.
- Using a stand mixer with paddle, beat the butter and brown sugar until light and creamy.
- Add the egg and vanilla and mix, scraping down the sides of the bowl.
- Add the flour mixture, cinnamon, oats and raisins and mix on low speed just unril a dough forms.
- Place the dough into the fridge and let chill for 15-20 minutes.
- Line a large baking sheet pan with parchment paper and preheat the oven to 350 degrees F.
- Roll the cookie dough or scoop into small balls and place on the baking sheet leaving a one inch space between each cookie.
- Bake in the oven for 12 minutes.
- Once the cookies are done take them out of the oven and gently press dowwn on each one with a spatula to flatten it slightly.