These are the Best Oatmeal Raisin Cookies because they are moist, soft, and chewy. You will find them to be perfectly flavored, loaded with oats, and plumped raisins. It’s a traditional cookie recipe that is great for a Christmas or everyday dessert!
Oatmeal Raisin Cookies
If you need a new easy Oatmeal Raisin Cookie recipe, look no further. You have found the best recipe there is. My family and friends have confirmed that they have not had a better version.
Classic Christmas Cookie recipes are some of my favorite. Traditional Spritz Cookies, Soft Molasses Cookies, Peanut Butter Blossoms, and these Oatmeal Raisin Cookies were all made at our house this past week. Since the holiday is coming quickly upon us, I have been baking almost every day.
Oatmeal cookie recipes are almost everywhere. But, this recipe is a keeper. The cinnamon adds just a hint of extra needed flavor. Plain versions can be a bit bland.
I use quick-cooking oats in our cookie. The non-quick oats seem to result in a drier and more oaty taste. Quick-cooking oats or 1-minute oats work best. You can find Quaker Oat brand or store brands at most every grocery store.
We soak the raisins before adding to our dough; this will make them less chewy. It will also allow them to be plumper.
So, the added cinnamon, quick-cooking oats, and soaking of the raisins are great tips to achieve The Best Oatmeal Raisin Cookies. Make them! I will almost guarantee that you and your family will agree.
Consider gifting homemade cookies to friends and family. You can add a few different cookies to an inexpensive cookie tin or disposable plate. Or, consider using cellophane bags with a ribbon and tag. Food gifts are always great, especially for someone who already has everything.
These are great for a Christmas party, pot luck, or cookie exchange, The cookies are quite easy, and you can make them in a jiffy. Dip one in a glass of milk and you will quickly be in heaven!
You can store the baked and cooled cookies in a zippered bag or other airtight containers. There is no need to refrigerate. If you need the cookies to last more than 5-6 days, go ahead and freeze them in an airtight container.
Ingredients to Make Oatmeal Raisin Cookies
- Quick Cooking Oats
- Granulated Sugar
- Light Brown Sugar
- Baking Soda
- Vanilla Extract
How to Make Oatmeal Raisin Cookies
First, add the raisins to a small bowl. Then, cover with warm water. Set aside. Now, preheat the oven 350 degrees.
Add the white sugar, brown sugar, and butter to a large mixing bowl. With a hand mixer, beat well.
Then, add the eggs and vanilla. You will then beat the mixture again until combined.
In a medium-sized mixing bowl, add the flour, baking soda, cinnamon, and salt. Then whisk the dry ingredients together.
Now gradually add the flour mixture to the wet ingredients a little at a time. I use a spatula to mix well. Using a hand mixer can often lead to “over-mixing”.
Now drain and pat dry the raisins. Add the oats and raisins to the large bowl of dough. Mix with a spatula until combined. If you like chocolate chips in your oatmeal cookies, you can add them during this step.
There is no need to chill the dough. So, go ahead and make about 1.5 inch balls with hands or a cookie scoop. Place on an ungreased cookie sheet.
Finally, bake cookies in the oven for about 8 minutes. Watch closely for slightly golden brown edges. Do not over bake. If the cookies bake too long, they will not be as moist, soft, or as chewy. Allow the cookies to cool completely before transferring to a wire rack or plate.
Recipe adapted from Better Homes and Gardens !
Oatmeal Raisin Cookies
- 1 cup Raisins
- 1/2 cup Brown Sugar
- 1/2 cup Sugar
- 3/4 cup Butter softened
- 2 Eggs
- 1 tsp Vanilla
- 1 1/4 cup Flour
- 1 tsp Baking Soda
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 2 3/4 cup Quick Cooking Oats
- Soak and dry raisins.
- Preheat oven to 350.
- In a large bowl, combine butter, brown sugar and sugar.
- Beat until creamy and smooth.
- Add eggs and vanilla. Beat until fluffy.
- In another bowl, whisk together flour, baking soda, cinnamon and salt.
- Gradually add dry ingredients into wet, mixing with spatula.
- Stir in oats and raisins.
- Form into 1 1/2" balls and place on ungreased cookie sheets.
- Bake 8-10 minutes, until lightly browned on edges (do not overbake).
- Allow to cool before transferring to wire rack.