Amazing Soft & Chewy Oatmeal Raisin Cookies
Amazing Soft & Chewy Oatmeal Raisin Cookies
Introduction
Get ready to rediscover a true classic with our recipe for Amazing Soft & Chewy Oatmeal Raisin Cookies! These timeless treats are a symphony of warm spices, tender oats, and plump, sweet raisins, baked to perfection for that irresistible soft and chewy texture. Each bite offers a comforting taste of nostalgia, making them an ideal companion for a glass of milk or your favorite hot beverage. Simple to make and utterly delicious, these cookies are destined to become a beloved staple in your kitchen.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 3 cups old-fashioned rolled oats (not instant)
- 1 ½ cups raisins
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
- Step 2: In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Step 3: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.
- Step 4: In a separate medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Step 6: Fold in the old-fashioned rolled oats and raisins until evenly distributed throughout the dough.
- Step 7: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Step 8: Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft.
- Step 9: Remove cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Step 10: Enjoy your amazing soft and chewy oatmeal raisin cookies!
Pro Tips & Notes
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This helps them cream together smoothly, creating a more uniform dough and better cookie texture.
- Don't Overmix: Once you add the dry ingredients, mix only until just combined. Overmixing can develop the gluten in the flour, leading to tougher cookies.
- Don't Overbake: For truly soft and chewy cookies, pull them out of the oven when the edges are set and lightly golden, but the centers still look slightly underdone. They will continue to cook slightly as they cool on the hot baking sheet.
- Chill the Dough (Optional): If time allows, chilling the dough for at least 30 minutes (or up to 2 days) can deepen the flavors and help prevent the cookies from spreading too much, resulting in a chewier texture.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 5-7 days to maintain their softness and freshness.
Nutrition Facts (per serving)
- Calories: 210 kcal
- Protein: 3g
- Fat: 11g
- Carbohydrates: 27g
- Fiber: 2g
- Sugar: 17g
Frequently Asked Questions
- Q: Can I use quick oats instead of old-fashioned rolled oats? A: While technically possible, quick oats will result in a different texture that's less chewy and more cake-like. For the best "soft and chewy" experience, old-fashioned rolled oats are highly recommended.
- Q: My cookies spread too much. What went wrong? A: Several factors can cause spreading: your butter might have been too soft (melted), your oven temperature might be too low, or your dough wasn't chilled. Ensuring butter is softened but not melted and considering a brief chill of the dough can help.
- Q: Can I substitute other dried fruits for raisins? A: Absolutely! Dried cranberries, chopped dried apricots, or even chocolate chips would work wonderfully. Feel free to customize to your preference.
- Q: Can these cookies be frozen? A: Yes, both the dough and baked cookies can be frozen. To freeze dough, scoop balls onto a parchment-lined baking sheet and freeze until solid, then transfer to an airtight bag for up to 3 months. Bake from frozen, adding a couple of minutes to the baking time. Baked cookies can be frozen in an airtight container for up to 2 months; thaw at room temperature.