The Best Homemade Chewy Oatmeal Raisin Cookies
The Best Homemade Chewy Oatmeal Raisin Cookies
Introduction
There's nothing quite like a warm, chewy oatmeal raisin cookie straight from the oven. Our recipe for "The Best Homemade Chewy Oatmeal Raisin Cookies" delivers on every promise: a perfect balance of softness and chewiness, rich with the comforting flavor of old-fashioned oats, and generously studded with plump, sweet raisins. This classic treat is remarkably easy to make and guaranteed to bring a smile to anyone's face. Get ready to bake a batch of pure comfort!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cups old-fashioned rolled oats (not instant)
- 1½ cups raisins
Instructions
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
- 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.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the old-fashioned rolled oats and raisins until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
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 texture.
- Don't Overmix: Once you add the flour, mix until just combined. Overmixing can develop the gluten too much, leading to tougher cookies.
- Old-Fashioned Oats are Key: For that signature chewy texture, use old-fashioned rolled oats. Quick oats will result in a different, less robust texture.
- Avoid Overbaking: Oatmeal raisin cookies are best when slightly underbaked, leaving them soft and chewy in the center. They will continue to set as they cool.
- Chill the Dough (Optional but Recommended): For an even chewier cookie and richer flavor, cover the dough and chill it in the refrigerator for at least 30 minutes, or up to 24 hours, before baking.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months.
Nutrition Facts (per serving)
- Calories: 180
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 100mg
- Total Carbohydrates: 23g
- Dietary Fiber: 1g
- Total Sugars: 14g
- Protein: 2g
Frequently Asked Questions
- Q: Can I use quick oats instead of old-fashioned oats? A: While you can, it will change the texture of the cookies. Quick oats are cut smaller and absorb liquid faster, resulting in a less chewy, more cake-like cookie. For the best chewy experience, old-fashioned oats are recommended.
- Q: My cookies spread too much. What went wrong? A: This can happen for a few reasons: your butter might have been too soft (melted), your oven temperature might be too low, or the dough could be too warm. Chilling the dough for at least 30 minutes before baking can help prevent excessive spreading.
- Q: Can I add nuts or other mix-ins? A: Absolutely! Chopped walnuts or pecans are a delicious addition. You could also try chocolate chips or dried cranberries for a twist. Just keep the total amount of mix-ins similar to the amount of raisins to maintain the dough's consistency.
- Q: How do I store leftover cookies to keep them soft? A: Store them in an airtight container at room temperature. For extra softness, you can place a half slice of bread in the container with the cookies; they will absorb moisture from the bread and stay soft.