Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Best Chewy Oatmeal Raisin Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 24 reviews

  • Author: Sophia
  • Total Time: 29 minutes
  • Yield: 8 large cookies
  • Diet: Vegetarian

Description

This best chewy oatmeal raisin cookies recipe yields soft, moist cookies packed with plump raisins and old-fashioned oats for a perfect chewy texture. These classic cookies are enhanced with warm cinnamon and a touch of molasses for depth of flavor, baked to perfection with a slight underbaked center that sets as they cool. Perfect for an anytime treat that stays fresh for days or freezes well.

Ingredients

Raisins

  • ½ cup (80g) raisins

Dry Ingredients

  • ¾ cup + 1½ tablespoons (102g) all-purpose flour (measured properly)
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Wet Ingredients

  • 6 tablespoons (85g) unsalted butter, softened to room temperature
  • ½ cup (100g) firmly packed light brown sugar
  • 2 tablespoons (25g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons (30mL) unsulphured molasses (do not use black strap)

Other

  • 1½ cups (120g) old fashioned oats (do not use quick oats)

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350ºF (177ºC). Line two large baking sheets with parchment paper or silicone baking mats and set aside for baking later.
  2. Soak Raisins: Place the ½ cup (80g) of raisins in a small bowl with warm water and let them soak for 10 minutes to plump up. Then drain thoroughly and blot dry with a towel to remove excess moisture.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the ¾ cup + 1½ tablespoons (102g) all-purpose flour, ½ teaspoon baking soda, ½ teaspoon ground cinnamon, and ¼ teaspoon salt. Set this dry mixture aside.
  4. Cream Butter and Sugars: In a large bowl, use a hand mixer or stand mixer fitted with the paddle attachment to cream the 6 tablespoons (85g) softened unsalted butter, ½ cup (100g) light brown sugar, and 2 tablespoons (25g) granulated sugar together until light and fluffy, about 2 to 3 minutes.
  5. Add Wet Ingredients: Beat in the 1 large room temperature egg on high speed until combined. Then add 2 teaspoons vanilla extract and 2 tablespoons unsulphured molasses, beating again on high until fully incorporated, scraping down the bowl sides as needed.
  6. Combine Wet and Dry Ingredients: Reduce mixer speed to low. Gradually add the flour mixture to the wet ingredients and beat just until combined to avoid overmixing.
  7. Add Oats and Raisins: With mixer still on low, fold in the 1½ cups (120g) old fashioned oats and the soaked and dried raisins, mixing until evenly dispersed throughout the dough.
  8. Scoop and Layer Dough: Using a #50 cookie scoop, drop two scoops of dough stacked one on top of the other onto the prepared baking sheets for each cookie. This will make large, chewy cookies.
  9. Bake: Bake the cookies in the preheated oven for 12 to 14 minutes or until the edges are set but centers look soft and slightly underdone. Do not overbake to maintain chewiness.
  10. Cool: Remove cookies from oven and allow them to cool on the baking sheet for at least 10 minutes. The cookies will firm up as they cool.
  11. Store or Freeze: Store cooled cookies in a tightly covered container at room temperature for up to 5 days. Both baked cookies and unbaked dough freeze well for up to 2 months. If baking frozen dough, do not thaw and add an extra minute to baking time.

Notes

  • Dough ball sizes: For standard size cookies, use one scoop of dough and reduce bake time to 10-12 minutes.
  • Do not overbake: Cookies will look underdone with some bubbling on top from leavening reaction; this texture ensures chewy cookies that set upon cooling.
  • Use old fashioned oats only for best texture, not quick oats.
  • Use unsulphured molasses, not black strap, for a balanced flavor.
  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sophiasdishes.com/best-chewy-oatmeal-raisin-cookies-recipe/