Description
These soft and chewy oatmeal raisin cookies are a perfect blend of sweetness and spice, featuring plump raisins, cinnamon, and hearty rolled oats for a delightful texture. Baked to golden perfection, they offer a comforting homemade treat ideal for snacks or dessert.
Ingredients
Scale
Dried Fruit
- 1 1/2 cups raisins
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tsp cinnamon powder
Wet Ingredients
- 250g / 8 oz (2 sticks) unsalted butter, at room temperature
- 1 cup brown sugar, packed
- 1 cup white sugar, granulated (superfine/caster also ok)
- 2 large eggs, at room temperature
Others
- 3 cups rolled oats
Instructions
- Preheat Oven: Preheat your oven to 180°C/350°F (160°C fan). Adjust your oven racks to the middle and lower positions, ensuring there’s about 4 inches/10 cm of space between each rack. Line two baking trays with parchment or baking paper for a non-stick surface.
- Prepare Raisins (Optional): For plumper raisins, soak them in boiled water for 10 minutes. After soaking, drain thoroughly and pat dry with a towel to remove excess moisture.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, salt, baking powder, and cinnamon powder to evenly distribute the ingredients and avoid lumps.
- Cream Butter and Sugar: Using a stand mixer or electric mixer, beat the room-temperature butter until creamy and smooth. Gradually add both brown and white sugars and continue to beat until the mixture is light and fluffy, which should take about 2 to 3 minutes.
- Add Eggs: Incorporate the eggs one at a time into the creamed butter and sugar, beating well after each addition to maintain a smooth batter.
- Mix in Flour: Using a wooden spoon, gently fold the sifted flour mixture into the wet ingredients until just combined to avoid overmixing.
- Stir in Oats and Raisins: Add the rolled oats and raisins to the batter. Stir thoroughly; this may require some effort as the dough becomes firm and thick.
- Form Cookie Balls: With an ice cream scoop or your hands, shape approximately 18 balls of dough, each about 4 cm (1.6 inches) in diameter. Place them spaced about 4 inches apart on the prepared baking trays. Press each ball down slightly to form a thick disc shape.
- Bake Cookies: Bake the cookies on the middle and lower racks for 11 minutes. Afterward, switch the trays’ positions between the racks and rotate them front to back, then continue baking for another 11 to 14 minutes until the edges are golden and the tops are a light golden color.
- Cool: Allow the cookies to cool on the baking trays for 5 minutes to firm up. Then transfer them to a cooling rack and cool completely for about 30 minutes before serving.
Notes
- Soaking raisins is optional but results in plumper, juicier raisins in the cookies.
- Using room temperature butter and eggs helps achieve a better texture by allowing ingredients to blend smoothly.
- Adjust baking time slightly based on your oven; cookies should be golden on the edges but still soft in the center.
- Store cookies in an airtight container to maintain their chewy texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: oatmeal raisin cookies, chewy cookies, soft cookies, homemade cookies, cinnamon cookies, raisin cookie recipe
