Oatmeal Raisin Cookie (Soft & Chewy)
User Reviews
4.9
351 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
45 mins
-
Servings
16 - 18
-
Calories
265 kcal
-
Course
Baked Goods
-
Cuisine
American
Oatmeal Raisin Cookie (Soft & Chewy)
Report
Recipe video above. If you love your oatmeal cookies soft and chewy, this is THE Oatmeal Raisin Cookie recipe for you! Crispy on the edges, buttery with the faintest waft of cinnamon and studded with plump juicy raisins, these keep really well and smell heavenly when they're in the oven.This is a Cook's Illustrated recipe and they found the key to achieving this are: a) the size (these are larger than usual) and b) using baking powder, not baking soda.
Share:
Ingredients
- 1 1/2 cups raisins (Note 1)
- 1 1/2 cups flour (all purpose / plain)
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tsp cinnamon powder
- 250g / 8 oz (2 sticks) unsalted butter , at room temperature (Note 2)
- 1 cup brown sugar (packed)
- 1 cup white sugar (granulated. Superfine/caster also ok)
- 2 large eggs , at room temperature (Note 3)
- 3 cups rolled oats (Note 4)
Instructions
- Preheat oven to 180°C/350°F (160°C fan). Adjust oven racks to middle and low position, ensuring you have 4"/10cm between each rack. Line 2 trays with parchment/baking paper.
- Optional: Soak raisins in boiled water for 10 minutes. Drain then pat dry. (This makes them plumper).
- Sift dry ingredients: Sift flour, salt, baking powder and cinnamon into a bowl.
- Cream butter and sugar: Using a stand mixer or electric mixer, beat butter until creamy. Then beat in sugar until fluffy - about 2 - 3 minutes.
- Add eggs: Beat in eggs one at a time until incorporated.
- Mix in flour: Use a wooden spoon to stir the flour mixture in.
- Stir in oats and raisins: Stir in oats and raisins - this requires a bit of effort as the dough gets firm!
- Roll and flatten balls: Form 4cm / 1.6" balls (~18) and place onto baking trays 4"/10cm apart. I use an ice cream scoop. Then press down to slighty flatten into a thick disc shape.
- Bake for 11 minutes. Then swap the trays between the shelves AND turn the trays around. Bake for a further 11 - 14 minutes, or until cookies are golden on the edges and LIGHT golden on the surface.
- Cool on the trays for 5 minutes before transferring to cooling rack. Cool for 30 minutes before serving.
Notes
- Raisins - Measure raisins by packing them into the cup, then use your fingers to separate them .
- Butter – Don’t let the butter get too soft. This is a common error with cookies and cakes that call for butter to be creamed. Target 18°C/64°F for the butter. This is soft enough to be whipped, but you should not be left with a thick, shiny slick of grease on your finger when you poke it. If you get greasy fingers, this means the butter is too soft which will cause the cookie to spread too much in the oven.
- If the butter is >20C/68F, I would chill the butter a bit before using.
- Eggs - Need to be at room temperature and not fridge-cold, to ensure it incorporates easily. Quick way to warm up fridge-cold eggs: Place eggs in a large bowl, cover with warm tap water (just warm, not hot) and leave for 5 min. Wipe dry, then use per recipe.
- Egg size (“large eggs”): 50 – 55g / 2 oz per egg is the industry standard of sizes sold as “large eggs” in Australia and the US. If your eggs are significantly larger or smaller in size, just weigh different eggs and use 100-110g / 4 oz in total (including shell) or 90 – 100g / 3.6 oz in total excluding shell (useful if you need to use a partial egg to make up the total required weight. Crack eggs, beat whites and yolks together, THEN pour into a bowl to measure out what you need);
- Rolled oats are plain traditional oats, like this one I get from Woolworths (Australia). Do not use steel cut oats. Instant / quick oats can be used but the texture of the cookie will be a bit different because they are chopped smaller.
- HIGH ALTITUDE BAKING: Readers at high altitude have reported that this recipe works fine with no adjustment!
- Storage - Keep in an airtight container for up to 1 week.
- Recipe source: Adapted from a Cooks Illustrated recipe. Note: 2 sticks of butter is 226g not 250g. However, Australian and UK/European cups are 250ml which is larger than American cups (226ml) so we need slightly more butter in grams to achieve the same outcome.
- Nutrition per cookie.
Nutrition Information
Show Details
Serving
66g
Calories
265cal
(13%)
Carbohydrates
41.3g
(14%)
Protein
3.6g
(7%)
Fat
10.6g
(16%)
Saturated Fat
6.1g
(31%)
Polyunsaturated Fat
4.5g
Cholesterol
41mg
(14%)
Sodium
168mg
(7%)
Fiber
1.9g
(8%)
Sugar
23.7g
(47%)
Nutrition Facts
Serving: 16- 18
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Serving | 66g | |
| Calories | 265cal | 13% |
| Carbohydrates | 41.3g | 14% |
| Protein | 3.6g | 7% |
| Fat | 10.6g | 16% |
| Saturated Fat | 6.1g | 31% |
| Polyunsaturated Fat | 4.5g | 26% |
| Cholesterol | 41mg | 14% |
| Sodium | 168mg | 7% |
| Fiber | 1.9g | 8% |
| Sugar | 23.7g | 47% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
351 reviews
Excellent
Other Recipes
You'll Also Love
