Soft Oatmeal Raisin Cookies Recipe
User Reviews
5
Soft Oatmeal Raisin Cookies Recipe
Description
This recipe starts by creaming softened butter with brown and granulated sugars to create a light base, followed by the incorporation of eggs and vanilla extract. Dry ingredients include all-purpose flour, quick-cooking oats, salt, and baking soda, combined into the wet mixture before folding in raisins. Quick oats contribute to the soft texture by absorbing moisture and tenderizing the crumb.
The cookies are portioned far enough apart on baking sheets to allow light spreading and baked until just lightly browned. This approach produces a cookie with a soft center and slight crispness at the edges. Cooling on the baking sheet before transferring to wire racks helps the cookies set properly without hardening excessively.
These cookies are suitable for snacks, dessert, or lunchbox treats. Fresh, plump raisins ensure juiciness, and maintaining room temperature ingredients supports even mixing and rise. Proper storage keeps them fresh for several days, and dough balls can be frozen for later baking without thawing.
Tips include using quick oats rather than rolled oats for desired softness and freezing options for both dough and baked cookies. Baking from frozen requires a slight increase in time to ensure thorough cooking without overbaking.
Ingredients
- 1 cup butter softened to room temperature
- 1 cup brown sugar packed
- 1 cup sugar granulated
- 2 egg
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 cup oats quick-cooking
- 1 teaspoon salt sea salt
- 3/4 /4 teaspoon baking soda
- 1 1/2 /2 cups raisins
Instructions
- Preheat oven to 350º F.
- In a large mixing bowl, using a stand mixer or hand mixer on medium speed, cream together the softened butter and the sugars until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as necessary to make sure that the butter and sugar are well combined. Add the eggs and vanilla extract to the creamed butter and sugar mixture. Mix until well combined, about 1 minute.
- Add the dry ingredients - flour, quick oats, sea salt, and baking soda - to the wet ingredients and mix well. Then stir in the raisins.
- Stir the raisins into the mixed cookie dough.
- Scoop dough onto a cookie sheet spacing well apart to allow room for the cookies to spread lightly as they bake. Bake for about 8 minutes or until lightly browned. Allow the cookies to cool slightly on the baking sheet, then transfer them to a wire rack to cool completely.
Notes
- Use quick-cooking rolled oats to achieve the softest oatmeal raisin cookies.
- Ensure butter and eggs are at room temperature to create a smooth, well-mixed dough.
- Choose fresh, plump raisins for better texture and moisture in the cookies.
- Store cooled cookies in an airtight container at room temperature for 3 to 5 days.
- Freeze baked cookies in a freezer-safe container for up to 3 months; thaw before serving.
- Freeze unbaked cookie dough balls on a parchment-lined sheet before transferring to airtight containers; bake from frozen adding a few extra minutes to baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 23mg | 8% |
| Sodium | 140mg | 6% |
| Potassium | 83mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 171IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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