Soft and Chewy Oatmeal Raisin Cookies are slightly crispy on the outside and soft and chewy on the inside. They are packed full of raisins with a hint of cinnamon for that classic oatmeal raisin cookie taste.
Oatmeal raisin cookies are often the last cookie left in a variety pack, they are often overlooked when they are beside their chocolate chip cookie counterparts and they are frequently the last dessert left at a potluck. These Soft and Chewy Oatmeal Raisin Cookies are here to change that. Soft and Chewy Oatmeal Raisin Cookies are sweet and decadent and the cinnamon adds a nice warm flavor. Simply mix the dough, bake in the oven and you have a perfect dessert to satisfy those sweet tooth cravings. The best part is there is no chilling required!
Ingredients
- All-purpose flour - I haven't used any other type of flour in this recipe.
- Cornstarch - Helps to make the cookies thick.
- Baking Soda - Helps the cookies to rise.
- Cinnamon - Adds that nice warm flavor to the cookies.
- Salt - Brings out the flavor of the other ingredients.
- Butter, Melted - Provides that nice rich flavor in the cookies.
- Brown Sugar - Helps to keep the cookies moist and chewy.
- Granulated Sugar - Adds a touch more sweetness.
- Eggs - Helps to bind the ingredients together.
- Vanilla - Adds some flavor.
- Quick Oats - the best type of oatmeal for these cookies.
- Raisins - because you can't have oatmeal raisin cookies without the raisins!
See recipe card for quantities.
Instructions
Preheat oven to 350F. Line two large baking sheets with parchment paper.
In a medium size bowl add flour, cornstarch, baking soda, cinnamon and salt. Whisk to combine.
In a large bowl, add butter, brown sugar and granulated sugar. Using an electric mixer, beat on medium speed for one minute. Scrape down the sides of the bowl with a spatula.
Add eggs and vanilla. Beat with an electric mixture on medium until dough is smooth. Use a spatula to scrape down the sides of the bowl.
Add half of the dry mixture to the dough. Beat with an electric mixer on low speed until the flour starts to incorporate. As the flour mixture starts to incorporate, you can increase the speed of the electric mixer to medium. Use a spatula to scrape down the sides of the bowl as necessary. Repeat with remaining dry mixture.
Add oatmeal and raisins.
Use a spatula to fold in the oatmeal and raisins.
Using a large spoon or your hands, shape approximately 2 tablespoons of dough into a ball. Place dough ball onto baking pan. Repeat until the baking sheet is full. Leave 1.5 - 2 inches between cookies so they have room to spread when baking.
Bake cookies for 10-12 minutes or until the tops start to turn golden brown. Remove from the oven. Let cookies cool slightly before transferring to a wire rack to cool completely. Makes 24 cookies.
Hint: Make sure to line the baking sheets with parchment paper as this prevents the bottoms of the cookies from burning.
Substitutions
- Butter - I used unsalted butter for this recipe. You can use salted butter for these cookies but be sure to omit the salt from the recipe.
- Quick Oats - I used quick oats for this recipe. You can substitute instant oats or rolled oats. Do not use steel cut oats as they have a different texture and cooking time.
Equipment
Large Non-Stick Baking Pans - I used two large non-stick metal baking pans for this recipe. You can use smaller baking pans but you won't be able to fit as many cookies on a pan.
Electric Mixer - I used an electric mixer for this recipe. I highly recommend using an electric mixer for this recipe because the cookie dough is quite thick. You can try mixing by hand but it will require some good elbow grease!
Spatula - Used to scrape down the sides of the bowl when mixing the dough.
Storage
Soft and Chewy Oatmeal Raisin Cookies can be stored in an airtight container or bag for up to three days at room temperature.
Soft and Chewy Oatmeal Cookies freeze well. Place cookies in an airtight container or bag and freeze up to three months. Thaw at room temperature when ready to eat.
Top tip
Do not overbake the cookies. If you overbake the cookies, they will be hard and dry. Bake cookies until the tops start to turn golden brown.
FAQ
Brown sugar helps to keep the cookies moist and soft. Do not replace the brown sugar with any other type of sugar in this recipe.
You have overbaked the cookies. Bake cookies for 10-12 minutes or until the tops start to turn golden. The cookies may look slightly undercooked when you remove them from the oven but they will continue baking on the pan.
Once cookies have cooled completely, store them in an airtight container or bag at room temperature to keep them soft and chewy. If cookies are left out and exposed to the air they will become hard.
Related
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Recipe
Soft and Chewy Oatmeal Raisin Cookies
Ingredients
- 1 ¾ cup all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup butter, melted
- 1 cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 2 cups quick oats
- 1 ½ cups raisins
Instructions
- Preheat oven to 350F. Line two large baking sheets with parchment paper.
- In a medium size bowl add flour, cornstarch, baking soda, cinnamon and salt. Whisk to combine.
- In a large bowl, add butter, brown sugar and granulated sugar. Using an electric mixer, beat on medium speed for one minute. Scrape down the sides of the bowl with a spatula.
- Add eggs and vanilla. Beat with an electric mixture on medium until dough is smooth. Use a spatula to scrape down the sides of the bowl.
- Add half of the dry mixture to the dough. Beat with an electric mixer on low speed until the flour starts to incorporate. As the flour mixture starts to incorporate, you can increase the speed of the electric mixer to medium. Use a spatula to scrape down the sides of the bowl as necessary. Repeat with remaining dry mixture.
- Add oatmeal and raisins. Use a spatula to fold in the oatmeal and raisins.
- Using a large spoon or your hands, shape approximately 2 tablespoons of dough into a ball. Place dough ball onto baking pan. Repeat until the baking sheet is full. Leave 1.5 - 2 inches between cookies so they have room to spread when baking.
- Bake cookies for 10-12 minutes or until the tops start to turn golden brown. Remove from the oven. Let cookies cool slightly before transferring to a wire rack to cool completely. Makes 24 cookies.
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