Soft and Chewy Oatmeal Raisin Cookies
You are going to think I am crazy, but I am not a fan of chocolate chip cookies. They are fine. I feel like I make a good one, but if you gave me a choice I would always pick an Oatmeal Raisin Cookie or a Peanut Butter Cookie. This is my go-to Oatmeal Cookie recipe and we hope you like it as much as we do because these really are The Best Oatmeal Raisin Cookies we’ve ever eaten.
The Secret to Soft, Moist Oatmeal Raisin Cookies
Step 1: To prepare the raisins, add three large eggs to a small bowl.
Step 2: Whisk the eggs until the whites and the yolk combine.
Step 3: Add the vanilla and continue to whisk the egg mixture.
Step 4: Add the raisins to the bowl and stir until the raisins are fully covered. Cover the bowl and refrigerate for at least an hour. Flash forward one hour! Now you are ready to make the rest of the Oatmeal Raisin Cookie dough.
The secret trick in our Oatmeal Cookie Recipe is to soak the raisins in egg before you add them to the cookie dough. Soaking the raisins in the egg and vanilla mixture will allow them to plump up and be super yummy and moist in the finished cookies. Trust us, you will notice the difference.
How to Make the Cookie dough
Step 5: Add the butter, granulated sugar and brown sugar to a mixing bowl.
Step 6: With beaters or a mixer, cream the butter and sugar until thoroughly combined (about 2 minutes.)
Step 7: In a separate bowl, prepare the dry ingredients by adding salt, baking soda, and cinnamon to the flour and whisk together until combined.
Step 8: Add the dry ingredients to the creamed butter and sugar, one cup at a time and mix just until the flour is incorporated.
Step 9: This is a little different than most cookie recipes, but you add the egg, vanilla, and raisin mixture to the cookie dough AFTER the flour and mix until combined.
Step 10: Finally, add the Quaker Old Fashioned Oats to the cookie dough mixture and mix.
Step 11: The homemade Oatmeal Cookie dough is now ready for baking!
Step 12: We used a 2 tablespoon ice cream scooper to get these uniform cookie dough balls. You can also use a food scale and measure 2 ounces of cookie dough and roll it into a ball.
Step 13: Bake the Oatmeal Cookies in a 350-degree oven for 10 to 12 minutes or until golden brown around the edges.
Step 14: So yummy. Soft and moist and delicious! These really are The Best Oatmeal Raisin Cookies we’ve ever eaten. Soaking the raisins is a great technique that makes a moist, soft and chewy and delicious Oatmeal cookie.
Expert Tips and FAQS
Both the eggs and the butter should be at room temperature which will help your cookies turn out lighter and fluffier. For the eggs, room temperature simply means not cold out of the refrigerator. If you forget to take the eggs out before you start making cookie dough you can put the eggs in a bowl of warm water for 5-10 minutes to warm them up. The butter also needs to be softened to room temperature which means if you touch it you should leave an indentation on the stick of butter. Do not use butter that has been over-softened or melted. If that happens you should use a different stick of butter or put it back into the refrigerator to let it set up. We have a whole post about How to Soften Butter, click here if you need more information on how to do that.
Yes. In our opinion, you need some kind of a mixer to make a good cookie dough. A stand mixer, while expensive, is a great investment if you believe you have a lot of homemade baked goods in your future. An electric hand-mixer also works well and you can probably find one for around $20. You can hand mix cookie dough in a pinch (which is how we did it growing up), but you will really have to use a lot of muscle to cream the butter and sugar and eggs properly.
Creaming the butter, sugar and then mixing the eggs in is the most important part of the cookie dough mixing process. Creaming is when you fully incorporate the butter and sugar together and add some much needed air to the dough. We recommend creaming the butter and sugar for 2 minutes on medium-high speed and then mixing the butter/sugar/eggs for another 3 minutes at the same speed. Once you add the flour, you want to mix the dough as little as possible. Mix it too much and you will get tough cookies. Mix in the flour on low speed and continue mixing ONLY until the dry ingredients are incorporated into the dough. Make sure you scrape down the sides and the bottom to make sure all the flour has gotten mixed in.
We always line our cookie sheets with a piece of parchment paper, it keeps the cookie from sticking to the sheet and from over-browning. You can find parchment paper either in rolls or in pre-cut sheets in most grocery stores, and we highly recommend it. Ideally, you should use at least 2 cookie sheets when baking cookies. You don’t want to add the raw cookie dough to a cookie sheet that is hot out of the oven. The dough will start baking even before you get it in the oven.
Cookie size is a matter of personal taste. The important part is making them all the same size so they bake evenly. We like a good-sized cookie, so we use a medium-sized cookie dough scoop that makes a portion that has approximately 2 tablespoons of cookie dough. You can also pull out your food scale and measure the cookie dough.
Everyone’s oven is different. We recommend starting with a test bake with a single cookie to help you hone in on the exact baking time for your oven. You should set your timer for 2 minutes less than whatever the recipe recommends. Once the timer goes off, open up the oven and see how your cookie is baking. Make corrections accordingly. Our oven has a hot spot in the back so we always rotate the cookie sheet half-way through the baking time to get a more even bake. Although this may seem like an unnecessary step, it is better to do this then burn a whole tray of cookies.
Cookies should always be stored in an airtight container. They should be completely cooled before storing them. Cookies stored at room temperature should stay fresh for 3-4 days. You can also keep them in the refrigerator and that extends their freshness for up to a week. If you need them to last longer, you can freeze them for up to 3 months. You can pull them out of the freezer and leave them on the counter for 1 hour and they will be ready to eat.
More Cookie Recipes you will love
- 3 Large Eggs
- 1 ½ - 2 cups Raisins
- 1 teaspoon Vanilla Extract
- 1 cup Softened Butter (Sweet Cream, Unsalted)
- 1 cup Dark Brown Sugar
- 1 cup Granulated Sugar
- 2 ½ cups All-Purpose Flour
- 2 teaspoons Baking Soda
- 1 teaspoon Salt
- 2 teaspoons Cinnamon
- 2 cups Quaker Oats Old Fashioned Oatmeal
- Beat eggs in small bowl. Add vanilla and raisins. Mix well. Refrigerate for at least one hour.
- Cream softened butter, sugar and brown sugar in a mixer.
- Mix dry ingredients (flour, salt, baking soda and cinnamon) in a separate bowl.
- Mix in flour mixture one cup at a time until thoroughly mixed.
- Add egg, vanilla and raisin mixture and mix until thoroughly combined.
- Add oatmeal and mix until combined.
- Cook in 350 degree oven for 10-12 minutes.
- Allow to cool before storing in an air-tight container.