Soft & Chewy Oatmeal Raisin Cookies
A classic oatmeal-raisin cookie spiced with cinnamon and nutmeg and baked into a soft, bakery-style cookie with a gooey center.
This recipe is based off my bakery-style chocolate-chip cookie recipe, using mostly brown sugar for a warm taste and is best enjoyed warm but is equally as delicious when cooled.
These oatmeal-raisin cookies are truly the best and essentially fool-proof! Put your own twist on it by adding in some dried cranberries and/or bits your your favorite nut!
tips for soft & chewy oatmeal raisin cookies
- Use the right blend of flours. All-purpose flour gives the cookie a stable structure, helping it hold it’s shape while baking while the cake flour added in allows for the cookie to be soft even once cooled. If cake flour is unavailable, pastry flour is a great substitute for this recipe with self -rising flour as a close second.
- Shape these cookies before baking. This recipe doesn’t spread much so whatever you pop in the oven will likely be what you take out so you may opt to “log roll” the cookie dough then slice it or simply use a cookie dough or ice cream scoop before flattening the dough
- Use old fashioned oats, not instant. Old fashioned oats will still retain its texture once mixed and baked. Quick and instant oats are much softer making them more likely to break apart in the mixing process and not giving the desired tender but firm bite of oats in the finished oatmeal raisin cookie.
- Don’t over mix – for a perfectly tender, chewy and soft cookie we only want to mix for as just as long as it takes for our ingredients to be incorporated at any given step. The more we mix, the more gluten is able to develop. Gluten is what gives most baked goods their structure but too much and our cookie will end up more dense than we like.
- Make sure your oven temperature is accurate – this goes for anything when baking. Using a lower or higher temperature than recommended can alter the finished baked product. The best way to ensure that you are baking at the right temperature is to invest in an oven thermometer.
- Set a timer – once you pop your cookie trays in the oven immediately set a timer! For this recipe, even 30 seconds could change the texture of your cookies. If you’re like me and love a really gooey inside, bake for 10 minutes. The longer you keep them in the oven, the more “set” they will be once they are out and cooled.
Servings: 12 cookies
Equipment
- 1 baking tray
- 1 stand mixer with flat beater attachment
- 1 cookie scoop
Ingredients
- 2 cups all-purpose flour
- 1 cup cake flour
- 1 cup old-fashioned oats
- ¾ cup raisins
- 1 cup unsalted butter
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp cinnamon
- 1 ½ tsp nutmeg
- 1 tsp vanilla extract
- 1 tsp cornstarch
- ¾ tsp baking soda
- ¾ tsp salt
Instructions
- Preheat oven to 410℉
- Plump the raisins by soaking them for 15 minutes in just enough warm water to cover. Once plumped drain them of the water and pat dry with a clean paper towel.
- Combine all dry ingredients except for sugars (all-purpose flour, cake flour, oats, raisins, cinnamon, nutmeg, cornstarch, baking soda and salt) in a bowl and set aside
- In a mixing bowl, add butter along with brown and granulated sugars and beat together until just combined (not fluffy).
- Add eggs to mixing bowl and continue beat until mixture is uniform.
- Add the rest of the dry ingredients to the mixing bowl and beat until all the flour is combined.
- To form your cookies you may either:Log roll method: Scoop the dough onto a sheet of plastic wrap and roll the plastic wrap over dough whilst forming the dough into a log. Once done, slice the dough into half-inch slicesCookie scoop method: using a cookie or ice cream scoop, scoop dough into balls on parchment paper and flatten with spatula or your palm until half-an inch thick.
- Place cookie dough on a baking tray lined with parchment paper with at least an inch of space between them and bake for 10 minutes (up to 11 minutes for a firmer cookie).
- Best enjoyed warm but if not eating right away, store in an airtight container and zap in the microwave for 15-20 seconds to enjoy warm!
Don’t be shy!Tag me on IG at @thestushkitchen & show off your cooking skills! I can’t wait to see what you cook up!
These cookies were the perfect amount of sweet as a person who doesn’t necessarily have a sweet tooth these cookies HIT the SPOT. The chocolate chip cookies are soft with the perfect crust topped with salt flakes that bring that salty sweet flavor all together. Theses cookies have the perfect ratio of chocolate chip to cookie that keeps you wanting more; needless to say they leave you wanting more !