Oatmeal raisin cookies are the cookies that I connect to family time. It reminds me of spending time in the kitchen; specifically baking with my mom and grandma all day. I love these cookies all year around, but especially during the winter time because of the sweet cinnamon, molasses, and deep brown sugar notes.
Now, these cookies are honestly the easiest cookies to make. Just mix all the ingredients together and you've got a crunchy cookie with the chewiest, softest inside. The buttery flavor and oatmeal texture is just to die for!! It's basically everything you would want in an oatmeal cookie (if not more). The best part of these cookies though, is they stay soft. The ratio of oats to flour to fat is perfect, meaning, you'll be able to eat these cookies all week long (i doubt they'll last that long anyways lol)!
What Ingredients Do I Need?
All-purpose flour
Cinnamon
Baking soda
Salt
Unsalted butter
Brown and granulated sugar
Eggs
Vanilla extract
Honey or molasses
Old-fashioned whole rolled oats (or quick oats)
Dried raisins
Chopped walnuts
Frequently asked Questions:
How do I store these cookies?
These cookies can be stored at room temperature in a sealed plastic bag or in an airtight container for up to a week. To store for longer than a week, seal them in a plastic bag or airtight container in the refrigerator. They will be able to last for another 2 weeks in the fridge.
To freeze the baked cookies, allow to cool completely, then put them in a sealed plastic bag or in an airtight container, separated by parchment paper or cling wrap. Try to remove as much air as possible, and put them in the freezer. They will last up to 1 month. Keep in mind that the cookies taste better when they are fresh out of the oven.
Can I freeze the cookie dough for another time?
Yes, after making the dough, scoop them out into 2 tbsp. balls and place in a sealed plastic bag or in an airtight container separated using cling wrap or parchment paper. Freeze them for up to 3 months.
To bake, place the dough balls on a baking sheet and bake as per regular instructions. They may end up needing to bake for a couple more minutes since they are frozen.
How can I get soft oatmeal cookies?
Here are some tips to getting soft and chewy oatmeal cookies:
Don't over-mix the cookie dough. Since we do use flour in the recipe, over-mixing will lead to developing more gluten which is a major cause of why so many cookies become tough. Only mix the dough until everything is combined and then stop.
Take out the cookies at the recommended time (this depends on the oven). At 350F, the cookies should be able to come out of the oven between 13-16 minutes. Although they may look under-baked, they will actually continue to bake after cooling and will set after being taken out of the oven!
To keep oatmeal cookies soft after baking, store them in an airtight container or in a sealable plastic bag (try to get as much air as possible out) at room temperature. This will keep your homemade cookies soft for days!
Happy baking! :)
If you make this be sure to tag us on Instagram @sarahskitchenofficial
-Sarah <3
Recipe Details:
Makes: makes 18
Time spent
Prep time: 30 minutes | Cook time: 16 minutes | Total time: 46 minutes + 1 hour chill time
Ingredients:
1 1/2 cups all-purpose flour
3/4 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 eggs, room temperature
2 tsp vanilla extract
1 tbsp honey or molasses
3 cups old-fashioned whole rolled oats (or quick oats)
1 1/2 cups dried raisins
1/4 cup chopped walnuts
Instructions:
Using a stand or a hand mixer, cream the butter and sugar until smooth and fluffy.
Add the eggs one by one and mix until combined. Add the vanilla, honey or molasses, and mix until incorporated.
In a large mixing bowl, sift in the flour, baking soda, cinnamon, and salt together. Add in the wet ingredients and mix. Stir in the oats, raisins, and walnuts until they are all incorporated.
Scoop the dough into small balls (about 2 tbsp of dough) and chill for 60 minutes (the dough will be a little sticky).
Preheat the oven to 350F. Take the dough out of the fridge and place on a baking pan about 2 inches apart. Bake for 13-16 minutes or until lightly golden brown. Allow to cool on the baking sheet for 7-10 minutes after baking and then transfer on a cooling rack to continue to cool.
Tips
Keep in mind that the center will look a little under baked and soft. However, they continue to bake after cooling and will set.
Over-mixing the dough will develop more gluten, creating tougher cookies. To achieve chewy cookies, refrain from mixing too much, only mix until all ingredients are evenly combined.
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