Soft and Chewy Oatmeal Raisin Cookie Recipe

Here are some Oatmeal Raisin Cookies that I have baking in the oven!!

There is a WONDERFUL video tutorial on making these cookies

with the printable recipe at the bottom.

Click the Pic!!

I found the recipe through Pinterest 

And you can find the recipe over at:

Inspired Taste

Here are my cookies fresh out of the oven!!

Would you like one or two with hot chocolate??

If you insist on coffee, I'll be glad to serve you some.

This oatmeal raisin cookie recipe makes cookies that are soft in the middle, a little chewy on the outside and full of warm flavors like cinnamon and vanilla. They are very easy to make and you don’t need any fancy equipment – only a hand mixer. We use two types of raisins in these oatmeal cookies for color and extra texture (the golden raisins are slightly softer). You could, however, choose to only use one kind and they will still be fantastic.

Created By: Joanne and Adam Gallagher

Serves: 16

Ingredients

• 1/2 cup raisins
• 1/2 cup golden raisins
• 1 cup hot water
• 3/4 cup (170 grams) unsalted butter, room temperature (1 1/2 sticks)
• 1 cup (210 grams) packed light brown sugar
• 1 egg
• 1 1/2 teaspoon vanilla extract
• 3/4 cup (110 grams) all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 3 cups (270 grams) old-fashioned rolled oats

Method

1. Heat oven to 350 degrees F (177 degrees C). Line two baking sheets with parchment paper.
2. Add raisins to a small bowl then cover with hot water. The hot water helps the raisins to become plump and juicy. Set the bowl aside for about 10 minutes.
3. In a large bowl, beat the room temperature butter and sugar with a hand blender until creamy, about 2 minutes. (You can also use a stand mixer fitted with the paddle attachment).
4. Add the egg and 1 1/2 teaspoons of vanilla extract then beat until combined, about 1 minute.
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6. In another bowl, use a whisk to combine the flour, baking soda, salt, cinnamon and nutmeg. Next, add the oats then stir until well combined.
7. Now, add the oat mixture to the butter and sugar mixture in thirds, beating after each addition until incorporated.
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11. Drain the raisins then gently press down or squeeze them to remove any extra water. Stir them into the cookie batter. (Use a spatula or spoon for this, not the mixer).
12. Drop dough by two tablespoonfuls about 2 inches apart onto baking sheets. (You can also use a large cookie scoop for this). Then, wet the tips of your fingers with water and gently press cookies down until they are about 1/2-inch thick. If some of the cookies have no raisins showing on top, steal a few raisins from the bowl and add to the tops of the cookies (they are prettier this way).
13. Bake cookies 10 to 14 minutes or until the edges are light golden brown, the center is still soft. Cool cookies on baking sheet for 10 minutes then move to a cooling rack and cool completely.

Notes

Recipe adapted from Joy of Baking’s Oatmeal Cookies.  

Don’t forget to watch our Chewy Oatmeal Cookie Recipe Video on our YouTube page.

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