EVERYBODY’S FAVORITE CHEWY OATMEAL RAISIN COOKIE RECIPE
I’ve tried & tried again to bake the perfect oatmeal raisin cookie, modifying and improving on already very tasty recipes… and finally, I think I’ve found it!
Two tricks I use to making the best oatmeal raisin cookies are: 1) to soak the raisins, and 2) remove the cookies when the bottoms are slightly browned and the tops may still look raw (but not wet). Soaking the raisins will ensure that the raisins don’t burn or get crispy, and removing the cookies a little earlier than if they were golden brown makes for a chewy cookie.
One last little secret that I use is that I remove my rings, give my hands a good wash, and use my hands to cream together the sugar & butter – It’s way more fun & liberating than using an electric mixer.
- 1 cup raisins (soaked for at least 20 mins)
- 1½ cups all-purpose flour (white or whole wheat)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ tsp each nutmeg & all spice
- ½ teaspoon salt
- ¾ cup butter, softened
- 1 cup brown sugar, packed
- ½ cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2¾ cups quick rolled oats
- Preheat oven to 375 degrees F (190 degrees C).
- Soak raisins in warm water & a few drops of vanilla extract for at least 20 mins.
- Mix together flour, baking soda, cinnamon, nutmeg, allspice and salt. Stir well.
- In a large bowl, cream together butter, brown and white sugar until smooth.
- Beat eggs and vanilla into butter & sugar mixture until fluffy.
- Gradually beat flour mixture into butter mixture.
- Drain raisins.
- Stir in raisins and oats.
- Scoop up a generous tablespoonful of dough into a round tablespoon measure, and drop onto a cookie sheet lined with a silicone baking mat or parchment paper. Flatten slightly.
- Bake for 6-8 mins, until bottoms are browned (*cookies will still look raw on top, but not wet – this is key for a chewy cookie!). Timing will depend on your oven's temperament.
- Remove from sheet to wire rack. Cool completely before serving.
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I actually soak my raisins in the egg and vanilla mixture and I up the vanilla to at least a tablespoon. I let it sit covered for 2-3 hours in the fridge. Then you don’t have to drain and the flavors combine.
Dr. Nicholas Anhorn, ND says
Such a great idea! I’m going to try this next time. Thanks for the tip!