Oatmeal Raisin Cookies
These Chewy Oatmeal Raisin Cookies are soft, chewy and so delicious. The key it to boil and chop the raisins! Makes a big batch.
I don’t know what the weather is like right now where you are, but here it is COLD. I’m talking -29 degrees C with -41 degree windchill cold. Freeze your buns off cold. But call me crazy, I love this kind of winter weather in January/Feb…it makes me feel like baking and nesting. So how about a cookie recipe to beat the cold weather! Nothing like cookies to make a house feel cozy.
Soft, chewy and SO delicious.
This amazing Oatmeal Raisin Cookie recipe is adapted from the Joy of Cooking (my favourite cookbook ever!). These cookies are so soft. So chewy. So delicious.
It’s all about the raisins.
I think it’s the chopping up and boiling of the raisins that make this cookie so good! The raisins are small and soft… even raisin haters find themselves enjoying these. Also, this is a great recipe for old and dried up raisins which are brought back to life after simmering in a little water.
A DELICIOUS NUT-FREE COOKIE.
These Oatmeal Raisin Cookies are perfect for lunches because they’re nut free and hearty! They’re also delicious as a snack or breakfast cookie with a big glass of milk or a cup of tea.
Feel free to add chocolate chips.
Sometimes I will add chocolate chips to half a batch of these cookies…I just press them into the top of the dough before baking. Kids love this.
Makes a big batch.
I also love this recipe because it makes a huge batch of cookies, so you can enjoy half now, and freeze half for later. I always thank myself when I make extra baking for the freezer…it’s so helpful on days when you just need a snack for lunches and there’s a bag in the freezer waiting for you!
Chewy Oatmeal Raisin Cookie Recipe Tips:
- Oats: This recipe works best with old fashioned rolled oats. I have used instant oats and they turned out well too. Cookies with the old fashioned oats make a chunkier cookie, and cookies with the instant oats make a more chewy cookie.
- Optional Ingredients: You can add 1/2 cup chocolate chips to this recipe if you wish!
- Storage: Store in an air tight container to keep them soft.
- Freezing: These cookies freeze well.
Oatmeal Raisin Cookies
These Chewy Oatmeal Raisin Cookies are soft, chewy and so delicious. The key it to boil and chop the raisins!
- Yield: 36 cookies 1x
- Category: Baking
- Cuisine: American
Ingredients
- 1 cup raisins (chopped)
- 1/4 cup water
- 1 3/4 cup flour
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg (optional)
- 1 cup butter
- 1 1/2 cups brown sugar
- 1/4 cup white sugar
- 2 eggs
- 2 1/2 tsp vanilla
- 3 1/2 cups old fashioned rolled oats
Instructions
- Preheat your oven to 350 degrees.
- Measure the 1 cup of raisins, chop them up, then boil them in 1/4 cup water for 1-2 minutes. Set aside to cool, then drain.
- In a separate bowl whisk together the flour, baking soda, baking powder, salt and cinnamon. Set aside.
- In another bowl cream the butter and sugars together.
- Add the eggs one at a time. Combine until creamy and smooth.
- Add vanilla.
- Add the flour mix to the butter mix. Combine.
- Add the oats.
- Add the cooled chopped raisins.
- Bake for 6-9 minutes. The less time baking, the softer the cookie.
Keywords: oatmeal raisin, oatmeal raisin cookie
Recipe from Joy of Cooking
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I must try that
Good thing to be doing inside when it is so cold out, brrr. However the Sun is out in full force which is such a wonderful bonus.
This sounds delicious – definitely on my to bake list for the week and I’ll be taking your suggestion of adding chocolate chips! 😉
Yum! I haven’t had any sugar for 12 days! Those look so wonderful!
They look delicious! I think I’m gonna have to try them out!
Holly
What a classic recipe!
Yummmmm my favorite. Thanks for linking up to my Pity Party! I’m featuring you tomorrow. xo
ohgoodgolly I’m hopelessly fixated on that yumful stack of cookies! I must try these…thanks so much for sharing!
Any idea what kind of adjustments I should make for high altitude? I’m in Vail at 8,100 feet.
Thanks!
I just made these tonight. I am 9 months pregnant and they hit the spot! I am definitely keeping this recipe!!
Yay! I’m so happy you liked these…they’re one of my faves too!