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
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.
Recipe from Joy of Cooking
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11 Comments
Loveforfood
January 16, 2012 at 3:49 PMI must try that
North of Wiarton & South of the Checkerboard
January 16, 2012 at 4:31 PMGood 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.
Amber - Binkertation
January 16, 2012 at 4:38 PMThis sounds delicious – definitely on my to bake list for the week and I’ll be taking your suggestion of adding chocolate chips! 😉
Leslie's Garden
January 16, 2012 at 9:41 PMYum! I haven’t had any sugar for 12 days! Those look so wonderful!
Full Circle Creations
January 17, 2012 at 12:06 AMThey look delicious! I think I’m gonna have to try them out!
Holly
Tabitha (a.k.a. Penny)
January 21, 2012 at 9:40 PMWhat a classic recipe!
Mique
January 27, 2012 at 6:44 AMYummmmm my favorite. Thanks for linking up to my Pity Party! I’m featuring you tomorrow. xo
moonsword
September 15, 2012 at 4:25 PMohgoodgolly I’m hopelessly fixated on that yumful stack of cookies! I must try these…thanks so much for sharing!
Kaytee
December 6, 2012 at 8:43 AMAny idea what kind of adjustments I should make for high altitude? I’m in Vail at 8,100 feet.
Thanks!
Shelly
July 16, 2014 at 6:06 PMI just made these tonight. I am 9 months pregnant and they hit the spot! I am definitely keeping this recipe!!
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July 18, 2014 at 8:20 AMYay! I’m so happy you liked these…they’re one of my faves too!