![best recipe for oatmeal raisin cookies best recipe for oatmeal raisin cookies](https://www.inspiredtaste.net/wp-content/uploads/2016/12/Soft-and-Chewy-Oatmeal-Raisin-Cookies-Recipe-1-1200.jpg)
Do I Have to Soak My Raisins?Įmphatically, yes! The raisins will absorb moisture either way. The cookies should moisten back up a bit. Roll the bag over to seal and leave it to sit for a few hours. If you find yourself with cookies that were once perfect and chewy, but are a little crumbly now that they're past their prime sitting on the counter, add them to a brown paper bag with a couple pieces of bread. This will prevent them from soaking up too much moisture from the cookie itself, giving the perfect chewy texture. This recipe keeps the oatmeal raisin cookies soft and moist by soaking the raisins first. If you want to use something a little unique, you can opt for golden raisins. I just use your average, run-of-the-mill purple raisins that you find in basically every grocery store. Stay away from quick oats, as they will not hold up to baking, and steel cut oats, which are more the shape and texture of rice and not ideal for these cookies. Old fashioned rolled oats are the way to go for the absolute best oatmeal raisin cookies. What Oats Are Best for Oatmeal Raisin Cookies They will quickly become the favorite of both grown-ups and kids alike. Everything a good oatmeal raisin cookie should be. And with the comforting flavors of brown sugar, buttery oats and raisins spiced with cinnamon, how can you go wrong?īasically, these oatmeal cookies are soft, chewy, and warmly spiced. These feature moist, chewy cookies with crisp edges and soft centers. Soft Oatmeal Raisin Cookies are an all-time classic, nostalgic cookie. You can also easily half this recipe although I think you should just make the full recipe…you can always share! □ I’ve brought these cookies at get togethers and given to friends and I always get asked for the recipe.Learn how to make the best soft Oatmeal Raisin Cookies with crisp edges and chewy centers and the ultimate comfort flavors of buttery oats and raisins spiced with cinnamon. When I want a cookie I either eat one frozen straight out of the freezer (I swear it’s good!) or pop them in the microwave for 20-30 seconds at 50% power to soften and slightly warm. I put my cookies in the freezer in a Tupperware and place wax or parchment paper between the layers. The recipe as written makes around four dozen cookies but they freeze very well. I also recommend eating several warm from the oven.
![best recipe for oatmeal raisin cookies best recipe for oatmeal raisin cookies](https://i.pinimg.com/originals/9a/0c/3f/9a0c3f074e4215632eda2dbdcb0a2b63.jpg)
I let the cookies cool completely on a wire rack before putting away.
![best recipe for oatmeal raisin cookies best recipe for oatmeal raisin cookies](https://i2.wp.com/howtomakedinner.com/wp-content/uploads/2019/04/Crunchy_Oatmeal_Raisin_Cookies-scaled.jpg)
![best recipe for oatmeal raisin cookies best recipe for oatmeal raisin cookies](https://soufflebombay.com/wp-content/uploads/2019/03/The-BEST-Oatmeal-Raisin-Cookies-Soft-and-chewy-with-a-crisp-perimiter.jpg)
For roasting veggies and the like, I have no problem using cheap cookie sheets/baking pans. I like to bake them on a silpat mat over top of this cookie pan. The ingredients list is short and simple!Īfter your 12-hour or overnight chill, the cookies bake in a 350 degree oven for about 11 minutes. The dough could not be easier to prepare and you can have it mixed up and ready to chill in the fridge in under 10 minutes. It prevents excessive spreading and thin cookies. They bake up so much better when the dough is chilled. I know it’s hard to exercise the patience to wait and bake cookies after you’ve prepared the dough but it’s oh so worth it for the results. The key to this is a long chill in the fridge. These oatmeal raisin chocolate chip cookies are so thick and chewy. I HIGHLY recommend using coarse salt in this recipe so you get some noticeable salty tastes with the sweet. This recipe has almost a teaspoon of coarse kosher salt mixed in. You get bigger chunks of chocolate this way.Īnother thing that I always add to my baked goods (especially cookies) that ups the tasty quotient? Sea or kosher salt! Well-salted baked goods are where it’s at. True story…I once made oatmeal cookies with chocolate covered raisins and while they turned out well, it’s way better to add the two items separately. It’s like a chocolate covered raisin oatmeal cookie. This is not at all to knock the raisins…you 100% need both of them in there together. Let me just tell you that adding chocolate chips in along with the raisins takes it to the next level of deliciousness. I love the chewiness of oatmeal cookies and oatmeal raisin has always been my favorite type of cookie. These oatmeal raisin chocolate chip cookies are to die for but before we get started you just have to promise me that no matter what, you’ll let the dough chill in the fridge overnight (or for at least 12 hours). Welcome to probably the best cookie recipe that I have ever shared on my blog.