Best 7 The Very Best Oatmeal Raisin Cookies Ever Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a delightful journey of flavors with our delectable Oatmeal Raisin Cookies, a timeless classic perfected for your enjoyment. These cookies embody the perfect balance of chewy and soft textures, studded with plump, juicy raisins that burst with sweetness in every bite.

Our carefully curated collection of recipes caters to various dietary preferences and skill levels. Embark on a culinary adventure as you explore our classic, vegan, and gluten-free variations of this beloved treat. Each recipe is meticulously crafted with step-by-step instructions and helpful tips to ensure success in your baking endeavors.

Discover the magic of our Classic Oatmeal Raisin Cookies recipe, where the harmonious blend of oats, raisins, and spices creates an irresistible symphony of flavors. For a healthier twist, delve into our Vegan Oatmeal Raisin Cookies recipe, where plant-based ingredients shine without compromising on taste. And for those seeking a gluten-free alternative, our Gluten-Free Oatmeal Raisin Cookies recipe offers a delightful rendition that caters to dietary restrictions.

Immerse yourself in the comforting aroma of freshly baked Oatmeal Raisin Cookies, a treat that evokes memories of home and happiness. As you savor each bite, let the symphony of textures and flavors transport you to a world of pure bliss.

Here are our top 7 tried and tested recipes!

OATMEAL RAISIN COOKIES



Oatmeal Raisin Cookies image

The best recipe for perfect Oatmeal Raisin Cookies! These easy cookies are soft and chewy in the middle with buttery, crisp edges, filled with tender oats, sweet raisins, and white chocolate chips.

Provided by Cookies & Cups

Categories     Cookies

Time 20m

Number Of Ingredients 11

1 cup butter, room temperature
1 1/2 cups dark brown sugar
2 eggs
1 tablespoon vanilla
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon coarse sea salt
3 cups old fashioned oats
1 1/2 cups raisins
1 cup white chocolate chips

Steps:

  • In stand mixer cream the butter and sugar together about 2 minutes until fluffy.
  • Add eggs and vanilla and beat until combined.
  • In separate bowl whisk flour, baking soda, sea salt, and cinnamon together.
  • Turn mixer to low and slowly add flour mixture into butter mixture until combined.
  • Slowly add in oats and mix until evenly incorporated.
  • Finally add in raisins and white chips and stir until mixed in.
  • Let dough chill for at least 2 hours (overnight is best).
  • When ready to bake preheat oven to 350°. Line baking sheets with parchment paper.
  • Using a medium cookie scoop, portion out the dough and place 2 inches apart on baking sheet.
  • Bake for 9-11 minutes until golden around edges, but still soft in center. Do not over-bake!!
  • Let cool on baking sheet for 3 minutes and transfer to cooling rack.

Nutrition Facts : ServingSize 1 cookie, Calories 161 calories, Sugar 12.3 g, Sodium 110.9 mg, Fat 7 g, SaturatedFat 4.3 g, TransFat 0 g, Carbohydrate 22.1 g, Fiber 1.1 g, Protein 2.2 g, Cholesterol 24.9 mg

THE VERY BEST OATMEAL RAISIN COOKIES (SOFT AND CHEWY)



The Very Best Oatmeal Raisin Cookies (Soft and Chewy) image

The very best oatmeal raisin cookies you will ever make! They are soft and chewy and I promise you will NOT be wishing those raisins were chocolate chips. (I know you) The trick is to plump the raisins in boiling water, and then add a bit of molasses to the cookie dough. It's to die for!

Provided by Karen

Categories     Dessert

Time 2h37m

Number Of Ingredients 16

1 cup butter (softened (2 sticks))
1 cup brown sugar
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 tablespoon molasses
2 & 1/2 cups all-purpose flour (spooned and leveled)
1 & 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 & 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
pinch cardamom (optional)
1 cup quick oats
1 cup old fashioned rolled oats
1/2 cup chopped walnuts (toasted (optional))
1 & 1/2 cups raisins

Steps:

  • Start by preparing your raisins and walnuts, if you plan to add nuts. Bring a small pot of water to a boil. Add 1 and 1/2 cup raisins to a small bowl. Pour the boiling water over the raisins. Set aside to plump (at least 10-15 minutes.)
  • In a small pan, add 1/2 cup walnuts and set over medium heat. Stir frequently for 3-5 minutes, until the walnuts are light brown and fragrant. Don't burn them! Nuts are so easy to burn. Set side to cool.
  • In a large bowl or stand mixer, beat the butter until is is soft and creamy.
  • Add the brown sugar and granulated sugar and beat together. Scrape the bottom and sides of the bowl and beat for another 2-3 minutes, until fluffy.
  • Add 2 eggs, 2 teaspoons vanilla, and 1 tablespoon molasses. Beat well until incorporated, scraping the sides and bottom.
  • Add 2 and 1/2 cups flour (spooned and leveled!) but don't mix it in yet.
  • On top of the flour in the bowl, add 1 and 1/2 teaspoons baking soda, 1 teaspoon kosher salt, 1 and 1/2 teaspoons cinnamon, and 1/4 teaspoon nutmeg. Add in a dash of cardamom, but only if you already know you like cardamom. Stir it into the flour with a small spoon.
  • Use the beaters to stir the flour into the dough, but not all the way. Stop when the dough is still pretty white from the flour. Scrape down the edges.
  • Add 1 cup quick oats, 1 cup old fashioned oats, and the 1/2 cup of toasted walnuts, if you're using them.
  • Beat just until the flour streaks are gone. Make sure to scrape the sides and bottom of the bowl to make sure it has all been mixed properly, but do not over mix (or you will get tough cookies).
  • Drain the raisins through a strainer. Lay out a paper towel on the counter and pour the raisins on top to dry them out a bit. Set aside 1/4 or 1/2 cup raisins to press into the top of the baked cookies, if you want.
  • Use a wooden spoon to stir the raisins into the dough. If they are still a little wet, they may not mix in very well. Just do your best to get them incorporated.
  • Cover the dough and refrigerate for 2 hours or up to 48 hours. If you are in a big hurry, you can shape the dough into balls right away, set them on a plate, cover with plastic wrap, and refrigerate for 30 minutes before baking (they will chill faster if they are already shaped into balls).
  • When you are ready to bake, preheat your oven to 350 degrees F.
  • Line a few baking sheets with silicone baking mats or parchment paper.
  • Use a 2 inch cookie scoop (< this is the one I have) to shape the cookie dough, or just use your hands. Your cookie dough balls should be about 2 inches across, or a little bigger than a golf ball.
  • Place the cookie dough on the prepared baking sheets with about 2 inches in between each cookie. I was able to fit 12 on a half sheet baking pan.
  • Bake at 350 for 11-12 minutes. The cookies should be firm on the edges and slightly golden. They should not be too shiny. A little bit of shine is okay right in the center, but not much. If the whole top of the cookie is still shiny, leave it in for 2-3 more minutes.
  • Remove the pan from the oven.
  • For an extra thick cookie: Immediately after you take them out of the oven (seriously, don't wait) use two spoons to gently push each cookie together. I just used two regular spoons, the kind you eat cereal with. Push the cookie together so that it comes up a bit in the middle. That's how you're going to get a soft, thick center. If you wait even just a minute after taking them out of the oven, the brown edges will start to crisp up, and you won't be able to shape the cookies. Work your spoons all the way around the edges so that your cookie is a nice circle shape. Work quickly to shape all the cookies before they crisp on the edges. (See photos of this process on my recipe for 30 minute Chewy Chocolate Chip Cookies.)
  • Press extra raisins into the top of each cookie, if desired. (You can use ones that you plumped or ones straight from the bag.)
  • Remove to a wire rack and let cool completely. But not before eating at least one!
  • Store covered on the counter.

Nutrition Facts : ServingSize 1 cookie, Calories 202 kcal, Fat 8 g, SaturatedFat 4 g, Cholesterol 29 mg, Sodium 196 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 13 g, Protein 3 g, TransFat 1 g, UnsaturatedFat 3 g

THE BEST OATMEAL RAISIN COOKIES



The Best Oatmeal Raisin Cookies image

Do you like chewy cookies? Or do you prefer cakey ones? Our oatmeal-raisin cookies can be both! For a chewy cookie, bake them right away. For a cakey cookie, let the dough rest in the refrigerator for at least 3 hours (or overnight works even better) to allow the oatmeal to hydrate. Then bake for a puffy cookie. We used dark brown sugar for added flavor and moisture but our secret ingredient is honey. When baked right away, the honey causes the cookie to spread, keeping it soft and moist. When you let the dough rest, the oatmeal and flour absorb the honey for that classic cakey texture.

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 24 cookies

Number Of Ingredients 11

1 cup all-purpose flour (see Cook's Note)
1 1/4 teaspoons kosher salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 cup packed dark brown sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
1/4 cup honey
1 tablespoon pure vanilla extract
1 large egg, at room temperature
2 1/2 cups old-fashioned rolled oats
1 cup raisins

Steps:

  • Arrange an oven rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.
  • Whisk together the flour, salt, baking soda and cinnamon in a small bowl until combined. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the honey, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, scraping the sides and bottom of the bowl, about 3 minutes more. Add the dry ingredients and mix on low speed, scraping the bowl as needed, until completely combined. Add the oats and beat on low speed until combined. Fold in the raisins until evenly distributed. Arrange twelve 1-ounce scoops (2-tablespoon portions) of cookie dough on the prepared baking sheet, leaving about 2 inches between each. Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Cool on the sheet for 10 minutes, and then transfer to a wire rack to cool completely. Let the baking sheet cool, and then repeat with the remaining cookie dough.

THE BEST OATMEAL COOKIES



The Best Oatmeal Cookies image

Chewy oatmeal raisin cookies with lots of flavor. You can also substitute 1/2 cup of wheat germ in place of some of the oatmeal, for a different flavor.

Provided by Melanie

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 1h30m

Yield 36

Number Of Ingredients 12

3 eggs, beaten
1 cup raisins
1 teaspoon vanilla extract
1 cup butter, softened
1 cup brown sugar
1 cup white sugar
2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons baking soda
2 cups rolled oats
¾ cup chopped pecans

Steps:

  • In a small bowl, combine the eggs, raisins, and vanilla. Cover and chill for 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream together the butter, brown sugar, and white sugar. In a separate bowl, combine the flour, salt, cinnamon and baking soda; add to the creamed mixture and stir until all of the dry ingredients are absorbed. Next, stir in the egg and raisin mixture, then stir in the rolled oats and pecans. Dough will be stiff. Drop by teaspoonfuls onto an unprepared cookie sheet.
  • Bake for 10 to 12 minutes in the preheated oven, until the edges are golden. Allow cookies to cool 5 minutes on the baking sheet before removing to a wire rack to cool completely.

Nutrition Facts : Calories 172.8 calories, Carbohydrate 24.8 g, Cholesterol 29.1 mg, Fat 7.6 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 3.6 g, Sodium 179.3 mg, Sugar 14.1 g

OATMEAL RAISIN COOKIES I



Oatmeal Raisin Cookies I image

An old stand-by that the whole family loves.

Provided by Darlene

Categories     Desserts     Cookies     Oatmeal Cookie Recipes     Oatmeal Raisin Cookie Recipes

Time 1h

Yield 48

Number Of Ingredients 11

¾ cup butter, softened
¾ cup white sugar
¾ cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon salt
2 ¾ cups rolled oats
1 cup raisins

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
  • Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

Nutrition Facts : Calories 92.4 calories, Carbohydrate 14.6 g, Cholesterol 15.4 mg, Fat 3.4 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 75.4 mg, Sugar 8.3 g

BEST OATMEAL RAISIN COOKIES



Best Oatmeal Raisin Cookies image

This is a family favorite that I have been making for years. It's the most requested oatmeal cookie recipe I've ever made. I found it somewhere years ago, but have lost the source. The secret is soaking the raisins which makes all the difference.

Provided by Merrie Wold

Categories     Drop Cookies

Time 1h10m

Yield 48 cookies

Number Of Ingredients 12

3 eggs, well beaten
1 cup raisins
1 teaspoon vanilla
1 cup butter
1 cup brown sugar
1 cup white sugar
2 1/2 cups flour
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons baking soda
2 cups oatmeal
3/4 cup chopped pecans

Steps:

  • This is a very important first step that makes the cookie: combine eggs, raisins and vanilla and let stand for one hour.
  • Cream together butter and sugars.
  • Add flour, salt, cinnamon and soda and mix well.
  • Blend in egg-raisin mixture, oatmeal, and chopped nuts.
  • Dough will be stiff.
  • Drop by heaping teaspoons onto ungreased cookie sheet, or roll into balls and flatten slightly.
  • Bake at 350 degrees for 10 to 12 minutes or until lightly browned.

THE VERY BEST OATMEAL RAISIN COOKIES EVER!



The Very Best Oatmeal Raisin Cookies Ever! image

We love this recipe because it will stay chewy in the cookie jar for 7 days..if they last that long...everyone who tries them raves. If you like a big fat chewy oatmeal raisin cookie, you have to try these.

Provided by grandma2969

Categories     Dessert

Time 1h25m

Yield 2 Dozen, 12 serving(s)

Number Of Ingredients 13

3 large eggs, lightly beaten
1/4 cup water
1 cup raisins
1 teaspoon vanilla extract
1 cup Crisco shortening
1 teaspoon ground cinnamon
2 1/2 cups flour
1 teaspoon salt
2 teaspoons baking soda
2 cups quick-cooking oatmeal (not instant)
1/2 cup chopped walnuts
1 cup firmly packed brown sugar
1 cup granulated sugar

Steps:

  • Preheat oven to 350°.
  • Whisk eggs in a small bowl, add 1/4 cup water, 1 tsp vanilla and raisins; mix well. VERY IMPORTANT let set on counter for at least 1 hour.
  • In another bowl, combine crisco, and sugars, mix well.
  • Gradually add dry ingredients.
  • Blend in raisin mixture -- mix well.
  • I use a cookie scoop, slightly less than 1/4 cup and place them on a greased cookie sheet. I slightly flatten them with the back of the scoop.
  • Bake at 350° for 10-12 minutes. Do not flatten cookies a lot -- just a gentle tap.other wise they will flatten out too much.
  • Baking note: please remember to reverse position of cookie sheets halfway through baking. DO NOT OVER BAKE. Cookies should be slightly golden brown around edges. Centers will look set-- let cool 1 minute on cookie sheet and then remove to wire rack to complete cool.
  • I have used this recipe for over 30 years-- always outstanding-- most important thing to remove cookies from oven before they are finished-- residual heat in cookies will complete cooking-- and result in a cookie that is not dried out.
  • I also add more walnuts, as I like lots of big nuts in my oatmeal cookies-- I have often left the egg, raisin mixture on counter, for a couple of hours while cleaning house and came back and baked marvelous cookies.

Tips:

  • Use high-quality ingredients. This will make a big difference in the taste of your cookies.
  • Make sure your butter is at room temperature before you start baking. This will help the cookies to cream together properly.
  • Don't overmix the dough. Overmixing will make the cookies tough.
  • Chill the dough for at least 30 minutes before baking. This will help the cookies to hold their shape.
  • Bake the cookies at the right temperature. If the oven is too hot, the cookies will brown too quickly and the centers will be undercooked. If the oven is too cool, the cookies will take too long to bake and they will be dry.
  • Let the cookies cool completely before you store them. This will help them to keep their shape and flavor.

Conclusion:

These oatmeal raisin cookies are the perfect combination of chewy and soft. They are full of flavor and they are sure to be a hit with everyone who tries them. So next time you are looking for a delicious and easy-to-make cookie recipe, give these oatmeal raisin cookies a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #preparation     #desserts     #cookies-and-brownies     #dietary     #4-hours-or-less

Related Topics