A Chewy Oatmeal Raisin Cookie You're Going to Love
This is my favorite recipe for classic oatmeal raisin cookies! They're richly flavored, perfectly soft and chewy, and SO easy to make--no mixer required!
Recipe:
Ingredients
1 cup unsalted butter, melted and cooled until no longer warm to the touch (226g)
1 cup dark brown sugar, firmly packed (200g)
½ cup granulated sugar (100g)
¾ teaspoon ground cinnamon
2 large eggs, room temperature preferred
1 Tablespoon molasses (use a molasses that says “unsulphured” on the label, I like “Grandmas” and “Brer Rabbit” brand)
1 Tablespoon vanilla extract
2 cups all-purpose flour (250g)
1 Tablespoon cornstarch
1 teaspoon baking soda
¾ teaspoon table salt
3 cups old-fashioned rolled oats (290g)
1 ½ cups raisins (225g)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link):
Baking sheet (Affiliate Link):
Cookie scoop (Affiliate Link):
Instructions
00:00 Introduction
00:20 In a large mixing bowl, combine melted, cooled butter, sugars, and cinnamon and stir until well-combined.
00:57 Add eggs and stir well, then stir in molasses and vanilla extract until completely combined.
01:28 In a separate mixing bowl, whisk together flour, cornstarch, baking soda and salt.
01:45 Gradually stir dry ingredients into butter mixture until completely combined.
01:58 Add oats and raisins and stir until oats and raisins are uniformly distributed.
02:20 Cover dough with plastic wrap and refrigerate for 30-60 minutes before baking (see note if you would like to chill longer).
02:33 Once dough is nearly finished chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper.
03:37 Once dough has finished chilling, remove from refrigerator and scoop into rounded 1 1/2-Tablespoon sized scoops. Drop scoops onto prepared baking sheet, spacing cookies at least 2” (5cm) apart.
02:57 Bake on 350F (175C) for 10-12 minutes. The centers will look slightly underbaked still but allow the cookies to cool completely on the baking sheet and they will finish cooking to perfection, leaving you with soft, chewy cookies.
Notes
Making dough in advance
This cookie dough may be made up to 5 days in advance of baking, simply store it tightly covered in the refrigerator until ready to use. Note that the dough becomes quite firm if it sits longer than 1 hour, so you may need to let it sit at room temperature for 15-20 minutes or so before it is easy to scoop. Cookie dough may also be scooped, wrapped tightly, and frozen in an airtight container for up to 3 months.
Storing
Store in an airtight container at room temperature. Cookies will stay fresh for at least 5 days.
Facebook:
Instagram:
Pinterest:
Email List:
Mom's Best Moist and Chewy Oatmeal Cookies - Jill 4 Today
Who doesn't love a good oatmeal cookie, right!? These oatmeal cookies are so moist and chewy. I've added a good dose of chocolate chips to make them even more delicious. The recipe is easy and any novice cookie baker can do this! Here's the recipe:
Mom's Chewy Oatmeal Cookies
Ingredients
1 cup softened butter
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 -1/8 teaspoons vanilla extract
2 cups unbleached all-purpose flour
2 cups old-fashioned oats
1-1/2 teaspoons baking soda
1 1/4 teaspoon ground cinnamon
1/2 teaspoon salt
Optional: 1 cup semi-sweet choco chips or raisins.
Pre-heat oven to 350 degrees.
In a large bowl, cream butter until creamy. Add the sugars and beat until well combined. Add eggs and vanilla, Beat until light and fluffy.
In a separate bowl combine the flour, oats, baking soda, cinnamon and salt. Add to creamed mixture and mix until just combined. Mix in the chocolate chips.
Drop by size if about a large tablespoon. 9 per cookie sheet is about right.
Bake at 350° for approximately 11 minutes or until lightly browned and just slightly soft in center. Cool on cookie sheet for 5 minutes. Transfer to cooling rack. ENJOY!
Makes 36 large cookies or approx. 60 smaller ones.
Today’s Kitchen Gear:
Cookie Cooling Rack:
Measuring Spoons & Cups:
Cookie Scoop:
Tovolo Scooper/Spreader:
KitchenAid 7 quart Mixer:
Cookie Sheets:
Silpat Sheets:
Let's Connect:
✅ SUBSCRIBE & never miss a video!
???? HIT that BELL to receive a notification when I upload new videos!
???? THUMBS UP my video if you enjoyed watching, please!
Here is a link to my Amazon Favorites Shop so you can shop for items I love or items I use on my channel.
If you use my Amazon affiliate link posted above, each time you order one of my Amazon shop items, or shop Amazon, and make a purchase, I receive a small commission. This helps support the channel and allows us to continue to make videos like this. (There never is an additional charge to shop using my affiliate link). Thank you for the support!
Want to send something or Email Me?
Email me at: jill4today52@gmail.com
#oatmealcookies
#bakingcookies
#cookierecipes
SOFT & CHEWY Oatmeal Raisin Cookies | VEGAN
SOFT & CHEWY Oatmeal Raisin Cookies | VEGAN
As requested by one of our viewers, we've come up with a #VeganOatmealRaisinCookies recipe that we're sure you'll love. These soft and chewy vegan oatmeal raisin cookies are so easy to make and oh so delicious! This is sure to be a family favourite! Enjoy!
Note: To get a more successful result and to make measurements more precise, using a kitchen scale is highly recommended.
Yield: 14 pcs
Wet Ingredients:
73 g | ⅓ cup neutral-tasting oil
100 g | ½ cup brown sugar
24 g | 2 Tbsp granulated sugar
45 g | 3 Tbsp non-dairy milk
½ tsp vanilla extract
Dry Ingredients:
90 g | ¾ cup all purpose flour
¼ tsp baking soda
½ tsp sea or kosher salt
¼ tsp cinnamon powder
a pinch freshly ground nutmeg
112 g | 1¼ cup old-fashioned rolled oats
80 g | ½ cup raisins (used sultana raisins)
Procedure
For the step-by-step procedure, please refer to the video.
#ydajunsplantbasedkitchen #oatmealraisincookies
Chewy coconut oatmeal cookies (vegan)
Chewy cookies with crisp, caramelized edges and pools of dark chocolate. You will LOVE these vegan, dairy-free, egg-free Chewy Coconut Oatmeal Chocolate Chunk Cookies! Each chewy cookie with crispy edges is packed with oats, sweetened with coconut sugar and has a hint of coconut from coconut oil. These cookies use dark chocolate chunks, or chopped dark chocolate bar, which perfectly contrasts the delicate and perfectly sweet cookie base. These chewy oatmeal coconut cookies are nothing short of moorish and delicious! Chewy inside, crispy caramelized edges and hinted with coconut, cinnamon and pools of dark chocolate. You can make these chewy cookies with only a few simple ingredients.
RECIPE HERE:
Soft and Chewy Oatmeal raisin cookie recipe/Oatmeal cookie in Five Simple Steps
Oatmeal raisin cookie recipe will help you bake soft and chewy oatmeal raisin cookies in five simple steps.
Complete Written Recipe :
Printable Oatmeal Raisin Cookie Recipe with step by step instructions :
Baking Tray :
This oatmeal raisin cookies are soft in the middle perfectly chewy and with a crispy edge.We can make this oatmeal cookies using old fashioned rolled oats or quick cooking/instant oats.You can add chocolate chips,raisins or cranberries according to your preference.
Oats are cereals rich in soluble fibers and an oatmeal cookie made with oats and raisins not only gives that signature taste but also makes them a healthier cookie.
Ingredients:
1 cup (130 g) All Purpose Flour Loosely packed
1 1/2 Cup (150 g) Old Fashioned Rolled Oats
1 Cup (150 g) Raisins
1 Large Egg
1Tsp Vanilla Extract
1/2 Cup (100 g) Brown Sugar
1/4 Cup (50 g) Granulated Sugar
1/2 Cup (115 g) Unsalted Butter (Softened to room temperature)
1/2 Tsp Cinnamon Powder
1/2 Tsp Baking Soda
1/4 Tsp Salt
Hope you will love this oatmeal raisin cookies.
You might also like,
HEALTHY OATMEAL BREAD RECIPE:
BREADSTICKS EASY RECIPE:
DELICIOUS SCOTTISH SHORTBREAD RECIPE:
HOW TO MAKE SOFT AND FLUFFY PITA BREAD AT HOME:
QUICK AND EASY CROISSANTS RECIPE :
EASY NO KNEAD DINNER ROLL RECIPE:
LEMON DRIZZLE CAKE:
DATE WALNUT CAKE:
EGGLESS BUTTERMILK FRUITCAKE RECIPE:
OVEN FRESH FRENCH BAGUETTES RECIPE :
The Best Soft Oatmeal Cookie Recipe
Full recipe:
The best soft oatmeal cookie recipe is here just in time for the fall! Whether you like oatmeal cookies with no mix-ins at all like I do, or if you like them with raisins or chocolate chips or walnuts, the cookie base is everything.
Using only brown sugar produces a complex malty molasses flavor and an irresistibly soft, chewy texture. A hint of vanilla and cinnamon add rich undertones that make these oatmeal cookies the total package, without any mix-ins at all!
Instagram, Facebook & Pinterest: @TastefullyGrace