Soft and chewy with that trademark homemade flavor, these are the best soft and chewy oatmeal raisin cookies. Made with brown sugar, vanilla, cinnamon, chewy oats, sweet raisins, and a secret ingredient, this recipe wins for flavor and texture. Your family will love these easy oatmeal raisin cookies!
There are two types of people in this world. Raisin haters and raisin lovers. I fall into the latter category. Besides homemade apple pie, oatmeal raisin cookies are my favorite dessert. There’s something incredibly magical about the chewy texture, soft centers, plump raisins, and cinnamon flavor. Please tell me I’m not the only raisin lover!!
If you add dry raisins to your mix, they tend to draw in moisture from the dough, which can result in drier, harder baked goods. By soaking them, you ensure that the moisture in your batter stays right where it should, keeping your cakes, breads — cinnamon raisin bread, anyone? — or cookies moist and tender.
What Makes These Oatmeal Raisin Cookies The Best
The competition is strong, but here’s why you’ll fall in love with these cookies.
- Moist and tender centers
- Slight crisp on the edges
- Sweetened with brown sugar
- Loaded with oats
- Studded with raisins
- Cinnamon spiced
- Buttery flavor
- 30 minute chill time
It doesn’t get much better than this!
Oatmeal Raisin Cookie Dough is Sticky
This oatmeal raisin cookie dough is sticky, so don’t be alarmed. The cookie dough needs to chill for about 30 minutes before baking. I don’t recommend keeping this cookie dough in the refrigerator for much longer because your cookies won’t spread. The oats will begin to absorb all of the wonderful moisture from the eggs, butter, and sugar and won’t expand as they bake. Sticky dough is good dough!
How to Plump Raisins
FAQ
Do raisins need to be soaked before baking?
How long to soak raisins in water for cookies?
How long should raisins be soaked in water?
Should you soak raisins before baking cookies?
It is not necessary to soak raisins before baking cookies, but it can help to plump them up and make them more tender. If you prefer a chewy texture in your cookies, soaking the raisins in warm water or a sweet liqueur like rum or brandy for about 15 minutes before adding them to the cookie dough can enhance their flavor and texture.
How much raisins can one eat in a bowl of oatmeal?
This amount is individual and can vary more if you are an athlete who needs a lot of carbohydrates to improve performance or if you are looking for hypertrophy. But for a person with a normal level of physical activity, it is not recommended to exceed 100g of raisins a day, whether they are consumed with porridge or otherwise.
Should you soak raisins before baking?
However, if you want to get the best results from your raisin-filled recipes, there is one step that you shouldn’t skip: soaking the raisins before adding them to the batter. Soaking raisins has several benefits for your baking. First, it plumps up the raisins, making them softer and juicier, improving their mouthfeel.
Why do cookies have soaked raisins?
In the grand dance of cookie moisture, the soaked raisins act as moisture reservoirs, releasing their hydrated essence during the baking process. This gradual diffusion ensures that every crumb of the cookie embodies a delicate succulence, a testament to the meticulous craftsmanship behind the mixing bowl.