Oatmeal Raisin Cookies

Soft, chewy, and homemade, these Oatmeal Raisin Cookies are a classic twist on plain Oatmeal Cookies! Lots of raisins with a hint of cinnamon, these are always a hit when I make a batch.

oatmeal raisin cookie on cooling rack

Oatmeal Raisin Cookies | A Old Fashioned Classic

A good oatmeal cookie is sweet, chewy, and textured with rolled oats. While the original recipe is great on its own, adding raisins and cinnamon, to create Oatmeal Raisin Cookies, takes it to the next level. The raisins add their own brand of sweetness and soft chewiness to these cookies while blending so well with the rest of the cookie. They are a great option for just about any occasion, but you don’t necessarily need an excuse to make cookies.

Main Ingredients Needed

Odds are you already have all of these baking essentials in your house that are just waiting to be made into these amazing Oatmeal Raisin Cookies. Here’s what you’ll need:

  • Salted Butter – I use and prefer salted butter for all my baking. However, if you prefer unsalted butter, increase the salt to 1 teaspoon.
  • Brown Sugar – to sweeten with that slight molasses taste.
  • Granulated Sugar – to sweeten.
  • Eggs – this helps add structure to the cookies.
  • Vanilla – delicious flavor!
  • Rolled Oats – it wouldn’t be an oatmeal cookie without oats! I recommend using old-fashioned rolled oats.
  • Cinnamon – this gives the whole cookie a warmer tone!
  • All-Purpose Flour – this fills out the cookies.
  • Baking Soda + Powder – the leavening for the dough.
  • Salt – to balance out all the flavors.
  • Raisins – add in raisins by hand! I just used regular ol’ raisins for this classic recipe but you could easily add in golden, green or red raisins.

Variations

Feel free to change up this Oatmeal Raisin Cookie recipe to make it your own!

  • Nuts: you are welcome to add nuts to these cookies, I’d suggest walnuts or pecans, but any nut will do.
  • White Chocolate Chips: another good variation that people love is adding white chocolate chips. They are simple enough that they don’t detract from the overall cookie but instead add a simply sweet creaminess.
  • Craisins: or instead of using raisins, you could add another dried fruit like craisins!
oatmeal raisin cookie dough in bowl

How to Make Oatmeal Raisin Cookies

For full details on how to make Oatmeal Raisin Cookies, see the recipe card down below 🙂

Step 1: Prep

Preheat oven. Line light-colored baking sheets with parchment paper and set them aside.

Step 2: Make the Dough

Cream butter together with brown sugar and granulated sugar.

Add eggs and vanilla to the bowl. Whip until light and fluffy. Scrape the sides of the bowl and stir again briefly to ensure it’s evenly mixed.

Slowly incorporate dry ingredients to create cookie dough. Fold in raisins by hand.

Step 3: Bake + Cool

Scoop onto parchment paper-lined baking sheets and bake until the edges are lightly browned and the centers are puffed but still slightly soft-looking.

Cool on baking sheets before transferring to cooling racks. Serve warm or at room temperature.

scooped oatmeal raisin cookie dough on baking sheet

Storing Oatmeal Raisin Cookies

The best way to store Oatmeal Raisin Cookies in in an air tight container with a slice of plain bread. The bread is in there to help regulate the moisture (aka softness) of the cookies. Which means you’ll be able to have soft cookies for up to 4 days!

oatmeal raisin cookies on cooling rack

Freezing Instructions

You can also freeze these cookies baked or unbaked! Here are the directions for both methods:

Baked

If you want to bake these in advance, follow the recipe instructions listed below and cool completely. Then store in an airtight container or zip-top plastic bags and freeze.

As long as they are in an airtight container, the baked cookies should last 1-2 months in the freezer.

To reheat, simply microwave one or two oatmeal raisin cookies 10-15 seconds each until warmed.

Unbaked

To store unbaked oatmeal raisin cookie dough, simply scoop into cookies, place on a baking tray lined with parchment paper, and freeze.

After 3 hours, the dough should be hard enough to transfer to an airtight container or zip-top plastic bag. This cookie dough will last 1-2 months in the freezer.

To bake, simply remove your dough balls, defrost on the counter for 30 minutes to 1 hour and bake as listed in the recipe card below.

baked oatmeal raisin cookie on baking sheet

More Oatmeal Cookies to Try!

Now go forth and bake away! We love these Oatmeal Raisin Cookies and we hope you will too 🙂

The printable recipe card is below, enjoy!

oatmeal raisin cookie on cooling rack

Print

Oatmeal Raisin Cookies

Soft, chewy, and completely homemade, these Oatmeal Raisin Cookies are a classic twist on plain Oatmeal Cookies! So good friends!
Course Desserts
Cuisine American
Keyword oatmeal raisin cookies
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 36 small cookies
Calories 131kcal

Ingredients

Instructions

  • Preheat oven to 325 degrees. Line light colored baking sheets with parchment paper and set aside.
  • Cream butter together with brown sugar and granulated sugar.
    creamed butter and sugar in white mixing bowl
  • Add eggs and vanilla to the bowl. Whip until light and fluffy. Scrape the sides of the bowl and stir again briefly to ensure it’s evenly mixed.
    eggs and vanilla in bowl with creamed butter and sugar
  • Slowly incorporate dry ingredients to create cookie dough.
    oats and dry ingredients in mixing bowl
  • Fold in raisins by hand.
    oatmeal raisin cookie dough in bowl
  • Scoop onto parchment paper lined baking sheets using a 3 tablespoon scoop.
    scooped oatmeal raisin cookie dough on baking sheet
  • Bake 12-14 minutes or until the edges are lightly browned and the centers are puffed but still slightly soft-looking. Cool 3 minutes on baking sheets before transferring to cooling racks. Serve warm or at room temperature.
    baked oatmeal raisin cookie on baking sheet

Notes

I used a large cookie scoop to create larger cookies, but feel free to use a 1 tablespoon scoop for smaller cookies. Bake 7-8 minutes at 325 degrees F.

Nutrition

Calories: 131kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 99mg | Potassium: 75mg | Fiber: 1g | Sugar: 7g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

The post Oatmeal Raisin Cookies appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Oatmeal Chocolate Chip Cookies

How can oatmeal get any better? Adding chocolate chips of course! These Oatmeal Chocolate Chip Cookies are the perfect mix between Oatmeal Cookies and Chocolate Chip Cookies, so chewy and sweet!

oatmeal chocolate chip cookies on cutting board

To know my husband is to know that Oatmeal Chocolate Chip Cookies are his very favorite. (The baked cookies…and the cookie dough.) The chewy oats paired with the soft baked cookie and melty chocolate chips is so dreamy! There is absolutely a time and place for the original chocolate chip cookies, oatmeal chocolate chip are a great variation! If you’ve never had one, get ready to live!

Main Ingredients Needed

Lot’s of common ingredients in this ingredients list, which means you could probably make these amazing Oatmeal Chocolate Chip Cookies today! Here’s what you’ll need:

  • Salted Butter – I use and prefer salted butter for all my baking. However, if you prefer unsalted butter, increase the salt to 1 teaspoon.
  • Brown Sugar – to sweeten with that slight molasses taste.
  • Granulated Sugar – to sweeten.
  • Eggs – this helps add structure to the cookies.
  • Vanilla – delicious flavor!
  • Rolled Oats – it wouldn’t be an oatmeal cookie without oats! I recommend using old fashioned rolled oats.
  • All-Purpose Flour – this fills out the cookies.
  • Baking Soda + Powder – the leavening for the dough.
  • Salt – to balance out all the flavors.
  • Chocolate Chips – I used semi-sweet regular sized chocolate chip cookies but I also love using mini chocolate chips (for evenly distributed chocolate morsels).

How to Make Oatmeal Chocolate Chip Cookies

I use a tried and true, traditional method for making cookies! For full details on how to make Oatmeal Chocolate Chip Cookies, see the recipe card down below 🙂

Step 1: Preheat Oven and Prep Pans

Preheat oven to 325 degrees. Line light-colored baking sheets with parchment paper and set them aside.

Cream butter together with brown sugar and granulated sugar.

Add eggs and vanilla to the bowl. Whip until light and fluffy. Scrape the sides of the bowl and stir again briefly to ensure it’s evenly mixed.

Slowly incorporate dry ingredients to create cookie dough. Fold in chocolate chips by hand.

scooped oatmeal chocolate chip cookie on baking sheet

Step 3: Bake and Cool

Scoop onto parchment paper-lined baking sheets using a 3 tablespoon scoop and bake until the edges are lightly browned and the centers are puffed but still slightly soft-looking.

Cool for a couple of minutes on baking sheets before transferring to cooling racks. Serve warm or at room temperature.

Want Smaller Cookies?

I used a large cookie scoop to create larger cookies, but feel free to use a 1 tablespoon scoop for smaller cookies. Bake 7-8 minutes at 325 degrees F.

oatmeal chocolate chip cookies on baking sheet

How I Keep My Cookies Soft

The best method for storing and keeping cookies soft is to store in an airtight container with a piece of bread. I find that plain white sandwich bread works best for this and a gallon sized Ziploc bag. That way, your Oatmeal Chocolate Cookies can stay soft for days!

oatmeal chocolate chip cookies on baking sheet

Seriously make these babies today, and if not today, sometime soon!

The printable recipe card is down below, enjoy!

oatmeal chocolate chip cookies on baking sheet

Print

Oatmeal Chocolate Chip Cookies

How can Oatmeal Cookies get any better? Adding chocolate chips of course! These Oatmeal Chocolate Chip Cookies are perfectly chewy and sweet.
Course Desserts
Cuisine American
Keyword oatmeal chocolate chip cookies
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 36 small cookies
Calories 157kcal

Ingredients

Instructions

  • Preheat oven to 325 degrees. Line light colored baking sheets with parchment paper and set aside. Cream butter together with brown sugar and granulated sugar.
  • Add eggs and vanilla to the bowl. Whip until light and fluffy. Scrape the sides of the bowl and stir again briefly to ensure its evenly mixed.
  • Slowly incorporate dry ingredients to create cookie dough. Fold in chocolate chips by hand.
  • Scoop onto parchment paper lined baking sheets using a 3 tablespoon scoop and bake 12-14 minutes or until the edges are lightly browned and the centers are puffed but still slightly soft-looking. Cool 3 minutes on baking sheets before transferring to cooling racks. Serve warm or at room temperature.

Notes

I used a large cookie scoop to create larger cookies, but feel free to use a 1 tablespoon scoop for smaller cookies. Bake 7-8 minutes at 325 degrees F.

Nutrition

Calories: 157kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 103mg | Potassium: 42mg | Fiber: 1g | Sugar: 12g | Vitamin A: 188IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

The post Oatmeal Chocolate Chip Cookies appeared first on Lauren’s Latest.

Originally posted at Laurens Latest