Best Oatmeal Raisin Cookies Ever Food

THE BEST OATMEAL RAISIN COOKIES

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 RAISIN COOKIES

Steps:

• Preheat the oven to 350 degrees. Combine the wet ingredients with a hand mixer until smooth and creamy. Add the dry ingredients and continue to mix with the paddle attachment, or with a large wooden spoon. Dollop a heaping tablespoon of the batter onto a large baking sheet lined with parchment paper, placing the cookies about 2 inches apart. Bake for 10-12 minutes, or until the outer edge of the cookie firms up and is lightly browned. The center will still be pale and soft but the cookies will firm up as they cool. Do not remove them from the baking tray until they have cooled completely. Store in an airtight container for one week or in the fridge for 3 months.

BEST EVER OATMEAL RAISIN COOKIES

Steps:

• SOAK THE RAISINS: The night before you will make cookies or at least 8 hours before, place the raisins in a bowl and pour over enough bourbon (or spiced rum) to just barely cover them. Let soak for up to 12 hours before making the cookies. Drain the raisins completely, before adding to the dough. (I like to reserve the bourbon in the refrigerator to make cocktails with!)
• BROWN THE BUTTER: Cut the butter into small chunks and place in a saucepan over medium heat. Stir the butter occasionally until melted. Once the butter is melted and starting to bubble, stir continuously until it turns a rich amber color and smells nutty. Be careful not to burn. Set aside to cool slightly for at least 5 minutes. The butter does not need to solidify before using it for this recipe.
• Preheat the oven to 375 F (190 C). In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), mix together the butter, granulated sugar, and dark brown sugar until combined.
• Add in the egg and the vanilla and mix until combined.
• Add the baking soda, baking powder, kosher salt, and cinnamon into the mixing bowl. Mix on low speed until incorporated. Scrape down bowl making sure to scrape the bottom of the bowl as well. Mix a few more turns.
• Add the flour and mix until it is just incorporated. This should only take about 10-15 seconds of mixing.
• Add the rolled oats and the raisins into the mixing bowl and use a rubber spatula to fold them in.
• Using a large scoop (about 3 TBSP per cookie) scoop rounded mounds of dough onto parchment lined baking sheet. Sprinkle lightly with coarse salt if desired (but definitely recommended!). Bake at 375 F (190 C) for 10-12 minutes until the edges are set and the middle still looks slightly under baked. Allow the cookies to cool on the baking sheets and set for at least 5 minutes, they will be difficult to remove from the sheets right out of the oven.
• Store cooled cookies in an airtight container at room temperature for up to 5 days.

OATMEAL RAISIN COOKIES

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.

BEST-EVER OATMEAL COOKIES RECIPE

Steps:

• Preheat your oven to 375°F (190°C). Then line to large cookie sheets with parchment paper and set aside.
• In a medium bowl combine the dry ingredients, apart from the sugars. Set aside.
• In a large bowl cream together the butter, white and brown sugar. Once light and fluffy add the egg and the vanilla and whip until combined
• Add the dry ingredients into the wet and mix with a spatula until the flour has just absorbed, do not over mix.
• Lastly, fold in the oats and the raisins.
• using a tablespoon measure scoop heaped tablespoons of the cookie dough onto your lined cookie sheet, leaving about 1 1/2 to 2 inches between the cookies.
• Bake for about 9-10 minutes or until the cookies are golden brown and slightly risen. Don't be tempted to bake for longer or you will lose the gooey center.
• Allow the cookies to cool slightly before transferring onto a wire rack to cool fully. Enjoy!
• Store in an airtight container for up to 3 days at room temperature.

THE VERY BEST OATMEAL RAISIN COOKIES (SOFT AND CHEWY)

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.

THE BEST OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees and line baking sheets with silicone baking mats or parchment paper. Set aside.
• In a medium bowl, using an electric mixer, cream together the butter, sugars, eggs, and vanilla. Scrape down the sides of the bowl.
• Add in the oats, flour, baking soda, salt, cinnamon, and raisins and stir until just combined and raisins are evenly distributed.
• Use a medium cookie scoop to place 8 dough balls onto the prepared cookie sheets.
• Bake for 8 minutes. After 8 minutes, check to make sure edges are slightly brown and centers are set. If not, bake an additional 1-3 minutes.
• Remove from oven and let cool on baking sheet for 5 minutes before transferring to a rack to cool completely.
• Enjoy!

SOFT AND CHEWY OATMEAL RAISIN COOKIES

Steps:

• Preheat your oven to 375 degrees Fahrenheit. Prepare baking sheets by lining them with parchment paper. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the butter until smooth. Butter that's been out of the fridge for about half an hour works best for this recipe. If it's too soft and the cookies will spread too much.
• Add the brown sugar and continue mixing on high speed until the butter is mixed in well.
• Add the molasses, egg, and vanilla, and mix until smooth. Be sure to scrape down the sides of the bowl to ensure everything is combined.
• Add the flour, baking powder and baking soda, salt, cinnamon, nutmeg, cloves, ginger, oats and raisins.
• Mix on low speed just until the flour disappears and everything is well combined.
• Roll the dough into balls just larger than a tablespoon. Press each ball down onto the baking sheets to form a cookie shape, leaving enough room between the cookies for them to spread slightly.
• Bake at 375 degrees for about 9 minutes or until the cookies just lose their shine on top. Let them cool on the pans until almost completely cool, and then transfer them to a wire rack to cool completely.
• Store the cookies in an airtight container, or enjoy them when they're fresh!

THE BEST OATMEAL COOKIES

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.

BEST OATMEAL RAISIN COOKIES

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.

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Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Mix the flour, baking soda, salt, and cinnamon together in a large bowl.
• Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in the flour mixture until just incorporated. Fold in the oats and raisins; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

OATMEAL RAISIN COOKIES

Steps:

• In a medium size bowl combine the flour, cinnamon, baking soda, and salt.
• In another bowl cream the butter, brown sugar, sugar, eggs, vanilla and honey.
• Slowly combine the flour mixture.
• Add in the oats and raisins and mix until combined. Chill for 30 minutes.
• Preheat the oven to 350 degrees. Scoop out a tablespoon of cookie dough and place on a parchment lined baking sheet. Bake for 8-10 minutes or until golden brown.

BEST OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the margarine, white sugar and brown sugar until light and fluffy .Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and cinnamon, stir into the creamed mixture. Fold in the oatmeal, raisins and walnuts. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

BEST OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, cream together the butter, shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Add in pudding mix and stir again. Combine the flour, baking soda, cinnamon, allspice, and salt; stir into the sugar mixture.
• Stir in the oats and raisins just until incorporated.
• Drop by rounded teaspoonfuls onto cookie sheets lined with parchment paper.
• Bake 9-11 minutes until light and golden. Do not over bake!
• Enjoy!

THE VERY BEST OATMEAL RAISIN COOKIES EVER!

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.

OLD-FASHIONED OATMEAL RAISIN COOKIES

Steps:

• About 15 minutes before you start your cookie dough, pour water to cover the raisins completely. Let soak and be sure to drain the liquid of before putting them into the dough.
• Preheat oven to 375 degrees.
• In a large mixing bowl, beat the butter on high speed for 2-3 minutes until soft.
• Add the sugars, baking powder, baking soda, and spices and beat again for a minute or two, until thoroughly combined.
• Add eggs one at a time, beating thoroughly after each one.
• Add the vanilla and molasses and give it a quick mix.
• Add as much flour as you can with the mixer and then use a wooden spoon to add the rest.
• Stir in the oats and raisins.
• Put the bowl into the fridge and let chill for at least 15 minutes. Try for 30 minutes.
• Put 1/4 cup of dough on to ungreased cookie sheet -- 9 cookies to a sheet.
• Bake for 15-18 minutes at 375 degrees. Bake just until the edges are set. The center will still be a bit soft.
• Let cool. Store in air-tight container with a piece of bread (helps keep them soft!)

SOFT AND CHEWY OATMEAL RAISIN COOKIES

Steps:

• Beat eggs in small bowl. Add vanilla and raisins. Mix well. Refrigerate for at least one hour.
• Cream softened butter, sugar and brown sugar in a mixer.
• Mix dry ingredients (flour, salt, baking soda and cinnamon) in a separate bowl.
• Mix in flour mixture one cup at a time until thoroughly mixed.
• Add egg, vanilla and raisin mixture and mix until thoroughly combined.
• Add oatmeal and mix until combined.
• Cook in 350 degree oven for 10-12 minutes.
• Allow to cool before storing in an air-tight container.

OATMEAL RAISIN COOKIES I

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.

THE VERY BEST OATMEAL COOKIES

Steps:

• Preheat oven to 350°F.
• Cream together shortening and sugars.
• Add eggs and vanilla, beat well.
• Sift together flour, salt and soda.
• Add to creamed mixture.
• Stir in oats slowly.
• Mix well. Add nuts, chips or raisins, if desired. Dough will be fairly stiff.
• Drop by heaping tablespoon on lightly greased cookie sheet. (I use a 4 teaspoon cookie scoop and press them down slightly before baking).
• Bake for 8-10 minutes.

BEST OATMEAL RAISIN COOKIES

Steps:

• Using an electric hand mixer or a stand mixer, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and vanilla; mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl and mix again, as needed. Set aside.
• In a separate bowl, whisk the flour, baking soda, baking powder, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Stir in the oats and raisins on low speed. Chill the dough for 30-60 minutes in the refrigerator.
• Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
• Scoop balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 11-13 minutes until golden brown. The centers will not look fully baked, but cookies continue to set after being removed from the oven. Remove from the oven; let cookies sit on baking sheet for 3-5 minutes before transferring to a wire rack to cool completely. Enjoy!

THE BEST OATMEAL RAISIN COOKIES EVER

Steps:

• 1. 1-2 hours before -- The key is to soak the raisins. This makes all the difference in the world. Beat eggs and vanilla together and then add the raisins, stir. Soak for an hour or two. Stir periodically.
• 2. Preheat oven to 350.
• 3. Cream butter and sugars with mixer.
• 4. In a separate bowl combine flour, salt, baking soda, cinammon, ginger & nutmeg. Stir the dry ingredients until well blended.
• 5. Add dry ingredients to creamed mixture and mix well.
• 6. Add in the egg & raisin mixture (I used my hands).
• 7. Add in the oatmeal and chocolate chips/nuts and combine well. *Note* whenever I use craisins instead, I don't add the optional chips or nuts, but feel free to experiment!
• 8. Form into balls on a lightly greased cookie sheet (I just lined mine with parchment paper). Bake 10-13 minutes until JUST turning golden brown on the edges. (Mine took 10 min on regular pans, 12 min on air bake pans)
• 9. Let cool on cookie sheet for 2-5 minutes or until firm enough to transfer to wire rack. Makes 2 1/2 dozen large cookies. I used a cookie scoop for smaller cookies, and it made exactly 56 cookies (just over 4 1/2 dozen)

CHEWY OATMEAL-RAISIN COOKIES

Steps:

• Combine the oats, flour, cinnamon, baking powder and salt in a large bowl. Beat the butter, sugar and molasses in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the egg and vanilla until smooth, about 2 more minutes. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the raisins by hand. For the best flavor and texture, cover the dough and chill at least 4 hours, or overnight.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Form the dough into 12 balls, about 2 tablespoonfuls each, and arrange 3 inches apart on the prepared baking sheets. Flatten with the back of a fork. Bake until the cookies are golden, 15 to 17 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

OATMEAL RAISIN COOKIES

Steps:

• Place raisins in a bowl with very hot water and let them soak for 10 minutes until they're nice and plump. Drain and blot dry.
• Using a stand mixer or handheld electric mixer, in a large bowl, cream together the butter and both sugars until smooth and creamy, 1 to 2 minutes.
• Add in the eggs, molasses, and vanilla until combined, scraping down the bowl with a rubber spatula, as necessary.
• In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Add to the wet ingredients and mix until combined.
• Beat in the oats, raisins, and walnuts. (Dough will be thick and sticky.)
• Chill dough in the fridge for 30 minutes (but not longer.)
• Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
• Using a cookie scoop, roll balls of dough (about 1 3/4 to 2 tablespoons of dough per cookie) and drop onto the baking sheets 2-inches apart.
• Bake for 12 to 14 minutes, until they begin to turn golden brown around the edges. (The centers will look very soft and under-baked.)
• Remove from the oven, and allow to cool on the baking sheets for 3 to 5 minutes. Then transfer to a cooling rack to cool completely.
• Enjoy with a tall glass of cold milk!