The Best Oatmeal Raisin Cookie Recipe
Hey Guys! Back with another baking video this week, just in time for the Holidays! This Oatmeal Raisin Chocolate Chip cookie is so good that even Grandma Will Love!
Recipe:
4 oz or 1 stick salted butter
3/4 cup brown sugar
1/4 cup white / cane sugar
1 egg
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 cup rolled oats
1 cup all purpose flour
1 cup raisins
1/2 cup chocolate chips or nuts, whatever you like
1/2 teaspoon pumpkin spice (or 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg)
In a medium saucepan, brown the butter on medium heat for 5-7 minutes. Set aside and let cool.
In a bowl, add the rolled oats, all purpose flour, raisins, chocolate chips, and spice. Mix well and set aside.
In another large bowl, add the sugars and butter. Mix well and add the egg. Mix until it's lava-like. Add kosher salt, baking soda, and vanilla extract and mix well. Add the dry ingredients in and mix again until all the flour disappears.
In a lined baking sheet, scoop the cookies onto the sheet and bake at 350 for 8-10 minutes or until slightly golden brown. Remove and cool . Enjoy with milk!
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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.
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Magic Oatmeal Cookies: 1985
Two ingredient magic
Oatmeal Raisin Cookies
These are my husband's FAVORITE cookies! I have all the tips and tricks you need to make this recipe turn out perfectly. Get the full amounts and baking time below.
This recipe makes 32 cookies.
Ingredients
2 cups all purpose flour see note
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
14 tablespoons unsalted butter room temperature
3/4 cup granulated sugar
3/4 cup light brown sugar (packed)
2 large eggs room temperature
1 teaspoon pure vanilla extract
2 cups old fashioned oats
1 cup raisins
Instructions
Preheat to oven to 350 degrees. Line rimmed baking sheets with parchment paper and set aside.
In a medium bowl whisk together the flour, baking soda, cinnamon, and salt, until completely mixed.
In a large bowl, with a hand held mixer or using a stand mixer, beat together the butter brown sugar, and granulated sugar until the mixture is light and fluffy. This will take between 3 and 6 minutes.
Add the eggs one at a time. Then add in the vanilla. Be sure to scrape down the edges of the bowl with a spatula before each addition.
Add in the flour mixture. With the mixer on it's lowest setting, beat the flour mixture into the wet ingredients until it just begins to combine. Then turn the mixture up and finish combinging it until it is just combined. Be careful not to continue mixing after the flour is combined in.
Mix in the oats and then the raisins.
Using a 1 1/2 tablespoon cookie scoop, scoop the cookies and roll them into balls. Place 2 1/2 inches apart on a baking sheet. Bake for 11 to 12 minutes or until the edges of the cookies begin to turn golden brown. For best results, rotate the pan half way through. Remove fro the oven, let cool on the baking sheet for two minutes, and then transfer to a cooling rack to cool completely.
Enjoy right away or store in an airtight container for up to 1 week.
Bake Our Favourite NYC Cookies - OATMEAL RAISIN! | Bake At Home | Cupcake Jemma
A true classic. It's taken us a little while to perfect this one because we want it to be PERFECT, and my goodness it is. There's no way you can have just one of these Oatmeal Raisin Cookies, so it's a good job this recipe makes 12! The best thing about these is that you can store them in your freezer and bake whenever you NEED a Cookie, (for me that's all day everyday).
The Oatmeal Raisin is now available as a Bake At Home Kit so head over to :
But of course as usual we have given you the full ingredients below so if you can't get yourself a kit you can still bake along at home!
We know you are going to love these Cookies as we are all utterly obsessed with them. Make sure to tag us on Instagram, @sallydells @cupcakejemma @danepemberton and use #cupcakejemma so we can all see and share your bakes.
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230g Cold Butter
135g Caster Sugar
135g Light Brown Sugar
200g Raisins
300g Plain Flour
10g Baking Powder
1 tsp Salt
1/2 tsp Cinnamon
110g Oats
2 Eggs
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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)
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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.
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