Best Classic Raisin Oatmeal Cookies Recipes

CLASSIC OATMEAL-RAISIN COOKIES

Steps:

• Heat oven to 350 degrees. Butter two large cookie sheets, or line them with parchment paper or reusable silicone liners.
• Using an electric mixer, beat butter in a large bowl until creamy. Add brown and granulated sugars, then beat until fluffy, about 2 minutes. Beat in eggs, one at a time, until fully incorporated. Then, beat in vanilla extract.
• In a separate bowl, use a wooden spoon or spatula to mix together the flour, salt, baking soda, cinnamon, nutmeg and cardamom. Set mixer on low speed, and beat flour mixture into the butter mixture. Stir in oats and raisins.
• Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
• Bake until cookie edges turn golden brown, about 9 to 13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool. Cool completely on a wire rack. Store in an airtight container at room temperature.

CLASSIC RAISIN OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Combine butter, brown sugar, sugar, milk, egg and vanilla; beat until light and fluffy.
• Whisk together flour, cinnamon, baking soda and salt.
• Add to butter mixture; stir well. Add oats, walnuts and raisins. Drop by teaspoonfuls onto parchment paper lined baking sheet. Bake in upper third of oven for 12 to 15 minutes.

CLASSIC OATMEAL RAISIN COOKIES

Steps:

• In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine butter with both sugars, and beat until light and fluffy. Add vanilla, milk, and eggs, and mix well. Add flour mixture, and beat until just combined. Remove bowl from the electric mixer, and stir in oats and raisins. Place dough in the refrigerator until firm, about 2 hours or overnight.
• Heat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside. Scoop out 2 tablespoons of dough, and shape into a ball; place on one of the prepared sheets. Repeat with remaining dough, spacing balls 3 inches apart. Press down to flatten into 2-inch diameters.
• Transfer to the oven, and bake until golden but still soft in center, 16 to 18 minutes, rotating the pans between oven shelves halfway through baking. Remove from oven, and place on a wire rack to cool completely. Store in an airtight container at room temperature up to 1 week.

CLASSIC OATMEAL RAISIN COOKIES

Steps:

• Combine dry ingredients in one bowl: flour, baking powder, baking soda, salt, oats, and spices. In another bowl, beat egg. Then add butter, sugars, and vanilla, mixing until a creamy texture is achieved. Stir in the dry ingredients, and add the raisins last. From a roll of Saran wrap, tear off a few sheets, roughly square. At the center of each square, place some of the dough. Wrap the plastic around the dough, and form it into a log shape, about 1.5 inches in diameter. One batch makes 3-4 such "logs." Freeze them. To bake the cookies, allow dough logs to freeze at least one hour. Preheat oven to 400 degrees F. Remove dough logs from freezer, and unwrap the plastic wrap from them. Cut the logs into discs 1/2 inch thick, and place on a greased baking sheet. Bake for 6-8 minutes. Best to remove from the oven while still a little soft; the cookies will continue to cook for a few minutes after removing from the oven. I like them a little soft and chewy, but bake for 7-9 minutes if you like them crunchy

CLASSIC OATMEAL RAISIN COOKIES

Steps:

• 1. Preheat oven to 375 degrees. Line cookie sheets with parchment paper and set aside. In a large bowl, cream butter and shortening for 30 seconds. Add sugars, cinnamon, cloves and salt beating until well mixed. Beat in eggs and vanilla extract. Gradually add flour until combined, stirring in remaining flour if your mixer is having troubles. Stir in oats, carrots and raisins.
• 2. Drop by rounded tablespoonfuls 2" apart on prepared cookie sheets. Bake 7-9 minutes or until tops are golden. Stand on sheets for 1 minute before removing to wire racks to cool completely. Yield: 4 dozen
• 3. **I like to use Sunmaid Baking Raisins but have a hard time finding them. If you can't find them, rehydrate dried raisins with boiling water and allow to stand 15 minutes. They're not as pretty as the Sunmaid ones but they work the same in the cookie recipe.