Best Soft Chewy Oatmeal Raisin Cookies Recipes
SOFT & CHEWY OATMEAL RAISIN COOKIES - GLUTEN FREE
A recipe from www.celiac.com that I have altered slightly. If your flour mix does not include xanthan gum, add 1 T of ground flax seed (although you may add it anyway as the outcome of the recipe won't be affected). It is also very important to chill the dough before you bake them - they won't spread as much. NOTE; If you are making this recipe as a non-gluten free recipe using regular all-purpose flour, do not use quick oats as the recipe was made with regular long cooking oats.
Provided by LARavenscroft
Categories Dessert
Time 2h35m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 14
Steps:
- Cream the sugars and butter until fluffy.
- Add the eggs one at a time and thoroughly incorporate into the batter.
- Stir in the vanilla.
- In a separate bowl, combine all dry ingredients (except oats), mixing well.
- Stir into the creamed mixture until integrated.
- Stir in the oats and raisins.
- Cover the bowl and chill until cold, at least 2 hours.
- Preheat oven to 350 F for static ovens or 325 F for convection.
- Roll the dough into tablespoon-sized balls and place at least 2 inches apart on a parchment-lined cookie sheet.
- Bake for about 10 minutes, or until lightly brown.
- Cool on parchment paper and store in an air-tight container with wax paper or parchment paper between the layers so they don't stick together.
SALLY'S SOFT & CHEWY OATMEAL RAISIN COOKIES
Steps:
- Directions: Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside. In a separate bowl, toss the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you're afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 10 minutes until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to "set" on the baking sheet during this time. Cover cookies and store at room temperature for up to 1 week. Baked cookies and rolled cookie dough freeze well, up to 3 months. *Room temperature eggs preferred. Good rule of thumb: always use room temperature eggs when using room temperature butter. *Soak your raisins in warm water for 10 minutes before using (blot very well to dry them) - this makes them nice and plump for your cookies. OR even try them with Raisinets!
SOFT & CHEWY OATMEAL RAISIN COOKIES
This is a super moist cookie! The soaking of the raisins and added brown sugar and molasses help to make this a soft and chewy cookie.
Provided by linda hennessey
Categories Cookies
Time 10m
Number Of Ingredients 18
Steps:
- 1. The dough will be thick and sticky. Chill the dough for 30-60 minutes in the refrigerator to help keep cookies from spreading.
- 2. Preheat oven to 350 F. Line large backing sheets with parchment paper. Set aside.
- 3. Take dough out of refrigerator and roll into balls of dough (about 1.5 T per cookie - I used a medium pampered chef scoop). Place about 2 inches apart on baking sheet.
- 4. Bake for 10-12 minutes until very lightly browned on the sides. Note: The centers will look soft and almost undone. Remove pan from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool.
- 5. *Soak raisins in warm water for 10 minutes, then drain and blot dry them. This will make the raisins moist and plump for your cookies.
- 6. Baked cookies will stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well up to 3 months. Unbaked cookie dough balls freeze well up to 3 months. Bake frozen dough balls an extra minute with no need to thaw first.
SOFT CHEWY CINNAMON OATMEAL RAISIN COOKIES
Steps:
- Beat the eggs, then combine with vanilla and raisins in a small bowl; cover and let stand for 1 hour. Whisk together flour, white sugar, baking soda, baking powder, salt, cinnamon, all spice; set aside. Cream butter and brown sugar with a hand mixer until fluffy and the color lightens. Then add in the egg and vanilla mixture (keeping the raisins in the bowl) just until fully incorporated. Stir the flour mixture into the creamed mixture until no flour is visible. (Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate. Roll dough into logs and put in freezer for 1 hour. Preheat oven to 350° Cut frozen cookie dough into even slices. Drop 2-inches apart onto baking sheet. Bake 15 minutes (on center rack), until golden, but still moist beneath cracks on top. Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.
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