Oatmeal Raisin Cookies are plump, soft, and chewy. Hungry for a snack? Have a couple with a glass of milk or cup of coffee. Good luck stopping after two. Be warned, they are addicting.
The recipe for these Oatmeal Raisin cookies is from my mom. However, I had to tweak it some as she loved to put everything but the kitchen sink into this recipe. I swear it was her solution to extra pantry supplies. She put nuts, coconut, chocolate chips, oatmeal, and raisins in it. Her recipe was so stuffed with the additional ingredients that there was barely enough dough to keep the cookie together. We used to tease her that we were going to name it Mom’s Everything But the Kitchen Sink Cookies.
These cookies have a little crunch on the outside of this cookie that I love. The brown sugar in the recipe is the secret to the crunch. I usually add in only one extra ingredient. Raisins or chocolate chips. I love both in this recipe. Today, it is raisins.
How Do I Make These Delicious Oatmeal Raisin Cookies?
These oatmeal raisin cookies are easy to make with a stand mixer. Growing up we made the cookies by hand. It was always a fight to see who got to mix all the goodies in at the end. Whoever it was ended up with cookie dough covered fingers to lick. YUM We never worried about eating a little raw egg from our free range farm raised chickens.
To make these cookies:
- Cream together the sugar and butter.
- Add the eggs, vanilla, and oatmeal. Mix it all together.
- Add the dry ingredient and mix.
- Finally, mix in the raisins.
- Bake the cookies.
When I make a batch of cookies, I bake a test cookie to make sure all the portions are correct. If the cookie isn’t perfect, I’ve only baked one cookie. I can easily fix any problems and bake another test cookie. Sure beats having to throw out a whole pan of cookies.
Here are a couple of quick fixes. If your cookie is too dry. Add a couple of tablespoons of softened butter and mix it in by hand. If the cookie flattens out and lacks structure. Add a couple of tablespoons of flour and mix it in. The most common reason a cookie is dry is too much flour. If you scoop vs. weigh the flour, your cookies may be dry.
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- stand mixer
- 1 cup butter softened (226 g)
- 1 cup brown sugar packed (213 g)
- 1 cup white sugar (200 g)
- 2 eggs large
- 1 tbsp vanilla extract
- 2 cups rolled oats old fashioned (200 g)
- 2½ cups all-purpose flour (300 g) use the sprinkle and sweep method to measure if you don't weigh the flour.
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups raisins (300 g)
- Preheat oven to 375°F
- In a stand mixer on medium, or by hand, mix together the butter and sugar until creamy.
- Add the eggs and vanilla. Mix on medium until incorporated. Scrape the bowl
- Add the rolled oats and mix in. Add the flour, salt, baking soda, and baking powder. Mix on low for 30 seconds, then mix on medium until well mixed. About 2 minutes. Scrape bowl.
- Add the raisins and mix on low, until just mixed in.
- Use a scoop or form the cookies by hand into 2-inch balls. Place on a parchment-lined baking sheet. Leave 2-3 inches space between the cookies. Bake 375 degrees for 8-10 minutes.