Perfect Oatmeal Raisin Cookies (“The” Classic Cookie)
In the world of cookie-making, chocolate chip cookies have stolen the show as the classic. But nothing beats a soft oatmeal raisin cookie, in my opinion. Soft, chewy, full of oatmeal goodness, Perfect Oatmeal Raisin Cookies are sure to please.
It never fails: Everywhere I have gone in the world, people have asked for my recipe for oatmeal raisin cookies.
Mongolians have asked. Thais have asked. Brazilians have asked.
They’re a hit–not just for others, but first of all for me and my family.
I like to call them my favorite cookie because they are just–well–perfect.
The “Perfect” Cookie: perfect oatmeal raisin cookies
Why are oatmeal raisin cookies the perfect cookie?
They are hearty. I think this is the core of what draws me to them, at least. Because of the oatmeal and raisins, there is actually substance to oatmeal raisin cookies. They are sweet without the emptiness of a chocolate chip cookie.
Another draw is the cinnamon, which adds its own flare to the cookies.
What can you do to fix over-baked cookies?
To soften cookies that are too hard due to long baking times, put them in an airtight container with a heel of bread and let sit overnight or for an entire day. The bread should spread its moisture to the cookies and harden itself, thus softening the cookies.
This trick can also be used if you find that your cookies aren’t as soft as you would like after sitting in the cookie jar for a few days.
How can you store cookies to keep them fresh?
You can keep these cookies at room temperature in an airtight container for about a week. After that, the sugar in the cookies eventually starts to granulate and change the texture and taste of the cookies.
(If for whatever insane reason you have leftover cookies after a week [maybe you forgot you had them?!?], oatmeal raisin cookies make the perfect crumble crust or crumble for apple crisp. Try my recipe for Leftover Cookie Apple Pies.)
To freeze soft, fresh cookies that still taste fresh weeks later, follow this simple trick. Let the cookies cool slightly and, while still warm, put in a Ziploc bag and seal. (Steam should collect within the bag.) Freeze immediately.
Final Thoughts on Perfect Oatmeal Raisin Cookies
This recipe feels like a piece of my heart. It is my go-to cookie recipe for comfort food and gifts.
I have yet to meet someone who hasn’t loved it at first bite.
What is “the” classic cookie recipe for you? Let’s have a conversation in the comments!
Chat with you soon,
Oatmeal Raisin Cookies (The “Perfect” Cookie)
Course: Snacks, Dessert, CookiesCuisine: AmericanDifficulty: Easy10
servings10
minutes8
minutesIn the world of cookie-making, chocolate chip cookies have stolen the show as the classic. But nothing beats a soft oatmeal raisin cookie, in my opinion. Soft, chewy, full of oatmeal goodness, these cookies are sure to please.
Ingredients
1 cup butter, softened to room temperature
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tsp vanilla
1 Tbsp milk
1 Tbsp ground cinnamon
1 tsp baking soda
1 tsp salt
2 cups all-purpose flour
2 1/2 cups quick oats
⅔ cup raisins (we prefer the traditional raisins but have also tried golden raisins in this recipe)
Directions
- Mix together the butter, granulated sugar, and brown sugar until smooth and creamy. Add the eggs, vanilla, and milk and mix well.
- In another bowl, sift together the cinnamon, baking soda, baking powder, salt, and flour. Add to the wet mixture and stir together until completely incorporated.
- Add the oats and raisins and mix well.
- Roll into balls and place on an ungreased cookie sheet. Bake at 350 (180) for 8 minutes, or until beginning to set. Do not overbake. They should set up within a few minutes after removal from the oven and be perfectly soft without any nasty gooeyness.
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