I place mine a bowl of warm water for 10 minutes before using them and they are good to go! You want to make sure your eggs are at room temperature so they don’t seize up the butter. Stir in the eggs and vanilla and just whisk them together. Then whisk them together until smooth and combined. In a second bowl with a whisk combine your melted butter and sugars. Start by simply whisking together your dry ingredients – flour, baking soda, salt, and little cinnamon for some flavor. How do you make these soft and chewy oatmeal raisin cookies? You can use chocolate chips or even dried cranberries. Raisins – Some might say they are optional but then it wouldn’t be an oatmeal raisin cookie now would it be? Of course you can omit them.Oats – You can use old fashioned or quick oats.Pure is best, but if all you have is imitation then by all means use it. Vanilla extract– Vanilla is always wonderful for flavor.Bring them to room temperature quickly by placing them in a bowl of warm water for 10 minutes. Make sure that they are room temperature. Eggs – Of course you need a couple large eggs to bring this dough together.And I always love using more brown sugar than white sugar, so you get great flavor from the molasses in the brown sugar and chewiness. Sugars – I love using a combination of brown sugar and white sugar in all my cookie recipes.If you only have salted butter on hand, then only use 1/2 teaspoon of salt. Different brands of butter will use varying amounts of salt in their salted butter so it’s better to use unsalted so you can control the amount of salt in the dough. Butter – I used unsalted butter in this cookie recipe.The warmth of this spice helps to balance the sweetness of the raisins and gives this cookie a lot of flavor. No oatmeal raisin cookie would be without it. Cinnamon – This little spice is crucial if you ask me to this recipe.I prefer sea salt, but have also used table salt in a pinch (yes pun intended!) Salt – Of course every recipe needs a little salt to balance out the sweetness.You can read more about baking powder vs. Baking powder is not the same thing so don’t use it interchangeably. Baking soda – Baking soda is what helps to give these cookies a bit of a lift.For more baking science, you can read all about the Types Of Flours here. It has a great mid range protein content so you get great structure and texture. Because I know you have all purpose flour in your cupboard. Like bread flour and cake flour in the New York Times Chocolate Chip Cookies recipe, but for this one I kept it simple. I have used different flours for my cookies in the past. All purpose flour – I used all purpose flour for these cookies.No Mixer Needed – This oatmeal raisin cookie recipe is a favorite of mine because I don’t need to get out my mixer for them! The recipe uses melted butter, so all you need is a couple bowls, a whisk, and a spatula.I do prefer to chill my cookie dough, but have also baked them right away and still had wonderful results. Quick To Prep – Making these homemade oatmeal cookies will take about 10 minutes of your time.Nothing fancy or fussy to buy to whip these up!

It uses regular flour, and you can use quick or old fashioned oats.

Easy To Find Ingredients – Like any good cookie, these are made with simple to find pantry staple ingredients.

Why These Are The Best Oatmeal Raisin Cookies

The key to these perfect oatmeal raisin cookies was using melted butter for maximum chewiness, lots of brown sugar and chilling the cookie dough. But after about 4 batches, I finally got that soft, chewy texture I was going for. Of course once I got this cookie texture just right, I couldn’t stop at just oatmeal raisin! Since the creation of this recipe I’ve created a White Chocolate Cranberry Oatmeal Cookies version, Oatmeal Chocolate Chip Cookie Recipe, and Peanut Butter Oatmeal Cookies version (my new fave!) It took me several attempts to get the texture of these cookies just right.

Basically everything you crave in an oatmeal raisin cookie. These oatmeal raisin cookies are big, soft, and perfectly chewy on the inside. So if you have attempted homemade oatmeal raisin cookies in the past to find that lackluster, I promise you these cookies will change your mind. So why bother, right? I don’t believe that you need a culinary degree or own a bakery to have perfect cookies. This recipes takes about 10 minutes to prep and uses no mixer!Ī lot of time, I hear that one of the main reasons you don’t bake from scratch is because you can’t seem to get the right texture and taste that is the same as your local bakery. You can use quick oats or old fashioned- whichever you have on hand so you have ultimate oatmeal raisin cookies that rival your local bakery. I have a perfect oatmeal raisin cookie recipe for you that is a cinch to throw together because it uses melted butter.

Recipe for chewy oatmeal raisin cookies