Chewy Oatmeal Raisin Cookies Are A Satisfying Little Snack
Muffins and cookies always bring a sense of comfort and nostalgia, but few things can rival a perfectly baked oatmeal raisin cookie. These chewy delights combine the hearty texture of oats with the natural sweetness of raisins, making them a healthier yet delicious snack. I love making a batch for school snacks or simply to enjoy with a cup of tea in the afternoon. The best part about oatmeal raisin cookies is how easy they are to prepare, and with a few simple ingredients, you can whip up a batch in no time. Plus, their soft and chewy texture makes them a hit with both kids and adults alike.
Did You Know?
Did you know that oatmeal raisin cookies have a long history dating back to the early 20th century? These cookies gained popularity during World War II when rationing limited access to ingredients like chocolate. Oats and raisins provided a nutritious and economical alternative, making them a beloved treat that has stood the test of time. The addition of cinnamon enhances their warm, comforting flavor, making oatmeal raisin cookies a favorite for both children and adults alike. Whether enjoyed with a glass of milk or as a snack on-the-go, these cookies offer a delightful blend of chewy oats, sweet raisins, and aromatic spices.
Yield: 24 cookies
Ingredients:
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1/4 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups old-fashioned rolled oats
1 cup raisins
Instructions:
Preheat Oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Personal Tip: Using parchment paper prevents sticking and makes cleanup easier.
Cream Butter and Sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth and creamy.
Personal Tip: Make sure your butter is fully softened to room temperature for the creamiest mixture.
Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
Personal Tip: Adding eggs one at a time helps to better incorporate them into the mixture.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually mix the dry ingredients into the wet ingredients.
Personal Tip: Stir gently to avoid overmixing, which can make the cookies tough.
Add Oats and Raisins: Stir in the oats and raisins until evenly combined.
Personal Tip: Soak the raisins for 10 minutes in warm water to make them plump and juicy.
Drop Dough: Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Personal Tip: Use a cookie scoop for even-sized cookies that bake uniformly.
Bake: Bake for 10-12 minutes, until the edges are golden brown. Allow cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Personal Tip: For chewier cookies, remove them from the oven when the centers are still slightly soft.
Serve: Enjoy these oatmeal raisin cookies warm or at room temperature.
Nutritional Information (Per Serving): Calories, 140; Fat, 5g; Saturated Fat, 2g; Carbohydrates, 22g; Fiber, 2g; Sugars, 10g; Protein, 3g
Kitchen Tips, Great Ideas, How to Save Money
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Choosing Oats: Use old-fashioned rolled oats for the best texture in your cookies. Quick oats can be used as well but will result in a slightly different texture.
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Soaking Raisins: For plumper and juicier raisins in your cookies, soak them in warm water or orange juice for about 10-15 minutes before adding them to the dough. Drain well before mixing.
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Creaming Butter and Sugar: Ensure your butter is softened to room temperature before creaming it with sugars. This step helps incorporate air into the dough, resulting in lighter and fluffier cookies.
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Measuring Flour: Spoon flour into a dry measuring cup and level off with a knife for accurate measurements. Too much flour can make cookies dry and crumbly.
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Adding Cinnamon: Adjust the amount of ground cinnamon based on your preference for a stronger or milder spice flavor in the cookies. It complements the sweetness of the raisins beautifully.
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Mixing Dough: Mix the dry ingredients into the wet ingredients until just combined. Overmixing can lead to tough cookies, so stir gently until no streaks of flour remain.
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Baking Time: Watch the cookies closely towards the end of baking time. They should be golden brown around the edges but still slightly soft in the center when removed from the oven.
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Cooling Cookies: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely. This helps them set and retain their chewy texture.
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Storing Cookies: Store cooled cookies in an airtight container at room temperature for up to one week. To maintain freshness, place a slice of bread in the container to absorb excess moisture.
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Freezing Cookies: Freeze baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before serving or reheating in the microwave for a few seconds for a warm treat.
Let’s Learn About Raisins
Raisins, often referred to as "nature’s candy," are dried grapes. They are made by laying out fresh grapes under the sun or using dehydrators to remove moisture. This process concentrates their natural sugars, resulting in the sweet, chewy raisins we use in baking and snacks. Raisins are packed with essential nutrients like fiber, iron, and antioxidants, making them a healthy and convenient addition to many recipes. When selecting raisins, opt for unsulfured varieties, which don’t contain preservatives like sulfur dioxide. This preservative is often used to keep dried fruit looking brighter, but some prefer to avoid it for a more natural option. You can also find organic raisins, which are grown without synthetic pesticides, making them an even better choice for your health.