This post may contain affiliate links. Please read my disclosure policy.
Hard to resist, chewy Oatmeal Raisin Cookies.
This wonderful cookie recipe has been a long time coming. I can’t say my family is happy that Oatmeal Raisin Cookie testing is finally done. They’ve enjoyed the ridiculous amount of cookies that have come their way, haha. If you love Oatmeal Raisin Cookies, this well tested recipe is one you’ll want to try!
What makes this recipe for Oatmeal Raisin Cookies different from the rest?
There are three simple steps that make this a standout cookie recipe:
- First, we substituted baking powder for the baking soda which is typically found in cookie recipes. Baking powder gives these cookies a little more loft and helps prevent the heavy, dense texture sometimes found in thick oatmeal cookies. These cookies are a little more airy and easy to bite into. Yum!
- Second, we add a teaspoon of liquid magic: coconut extract. You probably won’t notice the coconut flavor, unless you’re looking for it and know it’s there. The addition of coconut extract elevates the cookie flavor without overpowering the oats and raisins. This hint of coconut flavor adds a ton of interest and uniqueness to our cookie recipe. We discovered this little trick when developing our homemade Oatmeal Cream Pie recipe. So good!
- Finally, we reduced the amount of cinnamon typically found in oatmeal cookies. Just a hint of cinnamon was all these cookies needed. Now we have the perfect cookie recipe where you can taste the oats, raisins and buttery caramel flavor all in one delicious bite. Double yum!!
Can you use quick or instant oats in this recipe?
I do not recommend using quick or instant oats for this recipe. It was designed to be thick and chewy with plenty of character, and that wonderful texture comes from the whole old-fashioned rolled oats.
Any brand of old-fashioned oats will do in this recipe. We usually have Quaker Oats on hand, so that’s what we use.
Can you freeze these Oatmeal Raisin Cookies?
Yes, you can freeze the baked cookie for about 3 months. Or, better yet, roll the cookie dough into balls and flash freeze on a pan until set. Once frozen transfer the dough balls to a zipper bag or airtight container.
Now you can remove a few cookie dough balls and bake as needed! Fresh hot cookies in no time.
Feel free to bake cookie dough balls while still frozen. Just add a few extra minutes on the baking time.
This recipe makes 40 big chewy cookies.
Our recipe is easily halved if desired. But I say make the entire batch, bake some, and freeze some for later. That’s just me – always thinking ahead to the next dessert!
What is the texture of these cookies?
These oatmeal raisin cookies are soft when they come out of the oven, then harden a bit once cooled. They are incredible eaten slightly warm with a glass of cold milk. Once cooled, store the cookies in an airtight container where they will soften just a bit.
If you prefer a softer cookie, add a small piece of bread (any kind) to the container. The bread will harden and the cookies will become a little more soft.
When first developing this cookie recipe I tried cutting back on the amount of sugar. With less sugar, I found the cookies to be too hard and dense, especially since they are a thicker cookie.
More fat, by way of butter, wasn’t the answer as it makes the cookies a little greasy. I ended up increasing the white sugar by only 1/4 cup, and that did the trick. It added the moisture needed to achieve the perfect oatmeal raisin cookie texture.
Where did Oatmeal Raisin Cookies come from?
Undoubtedly one of the most popular cookies in the United States, Oatmeal Raisin Cookies have been around since the early 1900’s. Originally thought to be based on the Scottish oatcake, which is a cross between a cookie and a cracker.
Oatmeal Raisin Cookies were originally touted as health food. But that was probably way before we softened them up with more butter and sugar. If you’re looking for a healthier oatmeal cookie, try our Oats and Nuts Breakfast Cookie recipe. Sweetened only with dried fruits, a few chocolate chips and honey, these highly adaptable cookies are a breakfast favorite.
These iconic sweet treats have been a lunchbox favorite for generations. They’re a memorable after school snack, especially when served with a glass of cold milk. Enjoy this great recipe!
Thanks for PINNING!
Let’s be baking friends! When you try our recipe please feel free to leave a comment on this post. I’m sure your experience and insights will help all our readers, and it helps me too. Also, if you’re on Pinterest feel free to leave a comment and photo there if you have one! If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!
PRINT THE RECIPE!
Delicious and hard to resist, chewy Oatmeal Raisin Cookies with three unique ingredient changes making this a standout cookie recipe
- 1 ½ cup all-purpose flour (200g)
- 3 cups old-fashioned rolled oats, NOT instant or quick cooking (300g)
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 16 tablespoons unsalted butter, room temperature (226g or 8 ounces)
- 1 cup light brown sugar, firmly packed (226g)
- ¾ cup granulated sugar (134g)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 2 cups raisins (328g)
Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside.
In a medium mixing bowl combine the dry ingredients: flour, oats, baking powder, salt and cinnamon. Set aside.
- In a large mixing bowl, beat the butter and sugars together until fluffy and lightened. Add the eggs, one at a time, beating well after each addition. Add the vanilla and coconut extracts. Blend on medium speed until combined, scraping down the sides and bottom of the bowl as needed.
- Add half the flour and oat mixture and beat on low, just until the flour disappears. Add the remaining flour and mix until combined. Scrape down the sides of the bowl and blend again. Add the raisins and mix well with a wooden spoon.
Roll scant 2 tablespoons of dough into a ball and place them 2-inches apart on the prepared baking sheet. Bake for 17 to 20 minutes or until the edges are set and golden brown. The centers should be soft and puffy with no wet batter visible.
Transfer the cookies to a wire rack to cool completely before storing.
- Store cookies at room temperature in an airtight container. To maintain a nice chewiness, add a small piece of bread to the container. The bread will stale, but the cookies will be soft.
Baked and cooled cookies can be frozen for up to three months in an airtight container.
Flash freeze unbaked cookie dough balls on a tray. Once frozen, store in an airtight container or zipper bag.
Add a few minutes to the baking time if dough balls are frozen.
Place a small piece of bread in the container with the cookies to maintain the soft chewy texture.
Here are a few more oat filled cookie recipes you might enjoy: