Best 7 Heavenly Oatmeal Raisin Cookies Recipes

OATMEAL RAISIN COOKIES

Steps:

• Using a saucepan over medium heat add the unsalted butter. Allow the butter to melt with occasional stirring of the pan. Cook the butter for 5-8 minutes. The butter will begin to brown when foam occurs. Once you notice a nutty scent, remove the butter from the heat. Add the brown butter to the bowl of an electric mixer. Allow the butter to fully cool before proceeding.
• In a separate bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and kosher salt. Set aside.
• Using an electric mixer on medium speed, mix together the brown butter, granulated sugar, and brown sugar. Mix until well combined, roughly 3 minutes.
• Next add the eggs (one at a time) and vanilla extract to the electric mixer. Mix well. Lastly, add in the flour mixture. Continue to mix for 1 minute.
• Remove the bowl from the electric mixer. Fold in the rolled oats and raisins. Cover the bowl in plastic wrap and refrigerate for 30 minutes or up to 36 hours.
• Preheat the oven to 350 degrees F. Line a large cookie sheet with parchment paper.
• Remove the cookie dough from the refrigerator. Using a 1 ½ tablespoon cookie scoop, portion out the cookie dough on parchment paper. Leave at least 2 inches between each ball of cookie dough. Do not flatten out the cookie dough.
• Bake the cookies for 10-12 minutes or until the edges of the cookies are golden brown. Allow the cookies to cool for a few minutes before transferring to a wire cooling rack. Repeat this process for the remaining cookie dough. Enjoy.

THE BEST OATMEAL RAISIN COOKIES

Steps:

• Arrange an oven rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Whisk together the flour, salt, baking soda and cinnamon in a small bowl until combined. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the honey, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, scraping the sides and bottom of the bowl, about 3 minutes more. Add the dry ingredients and mix on low speed, scraping the bowl as needed, until completely combined. Add the oats and beat on low speed until combined. Fold in the raisins until evenly distributed. Arrange twelve 1-ounce scoops (2-tablespoon portions) of cookie dough on the prepared baking sheet, leaving about 2 inches between each. Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Cool on the sheet for 10 minutes, and then transfer to a wire rack to cool completely. Let the baking sheet cool, and then repeat with the remaining cookie dough.

GRANDMA'S OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt, cinnamon, allspice and cloves; stir into the sugar mixture until well blended. Mix in the rolled oats alternately with the milk. Finally, stir in the raisins. Drop by heaping spoonfuls 3 inches apart onto the prepared cookie sheets.
• Bake in the preheated oven for 10 to 11 minutes, or until edges are golden and tops are dry. Cool on cookie sheets for 1 minute before removing to cool on wire racks.

OATMEAL RAISIN COOKIES I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
• Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

HEAVENLY BANANA OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees.
• Mix together the flour, sugar, salt, baking soda, cinnamon, and nutmeg.
• Beat in softened butter until the mixture is crumbly.
• Add egg, banana, and quick oats to bowl and mix well.
• Add chocolate chips and walnuts.
• Spoon onto greased cookie sheets.
• Bake for 13-15 minutes, then place on a rack to cool.

CHEWIEST OATMEAL RAISIN COOKIES

Steps:

• Place butter and sugar in a stand mixer fitted with a paddle attachment. Beat on medium speed until creamy. Beat in syrup, eggs, and vanilla until combined.
• In a medium separate bowl, combine flour, oats, cinnamon, baking soda, and salt. Add to liquid mixture and beat on medium speed until a dough forms. Mix in raisins and walnuts if using. (dough will be quite sticky)
• Wrap dough in plastic wrap and refrigerate 45 minutes to 1 hour or until slightly firm.
• Roll cookie dough into 1-in balls and place on parchment paper-lined baking sheets. Flatten dough balls slightly. Bake cookies at 350F 9-10 minutes or until edges just start to turn golden (cookies will appear underbaked---this is ok) Cool cookies on baking sheet 10 minutes before transferring to a wire cooling rack to cool completely.

HEAVENLY OATMEAL RAISIN COOKIES

Steps:

• Butter baking sheets.
• Pre-heat oven to 350.
• In a bowl with mixer, cream butter until fluffy.
• Add dark brown sugar and granulated sugar.
• Continue creaming until smooth.
• Add eggs and vanilla, blend well.
• Combine flour, baking soda, cinnamon and salt.
• Add dry ingredients to sugar mixture, blend well.
• Stir in oats and raisins, combine well.
• Drop cookies on baking sheets (I make them rather large so they're extra chewy) Bake 12-15 minutes until light golden brown.
• Transfer cookies to wire cooling rack immediately to cool.