Best 2 Oatmeal And Raisin Cookies Recipes

Oatmeal and raisin cookies are an American classic, beloved for their chewy texture, sweet and slightly tart flavor, and the perfect balance between oats and raisins. Whether you're a seasoned baker or a beginner in the kitchen, finding the best recipe for oatmeal and raisin cookies can be a delightful journey. With countless variations available, each promising a unique twist on this timeless treat, we've compiled a comprehensive guide to help you discover the perfect recipe that suits your taste and preferences. From traditional recipes passed down through generations to innovative takes with unexpected ingredients, our selection offers something for everyone. Get ready to embark on a delicious adventure as we explore the world of oatmeal and raisin cookies and uncover the secrets behind creating the perfect batch.

Here are our top 2 tried and tested recipes!

THIN AND CRISPY OATMEAL RAISIN COOKIES

Thin and Crispy Oatmeal Raisin Cookies image

I tried to combine recipes to come up with a cookie that tastes like Tate's Bake Shop cookies. The published Tate's recipe on YouTube does not taste like the cookies you buy in the store in the green bag. This is the closest I've come to simulating the oatmeal raisin flavor. This is not a thick cakey cookie but a thin, crisp, lighter version.

Provided by Abracadabra

Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes

Time 30m

Yield 30

Number Of Ingredients 14

Ingredients

1 cup all-purpose flour
1 tablespoon all-purpose flour
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
1 ¾ sticks cold salted butter
½ cup brown sugar
½ cup white sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 cups rolled oats
1 cup raisins

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Mix 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a bowl.
Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown sugar and white sugar; mix with a metal whisk or spoon for 45 seconds. Add egg, vanilla extract, cinnamon, and nutmeg. Mix for 20 seconds. Pour in dry ingredients and mix for 10 to 20 seconds. Fold in oats and raisins for 30 seconds.
Roll cookie dough into small balls, about 1 1/2 inches in diameter. Space cookie balls 3 inches apart on the prepared baking sheets.
Bake in the preheated oven until tops are golden brown and edges are crisp, 13 to 15 minutes.

Nutrition Facts : Calories 128.6 calories, Carbohydrate 17.9 g, Cholesterol 20.4 mg, Fat 6 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 3.5 g, Sodium 135.4 mg, Sugar 9.9 g

SLICE-AND-BAKE OATMEAL RAISIN COOKIES

Slice-and-Bake Oatmeal Raisin Cookies image

Provided by Jenny Rosenstrach

Categories Cookies Dessert Bake Kid-Friendly Back to School Raisin Oat Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 4 dozen cookies

Number Of Ingredients 13

Ingredients

1 1/4 cups all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/8 teaspoon ground nutmeg
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) light brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 cups old-fashioned oats
2 cups raisins

Steps:

Whisk both flours, baking powder, baking soda, salt, and nutmeg in a medium bowl. Using an electric mixer, beat butter and both sugars on high speed until light and creamy, 2-3 minutes. Add eggs one at a time, beating to blend and scraping down bowl between additions. Beat in vanilla.
Reduce speed to low. Gradually add dry ingredients; mix just to combine. Fold in oats and raisins.
Divide dough between 2 large sheets of parchment paper. Using paper as an aid, roll up each piece of dough into a 1 1/2" diameter log. Wrap in plastic; freeze for at least 4 hours and up to 3 weeks.
Preheat oven to 350°F. Unwrap dough and cut into 1/2"-thick rounds (return unused dough to freezer); place 2" apart on a parchment paper-lined baking sheet.
Bake cookies until edges are golden brown, 15-18 minutes. Transfer to a wire rack; let cool.
DO AHEAD: Cookies can be baked 2 days ahead. Store airtight at room temperature.

Tips:

Use old-fashioned oats. They provide a chewier texture than quick-cooking or instant oats.
Don't overmix the dough. Overmixing will make the cookies tough.
Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
Bake the cookies until they are golden brown. Overbaking will make them dry and crumbly.
Let the cookies cool completely before storing them. This will help them keep their shape and flavor.

Conclusion:

Oatmeal and raisin cookies are a classic for a reason. They're simple to make, delicious, and loved by people of all ages. With just a few simple ingredients, you can create a batch of these cookies that will disappear in no time. So next time you're looking for a sweet treat, give oatmeal and raisin cookies a try. You won't be disappointed.