Best 12 Oatmeal Raisin Cookie Dough Recipes

SOFT AND CHEWY OATMEAL RAISIN COOKIES

Steps:

• In a large bowl, whisk together the flour, cinnamon, baking soda, and salt. Stir in the old-fashioned rolled oats and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined. Add the egg and vanilla extract and mix until fully combined, stopping to scrape down the sides of the bowl as needed.
• Add the dry ingredients and continue mixing on low speed until just combined, then mix in the raisins.
• Cover the cookie dough tightly with plastic wrap and refrigerate for at least 30 minutes.
• Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
• Once the dough is chilled, remove it from the refrigerator. Using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Roll the cookie dough into balls and very gently press down with your hand to flatten each ball of cookie dough slightly. Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake.
• Bake for 10 to 12 minutes or until the edges of the cookies are lightly golden brown and the tops are set. Remove from the oven and cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack cool completely.

OATMEAL RAISIN COOKIE (SOFT & CHEWY)

Steps:

• Preheat oven to 180°C/350°F (160°C fan). Adjust oven racks to middle and low position, ensuring you have 4"/10cm between each rack. Line 2 trays with parchment/baking paper.
• Optional: Soak raisins in boiled water for 10 minutes. Drain then pat dry. (This makes them plumper).
• Sift dry ingredients: Sift flour, salt, baking powder and cinnamon into a bowl.
• Cream butter and sugar: Using a stand mixer or electric mixer, beat butter until creamy. Then beat in sugar until fluffy - about 2 - 3 minutes.
• Add eggs: Beat in eggs one at a time until incorporated.
• Mix in flour: Use a wooden spoon to stir the flour mixture in.
• Stir in oats and raisins: Stir in oats and raisins - this requires a bit of effort as the dough gets firm!
• Roll and flatten balls: Form 4cm / 1.6" balls (~18) and place onto baking trays 4"/10cm apart. I use an ice cream scoop. Then press down to slighty flatten into a thick disc shape.
• Bake for 11 minutes. Then swap the trays between the shelves AND turn the trays around. Bake for a further 11 - 14 minutes, or until cookies are golden on the edges and LIGHT golden on the surface.
• Cool on the trays for 5 minutes before transferring to cooling rack. Cool for 30 minutes before serving.

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.

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.

OATMEAL RAISIN COOKIE DOUGH

Steps:

• Soak the raisins in hot water for 5 minutes and then drain.
• Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the oats, cinnamon, baking powder and salt (see Cook's Note).
• Beat the light brown sugar, granulated sugar, butter, yogurt and vanilla with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour-oat mixture and mix on low speed until well incorporated. Turn off the beaters and use your hands to help combine if needed. Fold in the raisins with a rubber spatula or mix them in with your hands.
• Refrigerate in an airtight container for up to 5 days.

OATMEAL RAISIN COOKIES

Steps:

• Heat oven to 375°F. Spray cookie sheets with cooking spray. In large bowl, combine granulated sugar, brown sugar and butter; beat until light and fluffy. Add vanilla and egg; blend well. Add flour, baking soda, cinnamon and salt; mix well. Stir in oats, raisins and nuts.
• Drop dough by rounded teaspoonfuls 2 inches apart onto sprayed cookie sheets.
• Bake at 375°F. for 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

OATMEAL-RAISIN COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat all ingredients except oats, flour and raisins with electric mixer on medium speed, or mix with spoon. Stir in oats, flour and raisins.
• On ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to cooling rack.

OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350°.
• Whisk dry ingredients; set aside.
• Combine wet ingredients with a hand mixer on low.
• To cream, increase speed to high and beat until fluffy and the color lightens.
• Stir the flour mixture into the creamed mixture until no flour is visible.
• (Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate.
• Fill a #40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of dough).
• Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
• Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
• Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.

BEST OATMEAL RAISIN COOKIES

Steps:

• This is a very important first step that makes the cookie: combine eggs, raisins and vanilla and let stand for one hour.
• Cream together butter and sugars.
• Add flour, salt, cinnamon and soda and mix well.
• Blend in egg-raisin mixture, oatmeal, and chopped nuts.
• Dough will be stiff.
• Drop by heaping teaspoons onto ungreased cookie sheet, or roll into balls and flatten slightly.
• Bake at 350 degrees for 10 to 12 minutes or until lightly browned.

CLASSIC OATMEAL-RAISIN COOKIES

Steps:

• Heat oven to 350 degrees. Butter two large cookie sheets, or line them with parchment paper or reusable silicone liners.
• Using an electric mixer, beat butter in a large bowl until creamy. Add brown and granulated sugars, then beat until fluffy, about 2 minutes. Beat in eggs, one at a time, until fully incorporated. Then, beat in vanilla extract.
• In a separate bowl, use a wooden spoon or spatula to mix together the flour, salt, baking soda, cinnamon, nutmeg and cardamom. Set mixer on low speed, and beat flour mixture into the butter mixture. Stir in oats and raisins.
• Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
• Bake until cookie edges turn golden brown, about 9 to 13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool. Cool completely on a wire rack. Store in an airtight container at room temperature.

OATMEAL-RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees. Stir together the oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt in a large bowl; set aside.
• Put granulated and brown sugars and the butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla, scraping sides of bowl as needed.
• Reduce speed to low. Add oat mixture; mix until just combined. Mix in raisins.
• Using a small (1 1/2-tablespoon) ice-cream scoop, make balls of dough, and place them 2 inches apart on parchment-paper-lined baking sheets.
• Bake until cookies are golden and just set, 12 to 14 minutes. Let cool on sheets for 5 minutes. Transfer cookies to wire racks, and let cool completely.

CHEWY OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together oats, flour, raisins, baking soda, and salt; set aside. Using an electric mixer, beat butter and sugars until light and fluffy, scraping down bowl as necessary. Add egg and vanilla; beat until combined. Gradually add oat mixture; beat just until combined.
• Drop dough by rounded tablespoonfuls, 2 inches apart, onto two baking sheets. Bake until cookies are golden brown but still soft, 12 to 16 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.