Chewy oatmeal raisins

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Chewy oatmeal raisin cookies are a favorite cookie recipe for many – they are the perfect ratio of sweetness and chewiness, made from everyday pantry items!

Preparation time: 15 minutes.

Cook time: 7 minutes.

16 cookies

June 15, 2019

Cookies are my weakness! And these chewy oatmeal raisins are no exception! They are a recipe from the cookbook Every day is Saturday by Sarah Copeland. And she affirms that they are the "perfect ratio of oatmeal raisin cookies" And I tell you what, she is absolutely right! I've tried a few recipes in my day, but none was good enough to have a home on my site until I tried this recipe.

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I'm really building these chewy oatmeal raisins, but they deserve it. And you owe it to yourself to try them!

Sarah says there are three types of oatmeal cookies:

  1. Over-sweetened and loaded with raisins
  2. Too healthy (a hippie cookie in disguise)
  3. These little ones nuggets of joy you can't stop eating that Just fine type of cookie

“These live firmly in the third camp: sugar under control, but present, and without skimping on butter. Cinnamon and vanilla give it a great flavor. And, for those with a sweet tooth, a pinch of raisins and chocolate chips do the trick. ”

How to make oatmeal raisin cookies

Start with the dry ingredients.: You will need flour, baking soda, baking salt and cinnamon and you will beat them until they are well combined.

Then you want mix the wet ingredients. You don't need a stand mixer or even an electric mixer. You can use a whisk, but whisk vigorously to make sure everything is well combined.

Now you want mix dry ingredients with wet ingredients until you see no more grain of flour.

And now is the fun part. This is where rolled oats, raisins, chocolate chips, and even nuts come in if you're adding. Fold all accessories into a tight dough.

Finally, you can use a scoop of ice cream to make cookie balls evenly, about two large tablespoons each. And then you're ready to bake them. You can also make 1 tablespoon each for smaller raisin oatmeal cookies.

The best thing about these raisin and raisin oatmeal cookies is that they will continue to bake in the pan even after taking them out of the oven. So take them off when they are a little sloppy and you won't be disappointed.

Tips for making the best oatmeal raisin cookies

These tips are from Sarah as she has experimented with perfecting this raisin and raisin oatmeal cookie recipe:

  1. Use melted butter, not cream butter. Basically the problem is that butter with cream can produce a wide range of results. If the butter is too soft, the cookies may spread too long. And if the butter is too cold, the final cookies won't be chewy enough.
  2. Allow the prepared cookie dough to rest before forming balls. This makes them easier to roll into balls, helping them keep their shape as they bake, and makes you look like the baking professional you are (now)!
  3. Make these cookies in advance. You can keep them in the fridge for 7-10 days. And you can even freeze them for 1 month. If you're overtaking them, be sure to shape them before you cool them down, as it can be more difficult to do after cooling, and especially after freezing.
  4. Allow some time to rest before eating the cookies. It is very tempting to take a warm cookie out of the oven and bite into it. But the texture of these cookies improves and becomes more chewy when cooled before eating. In fact, if you can wait even a few hours or overnight, allow the brown sugar to settle and spread all over the cookie.

This recipe for oatmeal raisin and raisin cookies is one of the best I tried. Have the perfect ratio of ingredients for just the right amount of sweetness and the perfect chewy bite. I love that it is practically a flawless recipe with delicious irresistible results and similar chews at all times. And the best part is that you can do it with basic pantry ingredients and without sophisticated kitchen equipment.

Oatmeal Raisin Cookies Reprinted From Every day is saturday The | Recipes + Strategies for easy cooking, every day of the week by Sarah Copeland with permission from Chronicle Books, 2019

If you have tried this healthy style, feel good Oatmeal Raisin Cookie recipe or any other recipe at FeelGoodFoodie, so don't forget rate the recipe and leave me a comment below! I would love to hear about your experience doing it. And if you took some photos, share it with me on Instagram so I can republish my stories!

More cookie recipes:

More oatmeal recipes:

Chewy oatmeal raisins

Chewy oatmeal raisin cookies are a favorite cookie recipe for many – they are the perfect ratio of sweetness and chewiness, made from everyday pantry items!

Course: Dessert

American kitchen

Preparation time: 15 minutes

Cook time: 7 minutes

Total time: 22 minutes

Servings: 16 cookies

Calories: 191kcal

Ingredients

  • 1 cup all-purpose flour

  • ½ teaspoon of baking soda

  • ½ teaspoon of baking powder

  • ½ teaspoon of salt

  • ½ teaspoon of cinnamon

  • ½ cup butter

  • ¾ cup dark brown sugar packed

  • 1 large egg

  • 1 large egg yolk

  • 2 teaspoons of pure vanilla extract

  • 1½ cups old fashioned rolled oats

  • ¾ cup of raisins

  • ¼ cup chocolate chips

Instructions

  • Preheat oven to 350 ° F. Line two baking sheets with parchment paper or silicone baking mats.

  • Combine flour, baking soda, baking powder, salt, and cinnamon in large bowl. In a separate bowl, mix the melted butter, sugar, whole egg, egg yolk, and vanilla, until well combined.

  • Stir the wet ingredients into the dry ingredients. Add the oatmeal, raisins, and chocolate chips, folding them into a tight dough. Set the dough aside for 20 minutes to allow it to settle.

  • Use a scoop of ice cream to scoop out 16 scoops of about 2 scoops each, and roll lightly with slightly wet hands to make them round. Spread over prepared baking sheets and bake until puffed and golden brown, 10 to 11 minutes (they will continue to bake on the sheets as they cool). Let cool on trays for 5 minutes before transferring to wire rack to cool completely.

Notes

Recipe: This recipe was reprinted from Every day is saturday Cook Book Storage: Store leftovers in an airtight container. They will last approximately 7 days in the refrigerator or on the counter. Freezing instructions: To freeze the cookies, form balls and place them on a baking sheet in the freezer until they are very cold and solid, about 20 minutes. Then transfer it to a freezer-safe plastic bag. Freeze for up to 1 month to get the best flavor. It can be frozen longer and the dough will not spoil, but the flavor will lose its freshness. Make advice in advance: You can make the dough ahead of time and shape the cookie dough. Then put it in the fridge for 7-10 days until it's ready to bake. Substitutes: For best results, follow the recipe as is. However, here are some common substitutes that would work well in this recipe.

  • To make them gluten free, use 1 1/4 cup gluten-free flour mix like Bob’s Red Mill. However, I have not tried them only with almond flour or coconut flour.
  • To make them vegan, replace the butter with melted coconut oil and the egg with a vegan egg substitute.
  • If you I prefer to skip the chocolate chips, you can use walnuts or walnuts instead, or just add more raisins.
  • Instead of dark brown sugar, you can use coconut sugar.

Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary depending on the specific ingredients you use. This information should not be considered a substitute for the advice of a professional nutritionist. The nutritional value is for a large cookie (which is 1/16 of the dough)

Nutrition

Calories: 191kcal | Carbohydrates: 29 g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 38mg | Sodium: 169mg | Potassium: 122mg | Fiber: 2g | Sugar: 12g | Vitamin A: 215 IU | Vitamin C: 0.3mg | Calcium: 29mg | Iron: 1 mg

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