Tender and chewy oatmeal raisin cookies are loaded with oats, raisins, and loads of heat spices! Golden brown butter and brown sugar make the oatmeal raisin cookie dough further flavorful. A terrific recipe anytime of 12 months, however particularly common in our home in the course of the vacation season! We all the time have rolled oats and raisins readily available so we will make them any time the craving strikes.
The BEST Oatmeal Raisin Cookie Recipe?
These straightforward oatmeal raisin cookies are the actual deal. They’re mushy and chewy, loaded with brown sugar and spices, loads of rolled oats, and simply sufficient juicy plump raisins.
My brother – a notoriously choosy eater – simply polished off a dozen of those cookies in an hour. And requested I bake extra for our household Christmas get together! I name {that a} win!
Why these Tender and Chewy Oatmeal Cookies are the perfect:
- Brown Butter: It’s no secret I really like baking with this secret ingredient! However I particularly love utilizing it in cookies! Golden brown butter enhances the flavour of the oatmeal raisin cookie dough! Including delicate caramel and nutty notes.
- Raisins and Walnuts: The delicate crunch of walnuts compliments the chewy raisins in probably the most scrumptious means. However if in case you have an allergy, please be at liberty to omit them utterly. Or be at liberty to make use of pecans as an alternative! You possibly can soak the raisins in rum or vanilla for 20 minutes earlier than use if desired.
- Vanilla Extract: Nearly all oatmeal raisin cookies name for a tiny splash of vanilla. However this recipe truly makes use of a complete tablespoon of vanilla extract! This beneficiant addition provides richness and the loveliest taste! Belief me, it’s value being heavy handed right here!
- Cinnamon and Nutmeg: I examined these cookies with and with out these spices. However my style testers all agreed including spices have been the way in which to go!
- White Sugar and Brown Sugar: Combining darkish brown sugar (which comprises molasses) with granulated sugar provides depth of taste. And makes these cookies style out-of-this-world scrumptious. Mild brown sugar will work in a pinch, however darkish brown sugar is healthier!
Golden Brown Butter: My Secret Ingredient!
- If you happen to’ve by no means browned butter earlier than, don’t fret as a result of it’s tremendous easy. And for those who can soften butter, you’ll be able to brown butter.
- You’ll want a pan, two sticks of butter, and a contact of persistence – that’s it! You’ll begin by melting the butter in a skillet. As soon as the butter melts, you’ll proceed cooking it till it turns right into a golden brown colour. The melted butter must also odor barely nutty.
- Simply make sure you keep range facet as soon as the butter has melted. Brown butter can flip into burnt butter extraordinarily quick. Sadly for those who do burn the butter, there’s no saving it. You’ll must discard it and begin once more.
Easy methods to Use Brown Butter in Oatmeal Raisin Cookie Dough
- Convey your browned butter again to room temperature earlier than incorporating it into the oatmeal raisin cookie dough.
- To do that, scrape the butter right into a heatproof bowl. Place the bowl within the fridge and convey the butter again to room temperature. This can take about 2 to 2 and 1/2 hours! If you happen to chill it longer than that, you could want to melt the butter a bit.
- You need it stable, however mushy sufficient that if you gently press it along with your finger it leaves an indentation. It’s crucial that your butter is on the correct temperature earlier than you start baking. If it’s too heat, your cookies will bake up flat and unfold all around the pan. If it’s too chilly, you’ll wrestle to get your cookies to unfold as a lot as they need to.
Easy methods to Make Oatmeal Raisin Cookies
- Baking Prep: Like most cookie recipes, you’ll need to preheat your oven to 350 levels. Make sure you do that at the least half-hour previous to baking! Line two giant baking sheets with parchment paper. Put them apart till you want them.
- Bust Out The Electrical Mixer: You’ll want an electrical mixer for this recipe. A big bowl and electrical handheld mixer will work, however so will a stand mixer fitted with a paddle attachment. You’ll want a excessive energy mixer to get the butter and sugar mild and fluffy.
- Oatmeal Raisin Cookie Dough: Beat butter and sugars till mild and fluffy. Add milk, eggs, and vanilla extract. In a separate bowl, mix dry components (flour, baking soda, cinnamon, salt) and blend to mix. Stir within the oats, raisins, and nuts.
- Roll the Oatmeal Raisin Cookie Dough: Use a medium cookie scoop for smaller cookies or a giant cookie scoop for bigger ones. No must roll the dough, simply scoop it immediately onto the parchment paper lined baking sheets.
- Bake the Oatmeal Raisin Cookies: For about 10 to 12 minutes. Relying on the scale of the cookies, you’ll want to extend or lower the bake time by a couple of minutes. They’re prepared once they’re flippantly golden brown on high and agency across the edges. Don’t over bake, they’ll agency up rather a lot as they cool!
- Cool the Cookies: Permit the oatmeal raisin cookies to chill on the baking sheet. Positioned on high of a wire rack for at the least 10 minutes earlier than serving.
Extra Oatmeal Cookie Recipes:
The Finest Oatmeal Raisin Cookies
Tender and chewy oatmeal raisin cookies are loaded with oats, raisins, and loads of heat spices! Golden brown butter and brown sugar make the oatmeal raisin cookie dough further flavorful. A terrific recipe anytime of 12 months, however particularly common in our home in the course of the vacation season! We all the time have rolled oats and raisins readily available so we will make them any time the craving strikes.
Components
- 1 cup (227g) unsalted butter melted till browned, then introduced again to room temperature (please see put up for extra on this)
- 1 and 1/2 cups (319g) mild brown sugar, packed
- 1/2 cup (99g) granulated sugar
- 2 giant eggs at room temperature
- 2 tablespoons (28ml) milk
- 1 tablespoon (14ml) vanilla extract
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 3/4 teaspoon floor cinnamon
- 1/4 teaspoon floor nutmeg
- 2 and 1/2 cups rolled oats (not prompt oats)
- 2 cups raisins
- 3/4 cup walnuts finely chopped
Directions
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Preheat oven to 350 (F). Line two giant baking sheets with parchment paper; put aside.
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Within the bowl of a stand mixer fitted with the paddle attachment, or in a big bowl utilizing a handheld electrical mixer, cream collectively the browned butter and each sugars till mild and fluffy, about 3 minutes. Beat within the eggs, separately, scraping down the edges as wanted. Beat within the milk and the vanilla extract till mixed.
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In a medium bowl, stir collectively the flour, baking soda, baking powder, salt, cinnamon and nutmeg. On low pace, step by step beat the flour combination into the butter/sugar combination till simply integrated. Flip mixer off. Utilizing a picket spoon or sturdy spatula, stir the oats, raisins, and walnuts. into the cookie dough, stirring simply till integrated.
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Scoop 2-inch balls of cookie dough onto the ready baking sheets, leaving about 1 and 1/2 inches between in order that they have room to unfold.
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Bake, one sheet at a time, in preheated oven for 10 to 12 minutes, or till cookies are golden and set on the edges and nonetheless barely mushy within the heart. Repeat with all cookie dough.
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Cool cookies on baking sheet for 10 minutes earlier than transferring them to a wire rack to chill utterly.
