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When baked from frozen, they’ll likely take an extra minute or two. Just place the balls in a Ziploc bag and store them in the freezer. Store unbaked cookies after forming them into balls. Make sure the cookies have cooled completely before storing them.įREEZE DOUGH. Keep cookies in a container or freezer storage bag for up to three months. Keep baked oatmeal raisin cookies in an airtight container at room temperature.įREEZE BAKED. Bake at 350☏ for 30 to 35 minutes or until light golden brown. Press the dough into the bottom of an ungreased 13 x 9-inch baking pan. Try adding nutmeg and ginger along with the cinnamon to give it more of a fall-ish flavor.īar cookies. E asily substitute craisins, dried chopped dates, or golden raisins, or leave them out.Īdd flavor. Simple as that, your first batch is ready in about 25 minutes! Recipe Tips Bake for 9-11 minutes or until the tops are just set. Form the dough into balls about 1 to 1½ tablespoons in size (I recommend using a cookie scoop to easily make uniform sizes) and place them 2 inches apart on the baking sheets.īAKE. Beat in the oats with the mixer on low, then stir in the raisins using a large spatula or wooden spoon.įORM. Turn the mixer down to low speed and carefully beat in the flour, cinnamon, baking soda, and salt. Then beat in the vanilla and eggs.ĭRY INGREDIENTS. Stir until no lumps remain, then fold in rolled oats, followed by the flour and dried cranberries or. Combine butter, vanilla, egg, brown sugar, white sugar, kosher salt, cinnamon, and baking soda in a medium bowl. In a large bowl using an electric mixer, or stand mixer, beat together the butter and sugar until fluffy. Adjust oven rack to middle position, preheat to 350☏ (180☌), and line 2 rimmed baking sheets with parchment (not wax paper). Line the cookie sheets with parchment paper or silicone baking mats. So if you’re looking for the perfect oatmeal raisin cookies, then this recipe is definitely for you! We absolutely love how these easy oatmeal raisin cookies are so chewy, packed with texture, and have a delicious brown sugar flavor and a hint of cinnamon. I don’t recommend using instant oats (they’re too fine and behave more like flour), or steel-cut oats (they’ll end up too hard and crunchy in your cookies). Then finally, we’re using quick or old-fashioned oats.A hint of cinnamon is a must for oatmeal raisin cookies in my book.Brown sugar adds a caramel-like undertone and makes the cookies extra chewy.We’re starting with real butter for the most flavor.