These Oatmeal Raisin Cookies hold a place near and dear to my heart. They were first published in 2020 when I made the announcement that my wonderful husband, Nathan, had left his left his position as a CTO to help me run my business and see where we can take it together. Since that announcement, my business has grown in the most beautiful way, and a huge piece of that is because of Nathan’s support. These cookies really were the perfect way to make such an important announcement, because they are his favorite cookie. These Oatmeal Raisin Cookies went through a lot of rigorous testing until I got a cookie that as crisp on the outside, had the perfect amount of spread, and was buttery soft on the inside. I know that these are going to be perfect for celebrating in your house as well.
How to Make Oatmeal Raisin Cookies
This is a brief overview of how simple it is to make these perfect classic cookies. For the full recipe, see the recipe card at the bottom of the post.
Quick Cooking vs. Old Fashioned Oats
You will notice that these call for old fashioned oats. The difference between old fashioned and quick cooking oats is the size of the oat piece. Old fashioned oats are whole while quick cooking are broken down. I prefer the chewiness that old fashioned oats adds to this recipe, but the recipe will work just fine with quick cooking oats. The brown sugar gives it the chewiness, while the white sugar helps them spread and form their crispy exterior. The result is a perfect cookie.
Measure the flour correctly. This is such an important step that I have a whole section below about it. If the recipe doesn’t turn out, this is most likely the reason. Use room temperature butter. This ensures the cookies spread the right amount. You should be able to push a finger in to dent the butter but not all the way through. The butter should still feel cold to the touch. Ensure your baking soda is fresh. Test it by dropping a little in vinegar; it should bubble immediately. Thoroughly cream together the butter and sugar. During this process, the sugar adds air to the butter. This is and is essential for a good chewy cookie but it also expands the dough and makes for a recipe that yields more cookies. Use a good baking sheet lined with parchment paper. The baking surface changes how they bake. I love these sheets for Nordic Ware. Pour in all the flour at once. Mix on low just enough to get most of it into the batter, and then turn to high for a few seconds to incorporate the rest. This prevents over beating the dough. Use a 1 1/2 tablespoon cookie scoop. Not only does this make quick work of scooping cookies, it creates uniform sized cookies that will bake evenly.
Your best bet with flour and baking is always to weigh it. That being said, if you don’t have a kitchen scale, this measuring technique works great.
Other Delicious Cookies
Chocolate Chip Peanut Butter Cookies Triple Chocolate Cookies The Best Sugar Cookies
If you make these soft oatmeal raisin cookies or any of my other recipes, please leave me a comment and let me know how it went! These can also be frozen as baked cookies. Simply freeze them in a single layer for a few hours before stacking them in an air-tight container and returning them to the freezer. They can be stored in the freezer for up to three months.
