Oatmeal Raisin Cookies

Apr 20, 2012 by Visual Recipes | 1 Comments| Share it:   

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5 ratings

Info

  • Prep: ~30 mins.
  • Cook: ~30 mins.
  • Serves: 24

Filed Under

Intro

These oatmeal raisin cookies are big and chewy, with a wonderful buttery oat flavor. They make for a great snack or dessert. Being that oats are loaded with fiber and protein they also make for a quick on the go breakfast. Oats also help scrub out any excess cholesterol form your body.

While most oatmeal raisin cookie recipes call for using nothing but all-purpose flour, we used half oat flour, half all-purpose in this recipe to bring out even more oat flavor. If you want a healthier cookie you could try using nothing but oat flour.

Looking for some ideas on how to make oatmeal raisin cookies even tastier? Then you could try toasting the old-fashioned oats for 15 minutes at 375ºF. This may help to bring out more of their oat flavor. You could also try soaking the raisins in hot dark rum or brandy for 30 minutes to give them an extra depth of flavor. However, I would only do that if the cookies will be eaten by adults. You could use golden raisins but I prefer not to as they are treated with sulfur dioxide to prevent them from getting dark. If you like crunch in your cookies you could try adding some toasted pecans or walnuts to the cookie batter to add some crunch.

If you don’t like raisins you can substitute dried dates, prunes, cranberries, etc.

History of Oatmeal Raisin Cookies

Oatmeal raisin cookies are a decedent of oatcakes which were made by the Scottish and British when they began harvesting oats around 1,000 B.C. Oatcakes look like pancakes or crackers made out of oatmeal. However, these are still a far cry from oatmeal raisin cookies. The first recorded recipe for oatmeal cookies was in 1896 in the Boston Cooking School Cook Book by Fannie Farmer (Click the link next to the number 30 to find the original oatmeal cookie recipe). The recipe only called for a sparse 1/2 cup of oats! The cookies gained the most popularity when in the early 1900’s the Quaker Oats company began printing an oatmeal raisin cookie recipe on the products packaging.

Ingredients

  • 1/2 cup granulated sugar
  • 1 cup light brown sugar - packed
  • 1 cup raisins - dark
  • 3/4 cup (3.75 ounces) all-purpose flour
  • 3/4 cup (3.75 ounces) oat flour
  • 3 cups old-fashioned oats (I only had quick-cooking oats on hand). Old-fashioned oats will give a better flavor and texture)
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon nutmeg - freshly grated
  • 1/2 teaspoon baking powder
  • 2 eggs
  • 2 sticks unsalted butter - softened

Step 1

Place your oven racks in the upper-middle and lower-middle positions and heat your oven to 350º Fahrenheit. Be sure to use an oven thermometer to insure your oven temp is correct. If not, adjust it accordingly.

Add the flour, salt, baking powder, nutmeg, and cinnamon to a medium-sized bowl.

Step 2

Whisk everything together. Set this bowl aside.

Step 3

In your stand mixer bowl, add the butter and sugars.

Step 4

Beat the butter and sugars together at medium speed with your stand mixer fitted with a paddle attachment. This should take a couple of minutes. The butter should become light and fluffy.

Step 5

Add the eggs, and vanilla extract.

Step 6

Beat the eggs and vanilla extract together until combined. This should only take a half a minute or less. It's best to add the eggs one at a time and blend after each.

Step 7

With your stand mixer on low, add the dry mixture you set aside in step 2 until combined. You want to add the dry ingredients in two or three batches, letting the mixture incorporate each batch before adding the next. This should take a half a minute or so.

Step 8

Here is the cookie batter base ready for the oats and raisins.

Step 9

Add the raisins and oats to the cookie batter.

Step 10

With the stand mixer still on low, beat together the oats and raisins until they mix into the batter until just combined. Don't over mix as you don't want the cookies to become tough.

Step 11

Line two baking sheets with parchment paper. Using a tablespoon scoop, scoop 2 tablespoons of the oatmeal raisin cookie dough into your hands and roll the dough into a ball. Place the ball of dough onto the parchment paper. You want to make all the dough balls this same size. You shouldn't need the tablespoon measure to help you any longer. You want to place each ball of dough to have about 2 inches of spacing. Each baking tray should hold 12 cookies.

Place the baking sheets into the oven and cook your oatmeal raisin cookies at 350º Fahrenheit for 22-25 minutes, switching and rotating the pans at the halfway point to insure that the oatmeal raisin cookies cook evenly.

You want to remove the cookies when they have a golden brown color around the edges. Since oven temperature can vary by a wide margin, keep an eye on them. Once removed from the oven, allow the oatmeal raisin cookies to cool on the trays for a couple minutes before moving them onto a plate.

Now that you have learned how to make oatmeal raisin cookies, please be sure to view these other cookies recipes.

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1 Comment

Fatin Nadira

Sep 28, 2012

It look so delicious. =) and the steps are simple and easy to follow.

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