Oatmeal raisin cookie recipes are a divisive treat. Some individuals adore them (including us), while others despise them. These soft and chewy oatmeal raisin cookie recipes, on the other hand, may convert haters into fans.
Oatmeal raisin cookie recipes are pretty simple to make. The whole, step-by-step recipe is included below, but here’s a quick rundown of what you can anticipate from this cookie recipe:
Combine the wet ingredients. Combine the dry ingredients (save the rolled oats and raisins) in a separate bowl. Slowly incorporate the dry mixture into the wet mix, beating until incorporated.
Combine the oats and raisins in a mixing bowl. Bake until golden brown, spoonfuls of batter at a time, on a cookie sheet.
Ingredients
- 1cup/227 grams (2 sticks) unsalted butter, softened, more for pans
- 1cup/200 grams dark brown sugar, packed
- ⅓cup/66 grams granulated sugar
- 2large eggs
- 1tablespoon/15 milliliters vanilla extract
- 1½cups/187 grams of all-purpose flour
- ¾teaspoon salt
- 1teaspoon baking soda
- 1teaspoon ground cinnamon
- ¼teaspoon freshly grated nutmeg
- ¼teaspoon ground cardamom or ground ginger
- 3cups/270 grams rolled oats (not instant)
- 1½cups/225 grams raisins
Preparation
Step 1: Preheat the oven to 350°F. Line two big cookie sheets with parchment paper or reusable silicone liners, or butter them.
Step 2: In a large mixing basin, cream butter with an electric mixer until creamy. Beat in the brown and granulated sugars until frothy, about 2 minutes. One at a time, beat in the eggs until well incorporated. Then, add the vanilla extract.
Step 3: In a separate basin, combine the flour, salt, baking soda, cinnamon, nutmeg, and cardamom with a wooden spoon or spatula. Mix the flour mixture with the butter mixture on low speed. Mix in the oats and raisins.
Step 4: Spoon dough onto prepared cookie sheets by big tablespoonfuls, allowing at least 2 inches between each cookie.
Step 5: Bake for 9 to 13 minutes or until the cookie edges are golden brown. The centers will remain soft but will firm up as the cookies cool. Allow to cool completely on a wire rack. Keep at room temperature in an airtight container. Watch the video below to get a better visual process to follow.
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Soaking Raisins Before Baking Cookies
Raisins are delicious in baked products such as oatmeal cookies and Grandma’s renowned carrot cake. However, because raisins are so dry, they absorb the liquid from your baked items, making the finished dessert less moist.
That rarely ends well! The best bakers go the extra mile by soaking the raisins before folding them into the batter.
The most frequent soaking liquid is water. However, fruit juices can also be used. Eggs are another drink many people have never considered, yet they are a natural choice.
Because most baked items require eggs, soaking your fruit in the eggs before putting it into your batter eliminates the need for extra liquid.
Why Are My Oatmeal Raisin Cookies So Hard?
There could be several reasons why your oatmeal raisin cookie recipe came out hard. When cookies are baked with too much sugar, they often turn out hard and crunchy, so adjusting the sugar-to-flour ratio in the formula may be an intelligent option.
Furthermore, the high fat-to-dry-ingredient ratio can result in a complex and dry cookie if the dough is chilled for too long before baking.
Overbeaten butter, an overmixed oat and flour mixture, or an over-leavened dough that flopped before the surface sugar caramelized, resulting in a complex and crunchy cookie, are all possibilities.
Overmixing the dough is a common cause of complex cookies. This is because it causes the gluten in the flour to grow. Ensure you measure your ingredients correctly and do not add too much flour.
Finally, baking the cookies at a high temperature for an extended period can cause them to burn on the outside, resulting in a hard cookie. To avoid future hard cookies, use brown sugar instead of granulated sugar, as brown sugar yields softer biscuits.
Why Can’t You Use Instant Oats for Oatmeal Cookies?
Using quick oats instead of rolled oats in cookies produces a denser, more compressed texture than you may anticipate from a cookie. Someone will effectively mix the oats into the cookie dough, resulting in a chewier and less crumbly cookie.
This may also cause the cookie to spread more during baking, so alter the recipe appropriately. While the texture will differ, the flavors should be similar to rolled oats.
Furthermore, because we often supply quick oats pre-cooked or pre-cooked, they cook faster than conventional rolled oats. If you use quick oats, you may need to lessen the cooking time to prevent the cookies from becoming too complicated.
Should You Refrigerate Oatmeal Raisin Cookie Dough Before Baking?
Oatmeal raisin cookies are unlike any other cookie. They’re made with delicious rolled oats and sweet, gooey raisins. These cookies are soft, chewy, and crispy all at the same time. Brown butter takes these big boys to the next level!
Cooling cookies stops them from spreading out too rapidly in the oven. Chilling your dough is necessary if you use a higher-fat butter (such as Kerrygold).
Refrigerating the dough allows the fats to cool. As a result, the cookies will expand slowly and retain their texture. If you omit the chilling phase, you’ll end up with flat, sad disks rather than extraordinary, chewy cookies.
Cookies baked from cold dough have a much richer flavor. This is due to a variety of circumstances. The dough becomes hydrated as the dry ingredients absorb moisture from the liquid ingredients. The dough becomes less wet due to this slight hydration, which concentrates the flavors.
As a result, the cookies have an even bake and an excellent golden brown color. When using brown butter in your cookie recipes, chilling the dough overnight allows the flavors to develop, resulting in a more decadent, indulgent cookie.
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How Long to Soak Raisins Before Baking?
Most raisins benefit from plumping before use. Before using, soak the raisins in a little of the recipe liquid or hot tap water for 10 to 15 minutes or until they plump up. If you are not using the soaking liquid in the recipe, pat dry before using.
To add depth to baked products and keep them from stiffening, keep a jar of raisins soaked in rum, brandy, or liqueur on hand.
Toss the raisins in some recipe flour (not extra flour, which might make the dough heavy) while separating with your fingers when using raisins in baked products. This prevents them from sinking to the bottom of the pan while baking.
If your raisins are all stuck together, rinse them in a colander with hot water while gently separating them with your fingers.
Hardened raisins can be revived, separated in a bowl with warm water, and microwaved for 10 to 15 seconds on high.
How Do You Prepare Raisins Before Baking?
Raisins are much more than a trail mix ingredient or a single stack. When flavoring a dish, these small dried grapes deliver a powerful punch.
When raisins are plumped, they miraculously expand and become unbelievably juicy and tasty. Best of all, plumping raisins are simple—no recipe is required. Lay a handful of raisins in a basin, cover with liquid, and set aside to plump while the rest of your meal cooks—or soak them overnight.
Then drain the liquid and stir in the plumped raisins. They’re a flavor bomb in chunky salads, beefy hand pies, braised chicken, and spaghetti.
You can even mix your plumped raisins into your baked items’ batter. The soaking liquid can be discarded or saved for another purpose, such as salad dressing.
We can plump both golden and black raisins, while golden raisins are naturally more plump due to the drying process. Golden raisins are treated to avoid discoloration before being dried with artificial heat. Dark raisins are sun-dried, which dries them out more and makes plumping a little more complicated.
