Best Soft and Chewy Oatmeal Raisin Cookies Recipe
Soft, and chewy oatmeal raisin cookies made with soaked raisins and melty chocolate chips the easy oatmeal raisin cookie recipe that stays soft for days instead of turning hard and dry.
Equipment
- Stand mixer
- Medium mixing bowl
- 2 baking sheets
- Parchment paper
- 3-Tbsp or 2 oz cookie scoop
- Measuring cups and spoons
- Wire cooling rack
- Small bowl (for soaking raisins)
Ingredients
Dry Ingredients
- 1 cup all-purpose flour 125g
- ½ tsp baking soda 3g
- ½ tsp baking powder 2g
- ½ tsp ground cinnamon 1g
- ½ tsp fine sea salt 3g
Wet Ingredients
- 8 Tbsp unsalted butter at room temperature (113g / 1 stick)
- ½ cup light brown sugar packed (100g)
- ¼ cup granulated sugar 50g
- 1 large egg at room temperature
- 1 tsp pure vanilla extract 5ml
Mix-Ins
- 2 cups old-fashioned rolled oats 160g
- 1 cup raisins 145g
- 1 cup semisweet chocolate chips 170g
Instructions
- Soak the raisins. Set the raisins in a bowl of warm water and soak for 15 minutes. Drain well and pat dry with paper towels.
- Preheat the oven. Preheat to 350°F (175°C) with a rack in the center. Line two baking sheets with parchment paper.
- Whisk the dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
- Cream the butter and sugars. In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium-high speed for about 2 minutes, until light and fluffy.
- Add the egg and vanilla. Beat in the egg and vanilla extract until fully incorporated, scraping down the bowl as needed.
- Add the flour mixture. With the mixer on low, gradually beat in the flour mixture until just combined. Don't overmix.
- Fold in the oats, raisins, and chocolate. Mix in the oats, drained raisins, and chocolate chips until just incorporated. The dough will be thick.
- Portion the dough. Divide into 16 dough balls, about 2 inches in diameter, using a 3-Tbsp or 2 oz cookie scoop. Flatten each ball slightly with the back of a measuring cup.
- Bake. Bake one sheet at a time for 12–14 minutes, until the edges are just slightly golden. Do not overbake.
- Cool. Cool the cookies in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Refrigerate Dough: Make the dough ahead and refrigerate, tightly covered, for up to 2 days. Scoop and bake as directed when ready.
- Freeze Dough: Scoop the dough into balls, freeze until firm, then transfer to a freezer bag or container for up to 3 months. Bake straight from frozen no thawing needed just add 1-2 extra minutes to the bake time.
- Store Cookies: Once cooled to room temperature, store in an airtight container for up to 5 days.