Amazing Oatmeal Raisin Cookies
on Jun 13, 2019, Updated Apr 28, 2024
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These classic and Amazing Oatmeal Raisin Cookies feature ultra-plump raisins, two types of oats, chopped pecans, and the perfect blend of sweetness and warm spices.
I’m all about cookie equality. I know oatmeal raisin sometimes get a stiff hand or labeled the “old man” cookies, and well, if that’s the case, call me an old man. In my opinion, if you don’t like oatmeal raisin cookies, you just haven’t had the right kind, yet. This take on the classic sweet and warmly spiced cookie has an unusual step to plump up and rehydrate the raisins, which makes them absolutely scrumptious. You can also try these Banana Oatmeal Cookies which are equally as delicious.
Table of Contents:
Table of Contents
Why You’ll Love This Recipe:
- Easy ingredients you should already have, or are easy to get at the store
- This recipe will make you re-think your stigma on oatmeal raisin cookies
- Delicious and full of flavor
- Quick to make, and keep really well
Ingredients:
- Raisins
- Water
- Butter– preferably unsalted butter. But if you only have salted, make sure to lessen the added salt in the recipe
- Brown sugar– absorbs the liquid in the dough, creating a moist and chewy texture
- Granulated sugar
- Molasses
- Eggs
- Vanilla
- Flour
- Baking soda
- Salt
- Ground Cinnamon
- Ground nutmeg
- Quick Oats
- Old fashioned Oats
- Pecans
Pecans not your thing? You can totally use toasted walnuts in this recipe. So good!
See recipe card below for full information on ingredients and quantities
Professional Tips & Tricks:
How to re-hydrate your raisins
All you need to do is add a cup of boiling water and a cup of raisins to a bowl, and let them soak for 10 to 15 minutes. Amazingly enough, they’ll fill with moisture and be much fuller in texture and flavor. It makes these cookies a hundred times better- that’s a true statistic!
Frequently Asked Questions:
These will last up to 3 days covered at room temperature. You can also store them in the freezer after they’ve cooled completely for up to 8 weeks.
If your cookies come out greasy and brittle, you may need to up the flour in them. You may also be over-baking them, which can result in crunchy and hard cookies. Take them out a couple of minutes before you think they might be done; as long as they’re no longer shiny on top, they’re done.
Butter and sugar allow cookies to spread, so be sure your measurements are accurate. Also, don’t skip the dough refrigerating step- this allows the dough to keep its shape better while baking.
Old-fashioned oats reign supreme in the world of oats in cookies. I also like to use some quick oats to add some variety to the texture and a bit more chew to the cookies.
More Cookie Recipes to Consider:
Desserts
Brownie Cookies
Recipes
How to Soften Brown Sugar
Desserts
Chocolate Chip Cookie Cake
Chocolate Chip Cookies
Brown Butter Chocolate Chip Cookies
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Amazing Oatmeal Raisin Cookies
Ingredients
- 1 cup raisins
- 1 cup boiling water
- 1 cup butter, softened
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 1 tablespoon molasses
- 2 large eggs
- 2 teaspoons vanilla
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup quick oats
- 1 cup old-fashioned oats
- 1/2 cup chopped pecans
Instructions
- Start by preparing the raisins: Add the raisins and the boiling water to a small bowl, and let them rest for 10 to 15 minutes (while you prepare the rest of the dough). This allows the raisins to rehydrate and plump up before using them, and it makes them much better in the cookies (don’t skip this step!).
- While the raisins are resting, make the dough. In a medium mixing bowl (or in the bowl of your stand mixer), beat together butter, brown sugar, and granulated sugar, until the mixture is light and fluffy, about 3 minutes.
- Add the molasses, eggs, and vanilla, and beat until well combined.
- Add the flour, baking soda, salt, cinnamon, and nutmeg, and stir to combine well.
- Drain the raisins.
- Add both kinds of oatmeal, the drained raisins, and the pecans, and stir until combined. Don’t over-mix, though, or you’ll end up with tough cookies.
- Cover the bowl with plastic wrap, and refrigerate for 2 hours (and up to 48 hours).
- Preheat the oven to 350 degrees F., and line a baking sheet with parchment paper or a baking mat.
- Working with 1 large tablespoon of dough at a time, roll the cookie dough into balls, and place them on the cookie sheet 2.5 inches apart. Repeat with remaining dough.
- Bake for 11 to 12 minutes, or until the top of the cookie is no longer shiny.
- Remove the pan from the oven, and allow the cookies to cool on the baking sheet for 5 minutes, before removing them to let them rest on a wire rack until cool.
- Enjoy warm. Store leftovers covered at room temperature for up to 3 days or in the freezer, after they have cooled completely, for up to 8 weeks.
Notes
- You can sub walnuts for the pecans in this recipe if you prefer.
- If you love raisins, you can add an additional half-cup of raisins to the cookie dough if you like.
- If you’d like to speed up the fridge chilling time, make the cookies into balls, and chill for 30 minutes (the dough balls will chill faster than the whole bowl of dough).
