Delicious soft and chewy classic Oatmeal Raisin Cookies that are sure to please a crowd.
I’m a chocolate person to the core but every now and then you need a good classic oatmeal raisin cookie. This recipe is adapted from a family recipe on my husband’s side of the family. They swap the raisins for pecans, which is actually incredible, especially if raisins aren’t your thing! But, I recommend trying this recipe both ways. It just may become the staple oatmeal cookie recipe in your home too.
Ingredients
Sugar and Molasses (or Brown sugar)
Just recently I found out how simple it was to make your own brown sugar. When I wanted to make cookies the other day and realized we were out of brown sugar I decided to go ahead and give it a try. Low and behold It was super easy and tasted great! I may not even bother buying brown sugar and just whip up my own from now own. To make light brown sugar you mix one tablespoon of molasses per cup of cane sugar. For dark brown mix two tablespoons of molasses per cup of sugar. Mix well with a beater mashing any lumps of molasses with a spoon along the edge until you have a brown sugar. That’s it!
Sugar
I like to use a cane sugar. We buy a big bag from Sams so we always have it on hand. We store it in a food grade bucket with an easy access lid that screws off and on. Then I like to keep a small container in the pantry that I can easily pull out when I’m baking and refill as needed.
Softened Butter
The consistency of your butter plays a big role with how your cookies look when they’re done baking. This is why you want you butter softened rather than melted so you don’t end up with a completely flat cookie. If you are someone who plans ahead, lay out 2 sticks of butter the morning of baking these cookies allowing it to soften at room temperature, so it’s ready when you are. If you’re more like me and usually decide last minute you can just pop the butter in the microwave for 15 seconds! This will give you a softened butter perfect for cookies that’s not melted. If you have a microwave that warms things up incredibly fast you may want to try 10 seconds first.
Eggs
Farm fresh or from the store! I use farm fresh eggs at room temperature.
Vanilla
Imitation vanilla will do but if you can I would get real vanilla. I love quality ingredients so vanilla is no exception!
Flour
All-purpose flour or unbleached all-purpose flour is what we use.
Baking Soda
Sea Salt
Quick Oats
Any classic organic quick oats will do. We get ours from a local Mennonite store in our area.
Raisins OR Pecans
If you’re going for classic, you have to do raisins. If you want a fun spin on this classic cookie, or raisins aren’t really your thing, you have to try pecans. You can even do half and half to please everyone.
Kitchen Equipment Needed
Stand Mixer. I use kitchen Aid
Parchment Paper
Health Benefits of Oatmeal Raisin Cookies
Oatmeal raisin cookies are a healthier option compared to other cookies because they include nutritious ingredients:
- Oats: Rich in fiber, oats help in digestion and keep you full longer.
- Raisins: Packed with iron and antioxidants, raisins provide a natural sweetness and nutritional boost.
Variations to Try
- Add nuts: Chopped pecans are an incredible add in!
- Chocolate chips: For a twist, substitute half the raisins with chocolate chips. yum!
- Spices: Add a pinch of cinnamon for extra warmth.
Frequently Asked Questions
Q: Can I use rolled oats instead of quick oats? A: Yes, but the texture will be slightly different. Rolled oats provide a chewier texture, while quick oats make the cookies softer.
Q: How do I store these cookies? A: Store in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies for up to three months.
Classic Oatmeal Raisin Cookies
These oatmeal raisin cookies are the perfect blend of chewy and sweet, making them an irresistible treat. Follow my tips and variations to customize them to your liking. Enjoy baking and sharing these delicious cookies with your loved ones!
Classic Oatmeal Raisin Cookies
Ingredients
- 1 cup cane sugar (or brown sugar)
- 1 tbsp molasses (omit if using brown sugar)
- 1/2 cup cane sugar
- 1 cup softened butter 2 sticks
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cup all purpose flour
- 1 tsp sea salt
- 1 tsp baking soda
- 3 cups quick oats
- 1 1/2 cups raisins or 1/2 cup of finely chopped pecans
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper. Set to the side.
- Mix 1 cup of cane sugar with 1 TBSP of Molasses in your mixer. Use a spoon to mash any clumps out against the edge of the bowl. Beat until combined
- Add in an additional 1/2 cup of cane sugar and the butter. Mix well for 3-4 minutes
- Add the eggs and vanilla and mix well.
- Turn off mixer and add in the flour, salt, and baking soda. Mix until just combined.
- Add in the oats, mix until incorporated.
- Add raisins and mix on high for 5 seconds.
- Spoon onto baking sheet and bake for 10-11 minutes.
- Cool on a cooling rack. Then enjoy!