Baking Perfection: The Ultimate Recipe for the BEST Soft and Chewy Oatmeal Raisin Cookies
Prepare to discover the most incredibly delicious, soft, and chewy Oatmeal Raisin Cookies you’ve ever tasted! This isn’t just another recipe; it’s a culinary journey to baking perfection, combining wholesome oats, plump raisins, the secret ingredient of instant pudding mix, and a harmonious blend of spices. Forget those dry, crumbly versions – these cookies are a game-changer, guaranteed to become your new go-to favorite for a classic treat.
Oatmeal Raisin Cookies hold a special place in the hearts of many, a nostalgic treat that evokes comfort and warmth. For years, I considered myself merely an ‘admirer’ of these cookies, appreciating their simple charm but never truly ‘loving’ them. That all changed the moment I stumbled upon this extraordinary recipe. Seriously, if you harbor any doubts about the true potential of an oatmeal raisin cookie, I challenge you to try this recipe. I’ve personally converted countless skeptics into ardent fans with a single bite of these irresistible delights.
What sets these particular cookies apart is their divine texture and unparalleled flavor. Unlike many oatmeal raisin cookies that can be disappointingly hard, dry, or crumbly, these are the epitome of soft and chewy perfection. The secret lies in a magical combination of ingredients, including instant pudding mix and a carefully selected blend of warm spices, which infuse every bite with an amazing depth of flavor. Baking a batch of these cookies means watching them vanish almost instantly – they’re simply that good, disappearing as quickly as they emerge from the oven.
Unlocking Perfection: Expert Tips for the BEST Oatmeal Raisin Cookies
Crafting the perfect Oatmeal Raisin Cookie involves a few key steps and insights that elevate them from good to truly exceptional. Follow these expert tips to ensure your batch is soft, chewy, and bursting with flavor every single time:
- Achieve Plump, Juicy Raisins: The quality of your raisins significantly impacts the cookie’s texture and moistness. For the best results, always start with raisins that are soft and plump. A fantastic trick is to rehydrate them slightly before adding them to your dough. Simply place 1 cup of raisins in a microwave-safe bowl with 1/4 cup of water, cover, and microwave for 1 minute. This brief burst of heat and moisture will plump them up beautifully, making them juicy and less prone to burning during baking. Drain any excess water thoroughly before incorporating them into the recipe. This small step makes a huge difference in the final product!
- Embrace the Power of Spices: I cannot emphasize enough how crucial the spices are in this recipe. The blend of cinnamon and allspice creates an incredibly aromatic and warming flavor profile that is absolutely divine. If you’re hesitant about the amount, you may halve them, but please, for the love of delicious cookies, do not omit them entirely! They are the soul of these cookies. If you don’t have allspice on hand, don’t fret. You can easily substitute it by increasing the cinnamon to 1 3/4 teaspoons and adding 1/8 teaspoon of ground cloves. This combination will yield a similar warm and complex flavor that perfectly complements the oats and raisins.
- The Magic of Pudding Mix: This is our secret weapon for achieving that coveted soft and chewy texture. Instant vanilla pudding mix does wonders for these cookies! It not only adds a subtle, creamy vanilla flavor but also contributes to the tender crumb and prevents the cookies from drying out. The starches in the pudding mix help absorb moisture and keep the cookies incredibly soft and moist for days. It’s an ingredient you absolutely do not want to leave out if you’re aiming for cookie perfection.
- Choosing Your Oats – Quick Cooking vs. Old Fashioned: When it comes to oats, I believe in using what you have available. I’ve successfully baked these cookies with both quick-cooking oats and old-fashioned rolled oats, and both yield wonderful results. However, if you’re aiming for an extra-soft cookie with a more uniform texture, quick-cooking oats are my preferred choice. They are cut into smaller pieces and absorb moisture more readily, leading to a tenderer bite. Old-fashioned oats will provide a chewier texture with more pronounced oat flakes, which some people adore. Experiment to find your personal favorite!
- Raisin Aversion? No Problem!: While this is a classic oatmeal raisin recipe, not everyone is a fan of raisins. If you have an aversion (we’ll forgive you!), feel free to substitute the 1 cup of raisins with 1.5 cups of chocolate chips for a delightful twist. If you still want the moisture and flavor raisins provide but prefer them to be less prominent, try chopping them into smaller pieces before adding them to the dough. This way, they blend more seamlessly into the cookie, offering bursts of sweetness without overwhelming the palate.
Essential Oatmeal Raisin Cookie Ingredients and Their Roles
Understanding the purpose of each ingredient can help you achieve consistent, delicious results. Here’s a breakdown of what you’ll need and why it matters for these ultimate soft and chewy oatmeal raisin cookies:
- FATS: We utilize a blend of 1/2 cup softened butter and 1/2 cup butter-flavored shortening. This combination is key to the cookie’s unique texture. The butter provides rich, traditional flavor, while the shortening contributes to a lighter, more tender crumb and helps create those desirable slightly crisp edges without making the cookie hard. Softened butter is crucial for proper creaming.
- SUGAR: A mix of 1 cup packed light brown sugar and 1/2 cup white sugar creates the perfect balance of sweetness and texture. Brown sugar adds moisture and chewiness, thanks to its molasses content, contributing to the soft center. White sugar helps the cookies spread slightly and provides a crispness to the edges.
- EGGS: Two large eggs are essential binders, holding all the ingredients together. They also add richness, moisture, and help with the structure of the cookies. Ensure your eggs are at room temperature for better emulsification with the fats.
- VANILLA: Just 1 teaspoon of vanilla extract is added to enhance and deepen the sweet flavors already present in the cookie dough. It’s a foundational flavor in almost any great cookie recipe.
- PUDDING MIX: A small box (3.4 oz) of instant vanilla pudding mix is the secret to exceptionally soft and chewy cookies. As mentioned earlier, it keeps the cookies moist, tender, and adds an extra layer of subtle vanilla flavor. Do not use cooked pudding mix; instant is key.
- DRY INGREDIENTS: We combine 1 1/2 cups all-purpose flour (properly measured, see scoop and level method below!), 1 teaspoon baking soda, and 1/2 teaspoon salt. The flour provides the structure for the cookies. Baking soda acts as a leavening agent, helping the cookies rise slightly and achieve a tender texture. Salt balances the sweetness and enhances all the other flavors, preventing the cookies from tasting bland.
- SPICES: The warm and inviting flavor comes from 1/2 teaspoon ground cinnamon and 1/8 teaspoon allspice. These spices are non-negotiable for that classic, comforting oatmeal raisin cookie taste. Feel free to adjust slightly to your preference, but don’t skip them!
- OATS: You’ll need 3 cups of rolled oats for these cookies. As discussed, you can opt for either old-fashioned or quick-cooking oats. Quick-cooking oats are recommended for an even softer cookie, as their smaller size allows them to blend more seamlessly and absorb moisture better.
- RAISINS: Finally, 1 cup of raisins completes this classic cookie. For best results, I highly recommend plumping your raisins in warm water before adding them to the dough. This ensures they are moist, juicy, and contribute wonderfully to the cookie’s texture and natural sweetness.
Simple Steps to Homemade Oatmeal Raisin Cookie Bliss
Making these delightful oatmeal raisin cookies is straightforward and rewarding. Follow these steps for a perfect batch every time:
- Prepare Your Workspace: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking. Set it aside for now.
- Cream the Wet Ingredients: In a large mixing bowl, combine the softened butter, butter-flavored shortening, packed light brown sugar, white sugar, eggs, and vanilla extract. Using an electric mixer, cream these ingredients together on medium speed until the mixture is light, fluffy, and smooth. This typically takes about 2-3 minutes.
- Incorporate the Pudding Mix: Add the instant vanilla pudding mix to the creamed butter mixture and stir well until fully incorporated. The pudding mix will help maintain the cookies’ moist and chewy texture.
- Add Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, allspice, and salt. Gradually add this dry mixture to the sugar mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Fold in Oats and Raisins: Gently stir in the rolled oats and the plumped raisins until they are evenly distributed throughout the dough. Again, mix just until incorporated to avoid overworking the dough.
- Scoop and Bake: Drop rounded teaspoonfuls of cookie dough onto your prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
- Bake to Golden Perfection: Bake for 9-11 minutes, or until the edges are lightly golden brown and the centers still look slightly soft. Remember, every oven is different, so keep a close eye on them. Do not overbake! Overbaking is the enemy of a soft and chewy cookie.
- Cool and Enjoy: Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Warm cookies are indeed the best, so feel free to sneak one after a couple of minutes!
The Importance of Proper Cookie Cooling
After all the effort you’ve put into baking, proper cooling is a critical step often overlooked. When cookies first come out of the oven, they are still quite fragile and soft. It’s best to leave them on the hot baking sheet for 3-4 minutes. This allows them to continue setting, firming up slightly, and preventing them from falling apart when you try to move them. Once they’ve firmed up a bit, you can carefully transfer them to a wire cooling rack to cool further and allow air circulation, ensuring they cool evenly and maintain their desired texture. A couple of minutes on the cooling rack, and they’ll usually be just right for enjoying – warm and delightfully chewy!
BEST EVER Oatmeal Raisin Cookies
Print
Pin
Rate
Ingredients
- ½ cup butter softened
- ½ cup butter flavored shortening
- 1 cup packed light brown sugar
- ½ cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3.4 oz vanilla instant pudding mix
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoons ground cinnamon
- ⅛ teaspoon allspice
- ½ teaspoon salt
- 3 cups rolled oats
- 1 cup raisins
Instructions
-
Preheat oven to 350°F degrees. Line a baking sheet with parchment and set aside.
-
In a large bowl, cream together the butter, shortening, brown sugar, white sugar, eggs, and vanilla until smooth.
-
Add in pudding mix and stir again.
-
Combine the flour, baking soda, cinnamon, allspice, and salt; stir into the sugar mixture.
-
Stir in the oats and raisins just until incorporated.
-
Drop by rounded teaspoonfuls onto prepared cookie sheets.
-
Bake 9-11 minutes until light and golden. Do not over bake! Enjoy!
Video
Nutrition
Frequently Asked Questions for Perfect Oatmeal Raisin Cookies
Why do I need quick oats, and what’s the difference?
As you might have noticed, there’s a significant distinction between quick-cooking oats and old-fashioned (rolled) oats, and this difference directly impacts your cookie’s final texture. Quick-cooking oats are pre-steamed, rolled thinner, and cut into smaller pieces than old-fashioned oats. This processing makes them absorb liquids more quickly and integrate more smoothly into the dough, resulting in a distinctly softer cookie with a less pronounced oat texture. They also act as a binder, contributing to the cookie’s chewiness without making it firm. If you use old-fashioned oats, your cookies will still be delicious but will have a chewier, more rustic texture with larger, more noticeable oat flakes. Neither is “wrong,” but quick oats are preferred here for that ultimate soft and chewy experience.
What is the “scoop and level method” for measuring flour?
The “scoop and level method,” sometimes referred to as the “spoon and level method,” is a crucial technique for accurately measuring dry ingredients like flour. Instead of scooping your measuring cup directly into the bag or container of flour (which can compact it and lead to using too much flour), you first use a spoon to lightly fluff the flour. Then, spoon the flour into your dry measuring cup until it’s overflowing. Finally, use the straight edge of a knife or a flat spatula to level off the excess flour across the top of the cup. This method ensures you’re using the correct amount of flour, which is vital for the desired texture of your cookies – too much flour can result in dry, dense cookies.
Why did my cookies spread too much?
If your cookies spread excessively during baking, it’s most commonly due to the cookie dough being too warm. When the fats (butter and shortening) in your dough are too soft or melted before baking, they won’t hold their structure, causing the cookies to flatten out in the oven. This can happen if your kitchen is particularly warm, or if your butter was overly softened to begin with. The good news is, it’s an easy fix! Simply pop your prepared cookie dough into the freezer for about 30 minutes to an hour (or the refrigerator for 1-2 hours) before baking. Chilling the dough solidifies the fats, helping the cookies maintain their shape and thickness as they bake, resulting in that perfect soft and chewy texture.
How should I store these Oatmeal Raisin Cookies?
To keep your delicious Oatmeal Raisin Cookies fresh and soft, store them in an airtight container at room temperature. They will remain wonderfully soft and chewy for 3-5 days. If you want to keep them longer, you can freeze them! Place cooled cookies in a freezer-safe bag or container, separated by parchment paper, for up to 3 months. Thaw at room temperature or warm briefly in the microwave for a fresh-baked taste.
Can I freeze the cookie dough?
Absolutely! Freezing cookie dough is a fantastic way to prepare ahead or ensure you always have fresh cookies on hand. Simply scoop the dough into rounded teaspoonfuls (or your desired size) and place them on a parchment-lined baking sheet. Freeze until solid, then transfer the frozen dough balls to a freezer-safe bag or container. You can bake them directly from frozen by adding an extra 2-4 minutes to the baking time. This is perfect for enjoying warm, freshly baked cookies anytime!
Sometimes, simple family moments are the most cherished. I recently attempted to persuade little A to enjoy some peas. It didn’t quite work out as planned. {Sigh} But apparently, smashing them into oblivion is an activity filled with immense joy and entertainment!
Discover More of Our Favorite Oatmeal Cookie Recipes:
If you’ve fallen in love with the comforting taste of oatmeal, explore these other delightful oatmeal cookie creations from our kitchen:
- MICROWAVE OATMEAL CHOCOLATE CHIP COOKIES
- CHOCOLATE OATMEAL CREAM PIES
- GLAZED POMEGRANATE OATMEAL COOKIES
- BANANA OATMEAL NO BAKE COOKIES
- OATMEAL CHOCOLATE CHIP BARS
- OATMEAL BUTTERSCOTCH COOKIES
- APPLE CINNAMON OATMEAL COOKIES
- OATMEAL CRAISIN COOKIES
- OATMEAL BANANA BREAKFAST COOKIES
- LEMON OATMEAL NO BAKE COOKIES
- PEANUT BUTTER OATMEAL M&M COOKIES
- COCONUT OATMEAL COOKIES
- CHOCOLATE CHIP COCONUT OATMEAL COOKIES
