Soft and Chewy Oatmeal Raisin Cookies
This post may contain affiliate links, please read my full disclosure : here Soft, deliciously chewy oatmeal raisin cookes are a classic family favorite! These cookies are packed with oatmeal, sweet raisins and a dash of cinnamon. We can totally call this healthy cookies right?! I mean it’s practically a bowl of oatmeal in a cookie, am I right? 😉 A warm oatmeal raisin cookie and a nice cold glass of milk makes all things right in the world. There is something so comforting about these cookies. These cookies didn’t last long in my house and I’m sure they won’t last long in yours either. With chewy edges and soft insides, they will be irresistable to your family and friends. I guess I always knew I would love baking and cooking as my mother loved it as well. Instead of going out for birthdays or holidays, she always opted to just cook our favorite meal instead. Who didn’t love their favorite meal cooked on their birthday! It worked for us as we love her cooking! But the best was when the meal came with dessert! Oatmeal raisin cookies were baked pretty often and high on the list. I especially loved when she let us help make them. By help, I mean being official taste testers by licking the beaters. (because isn’t that the best part?!) The thing I learned over the years is not every oatmeal cookie is the same! I just recently had an oatmeal cookie with honey which was surprisingly tasty. However, after a few bites, I found it almost too sweet. I love this recipe because it adds a little cinnamon to really bring out some flavors to the oatmeal. It’s not overpowering but a touch of flavor that combines so well with all the other flavors of the cookie. Soft, deliciously chewy oatmeal raisin cookes are a classic family favorite! These cookies are packed with oatmeal, sweet raisins and a dash of cinnamon. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside. Soak your raisins in warm water for 10 minutes before using. Dry them off with a paper towel by blotting very well. This makes them nice and plump for your cookies. In a medium/large bowl, cream the softened/ slightly melted butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and vanilla extract and mix on high until combined. Set aside. In a separate bowl, toss the flour, baking powder, cinnamon, and salt together. Add dry ingredients to the wet ingredients a little at a time, mixing in between. Add in Quaker oats, Sun-maid raisins, and mix on low speed. Dough will be thick, and sticky. Chill the dough for 30-60 minutes in the refrigerator.** After chilling, roll dough into balls (about 1 tablespoon of dough per cookie) and place 1 inch apart on the baking sheets. Bake for 10-12 minutes until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. ** If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Room temperature eggs preferred. Good rule of thumb: always use room temperature eggs when using room temperature butter. What’s your favorite cookie? Need more cookie recipes? Go here Want other yummy recipes? Go here Visiting New Orleans? Go here Got the travel bug? Go here Want to spice up date night? Go here Feeling crafty? Go here Share with friends! 
Soft and Chewy Oatmeal Raisin Cookies
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Soft and Chewy Oatmeal Raisin Cookies
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