Chewy Oatmeal Raisin Cookies. These cookies are rather divisive, people either loathe or love them. And then there’s a small portion of people who love the oatmeal portion but despise the raisin portion. That’s my best friend, she’s a fan of oatmeal chocolate chip cookies (recipe in the works!).
This cookie recipe is upgraded with the use of maple syrup and cinnamon. You won’t overtly taste either of these ingredients but they’ll enhance the taste of the raisins!
The recipe is pretty simple!
Grab a whisk, a hand mixer, or a stand mixer with the paddle attachment and cream the butter, egg, white sugar, brown sugar, and vanilla extract together.
The mixture will take on a pale brown color and be a little fluffy. Add the maple syrup and mix thoroughly again.
In a separate bowl, mix together the flour, cinnamon, baking powder, baking soda, and kosher salt. Stir these ingredients thoroughly before you incorporate it into the wet ingredients.
When you start mixing the dry into the wet, swap to a spatula. It’ll be a lot easier and it’ll prevent you from overworking the dough. Mix the dry ingredients in two parts so it’s easier to mix.
Mix in the raisins and the oats and chill the dough.
Have you ever made a cookie dough that’s really really sticky and soft? It’s probably for two reasons and the solution is the same for both issues. You refrigerate it!
The first issue is that the dough is too warm. When you’re mixing the dough together, the butter tends to soften a little too much. As you refrigerate the dough, the butter will begin to restructure.
The second issue is that the flour hasn’t had enough time to hydrate. As it chills, the flour will absorb some of the moisture in the dough and it’ll feel less sticky.
Plus, refrigerating the dough will make it easier to shape and roll!
The dough balls should be 1.5 ounces or around or a little larger than the size of a golf ball. You’ll get about 18 of them. Preheat the oven while you’re rolling the dough and bake at 350 for 12 minutes!
The cookies above were baked for 14 minutes and look great but are a touch over baked. 12 minutes is the ideal amount for these Chewy Oatmeal Raisin Cookies, they’ll look a little soft but they’ll set as they cool.
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Chewy Oatmeal Raisin Cookies
Ingredients
- ½ Cup Unsalted butter, softened (1 full stick)
- ¼ Cup White Sugar
- ½ Cup Light Brown Sugar
- 1 Tbsp Maple Syrup
- 1 Large Egg
- ½ tsp Vanilla Extract
- 1 Cup All – Purpose Flour
- ½ tsp Cinnamon
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Kosher Salt
- 1½ Cup Old Fashioned Oats
- ½ Cup Raisins
Instructions
- Cream together the butter, egg, white sugar, brown sugar, and vanilla extract. The mixture will take on a pale brown color.
- Mix the maple syrup into the egg and sugar mixture.
- In separate bowl, mix together the flour, cinnamon, baking powder, baking soda, and kosher salt.
- Fold in the flour mixture with a spatula until just incorporated. You don't want to overmix it.
- Stir in the oats and raisins.
- Chill the dough for 30 minutes. This will make it easier to scoop and roll the dough as well as prevent the cookies from spreading too much.
- After the dough has chilled, roll the dough into 1.5 ounce balls (a little larger than golf ball sized – you'll get about 18) Preheat the oven to 350° while you do this.
- Place the balls on a parchment paper lined baking sheet, I was able to fit 9 of them on the tray.
- Bake for 12 minutes. The cookies will look a little soft but will set as they cool. Baking for 14 minutes may result in some tough cookies.
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