I never liked Oatmeal Raisin Cookies until I met THESE Oatmeal Raisin Cookies!
There’s a secret technique to these cookies that makes so much difference to the flavor and texture of an otherwise boring cookie.
My secret simple step adds depth of flavor, better texture, and creates a much, much better cookie!
Keep reading below to find out my secrets and make the best Oatmeal Raisin Cookies ever.
My Secret Step for Perfect Oatmeal Raisin Cookies
Okay, this is super important, so listen up! Before we even start our dough, we’re going to mix up a few eggs, add vanilla, and soak the raisins for an hour. This step might seem unnecessary, but I promise, it’s worth it, so please don’t skip it.
In this time, the raisins are able to absorb some of the moisture from the eggs, as well as the potent, wonderful flavor of the vanilla, plumping them up and adding a fabulous texture to the final baked cookies – as well as further infusing the raisins with flavor, for an unbeatable richness.
Other Ingredients That Make These Oatmeal Raisin Cookies Special
A healthy dose of cinnamon and a mix of granulated and brown sugar add to this a ton of fantastic flavor here.
Before beginning, be sure to give your cinnamon a quick sniff. If it’s not giving a really powerful cinnamon scent, toss it and purchase a new container – otherwise your cookies will be bland.
The Oatmeal
I recommend using old-fashioned rolled oats here, for the best chewy texture. I haven’t tried using quick-cooking or instant oats, but I don’t think the texture would be as nice and the cookies may spread more. Steel-cut oats won’t work here.
The Nuts
I prefer to use pecans or walnuts here, but feel free to use whatever you prefer. You can omit the nuts if you don’t like nuts in cookies, or swap with the same weight of chocolate chips, for a Chocolate Chip Oatmeal Raisin Cookie!
I like to lightly toast the nuts under a low broiler or in a dry pan, then allow them to cool, before using. Watch them closely, as they’ll go from toasted to burnt quickly! Toasting the nuts adds more depth of flavor, so I don’t recommend skipping this step.
More Desserts You’ll Love:
- Perfect Snickerdoodles
- Thick Chocolate Chip Cookies
- Dubai Chocolate Chip Cookies
- Cinnamon Roll Blondies
Oatmeal Raisin Cookies
Ingredients
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 112 grams raisins
- 400 grams all-purpose flour
- 1 teaspoon salt
- 4 teaspoons cinnamon
- 2 teaspoons baking soda
- 226 grams (2 sticks) butter, at cool room temperature
- 200 grams light brown sugar
- 220 grams granulated sugar
- 200 grams old-fashioned oats
- 90 grams pecans or walnuts, lightly toasted and roughly chopped
Instructions
- This first step must not be skipped, as this is the "secret" step, essential to making these cookies special. In a medium bowl, combine the eggs and vanilla extract and whisk well to combine. Add the raisins and stir to ensure all raisins are separated and coated well. Cover and let stand for one hour.
- In a separate medium bowl, mix flour, salt, cinnamon and baking soda, and whisk to combine. Set aside.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar. Scrape down the sides and bottom of the bowl with a spatula.
- Add flour mixture and stir just until combined. Scrape down the bowl again.
- Stir in egg-raisin mixture, then add oats and chopped nuts. Mix until just combined. Dough will be stiff. Ensure you have mixed in the sides and bottom thoroughly, as the dry bits of the oats can fall to the bottom and your last few cookies will be sandy.
- Scoop cookies with a medium (2-Tablespoon) or large (3-Tablespoon) cookie scoop. For best results, cover and chill dough balls for one hour prior to baking.
- Prepare baking sheets with parchment paper or a silicone mat. Arrange cookies, spaced 2" apart, and flatten slightly with the palm of your hand.
- Bake at 350°F / 175°C for 10 to 12 minutes for medium-sized cookies, or 12 to 14 minutes for large-sized cookies. Rotate baking sheet halfway through baking. Baked cookies should be lightly browned on the edges and slightly damp in the middles. Avoid overbaking.
- Allow cookies to cool on the baking sheets for at least 30 minutes before serving. Store cooled cookies inside an airtight container at room temperature for 3 days.
