Moist Oatmeal Raisin Cookies Recipes

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OATMEAL RAISIN COOKIES I



Oatmeal Raisin Cookies I image

An old stand-by that the whole family loves.

Provided by Darlene

Categories     Desserts     Cookies     Oatmeal Cookie Recipes     Oatmeal Raisin Cookie Recipes

Time 1h

Yield 48

Number Of Ingredients 11

¾ cup butter, softened
¾ cup white sugar
¾ cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon salt
2 ¾ cups rolled oats
1 cup raisins

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
  • Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

Nutrition Facts : Calories 92.4 calories, Carbohydrate 14.6 g, Cholesterol 15.4 mg, Fat 3.4 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 75.4 mg, Sugar 8.3 g

SOFT OATMEAL COOKIES



Soft Oatmeal Cookies image

These oatmeal cookies are very moist with a good flavor. Add a cup of raisins or nuts if you desire.

Provided by BITTERSWEET1

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 2h

Yield 24

Number Of Ingredients 10

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 ½ teaspoons ground cinnamon
3 cups quick cooking oats

Steps:

  • In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
  • Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 218 calories, Carbohydrate 32.3 g, Cholesterol 35.8 mg, Fat 8.8 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 5.1 g, Sodium 213.1 mg, Sugar 17.4 g

SOFT AND CHEWY OATMEAL RAISIN COOKIES



Soft and Chewy Oatmeal Raisin Cookies image

These Oatmeal Raisin Cookies are super soft, thick, and loaded with oats and raisins. These cookies are easy to make and so delicious!

Provided by Danielle

Categories     Dessert

Time 55m

Number Of Ingredients 11

1 cup (125 grams) all-purpose flour ((spooned & leveled))
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 and 1/2 cups (150 grams) old-fashioned rolled oats
1/2 cup (115 grams) unsalted butter ((softened))
1/2 cup (100 grams) packed light or dark brown sugar
1/4 cup (50 grams) granulated sugar
1 large egg ((room temperature))
1 teaspoon pure vanilla extract
1 cup (150 grams) raisins

Steps:

  • In a large bowl, whisk together the flour, cinnamon, baking soda, and salt. Stir in the old-fashioned rolled oats and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined. Add the egg and vanilla extract and mix until fully combined, stopping to scrape down the sides of the bowl as needed.
  • Add the dry ingredients and continue mixing on low speed until just combined, then mix in the raisins.
  • Cover the cookie dough tightly with plastic wrap and refrigerate for at least 30 minutes.
  • Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
  • Once the dough is chilled, remove it from the refrigerator. Using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Roll the cookie dough into balls and very gently press down with your hand to flatten each ball of cookie dough slightly. Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake.
  • Bake for 10 to 12 minutes or until the edges of the cookies are lightly golden brown and the tops are set. Remove from the oven and cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack cool completely.

CHEWY OATMEAL COOKIES



Chewy Oatmeal Cookies image

I packed chocolate chips, raisins, nuts and cinnamon into my oatmeal cookie recipe. These soft

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 5 dozen.

Number Of Ingredients 13

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 large eggs
1 tablespoon molasses
2 teaspoons vanilla extract
2 cups all-purpose flour
2 cups quick-cooking oats
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup each raisins and chopped pecans
1 cup semisweet chocolate chips

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, molasses and vanilla; beat well. , Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the raisins, pecans and chocolate chips. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. , Bake at 350° for 9-10 minutes or until lightly browned. Cool on pans for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 103 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 77mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

OATMEAL RAISIN COOKIES



Oatmeal Raisin Cookies image

A friend gave me the recipe for these cookies many years ago, and they're as delicious as the ones Mom used to make. The secret to the recipe is to measure exactly (no guessing on the amounts) and to not overbake. -Wendy Coalwell, Abbeville, Georgia

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 3-1/2 dozen.

Number Of Ingredients 12

1 cup shortening
1 cup sugar
1 cup packed light brown sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups old-fashioned oats
1 cup raisins
1 cup coarsely chopped pecans, optional

Steps:

  • In a large bowl, cream the shortening and sugars until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, salt and cinnamon. Add to creamed mixture, stirring just until combined. Stir in the oats, raisins and pecans if desired., Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a greased glass bottom. , Bake at 350° until golden brown, 10-11 minutes. Do not overbake. Remove to a wire rack to cool.

Nutrition Facts : Calories 138 calories, Fat 5g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 123mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

CHEWY OATMEAL-RAISIN COOKIES



Chewy Oatmeal-Raisin Cookies image

Provided by Food Network Kitchen

Time 40m

Yield 1 dozen cookies

Number Of Ingredients 11

1 1/4 cups rolled oats
3/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, softened
3/4 cup sugar
2 tablespoons molasses
1 large egg
1 teaspoon vanilla extract
1 cup raisins

Steps:

  • Combine the oats, flour, cinnamon, baking powder and salt in a large bowl. Beat the butter, sugar and molasses in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the egg and vanilla until smooth, about 2 more minutes. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the raisins by hand. For the best flavor and texture, cover the dough and chill at least 4 hours, or overnight.
  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Form the dough into 12 balls, about 2 tablespoonfuls each, and arrange 3 inches apart on the prepared baking sheets. Flatten with the back of a fork. Bake until the cookies are golden, 15 to 17 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

ABSOLUTE BEST MOST EXCELLENT SOFT OATMEAL RAISIN COOKIES



Absolute Best Most Excellent Soft Oatmeal Raisin Cookies image

This cookie recipe is a definite must have in your recipe box!! Warning! once you start eating these... it's really hard to stop at just two.. or three.. or.. well, you get the picture. :) My Grandmother gave me this delectably delicious recipe and Everyone who has ever tried them has asked me for the recipe! After trying these, my husband doesn't want any others. And, If you are going to take these cookies, for a treat, anywhere, be sure to have the recipe with you! You WILL definitely be asked for it. They are truly the most excellent, best ever, soft oatmeal raisin cookies I have ever had!

Provided by Kimberly Arp

Categories     Drop Cookies

Time 18m

Yield 36-42 cookies depending on size

Number Of Ingredients 9

1 cup raisins
1 cup butter (softened)
1 1/2 cups brown sugar (packed)
2 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
2 cups oatmeal (quick cooking oats)

Steps:

  • First, you put the raisins in a small pan of water uncovered and cook till puffy.
  • Put in strainer to drain and cool.
  • (I rinse them under cool water to cool them off quicker) Cream and beat together (using elect. mixer) the butter, brown sugar, and eggs.
  • Mix together the flour (unsifted), soda, baking powder, cinnamon, oatmeal and add to the creamed mixture, using beater to mix.
  • Last, add the raisins.
  • With a spoon, mix them in ever so lightly.
  • Drop by teaspoonfuls on lightly greased cookie sheets.
  • (I use cooking spray) I sometimes use Tablespoonfuls to make bigger cookies!
  • Bake them between 350*-360* for 8-9 minutes.
  • Take them out before they get brown!
  • Cool for a couple of minutes on the cookie sheet before transfering to waxed paper to cool completely.
  • Enjoy!

OATMEAL RAISIN COOKIE (SOFT & CHEWY)



Oatmeal Raisin Cookie (Soft & Chewy) image

Recipe video above. If you love your oatmeal cookies soft and chewy, this is THE Oatmeal Raisin Cookie recipe for you! Crispy on the edges, buttery with the faintest waft of cinnamon and studded with plump juicy raisins, these keep really well and smell heavenly when they're in the oven.This is a Cook's Illustrated recipe and they found the key to achieving this are: a) the size (these are larger than usual) and b) using baking powder, not baking soda.

Provided by Nagi | RecipeTin Eats

Categories     Cookie

Time 45m

Number Of Ingredients 10

1 1/2 cups raisins ((Note 1))
1 1/2 cups flour (all purpose / plain)
1/2 tsp salt
1/2 tsp baking powder
1 tsp cinnamon powder
250g / 8 oz (2 sticks) unsalted butter (, at room temperature (Note 2))
1 cup brown sugar ((packed))
1 cup white sugar ((granulated. Superfine/caster also ok))
2 large eggs (, at room temperature (Note 3))
3 cups rolled oats ((Note 4))

Steps:

  • Preheat oven to 180°C/350°F (160°C fan). Adjust oven racks to middle and low position, ensuring you have 4"/10cm between each rack. Line 2 trays with parchment/baking paper.
  • Optional: Soak raisins in boiled water for 10 minutes. Drain then pat dry. (This makes them plumper).
  • Sift dry ingredients: Sift flour, salt, baking powder and cinnamon into a bowl.
  • Cream butter and sugar: Using a stand mixer or electric mixer, beat butter until creamy. Then beat in sugar until fluffy - about 2 - 3 minutes.
  • Add eggs: Beat in eggs one at a time until incorporated.
  • Mix in flour: Use a wooden spoon to stir the flour mixture in.
  • Stir in oats and raisins: Stir in oats and raisins - this requires a bit of effort as the dough gets firm!
  • Roll and flatten balls: Form 4cm / 1.6" balls (~18) and place onto baking trays 4"/10cm apart. I use an ice cream scoop. Then press down to slighty flatten into a thick disc shape.
  • Bake for 11 minutes. Then swap the trays between the shelves AND turn the trays around. Bake for a further 11 - 14 minutes, or until cookies are golden on the edges and LIGHT golden on the surface.
  • Cool on the trays for 5 minutes before transferring to cooling rack. Cool for 30 minutes before serving.

Nutrition Facts : ServingSize 66 g, Calories 265 kcal, Carbohydrate 41.3 g, Protein 3.6 g, Fat 10.6 g, SaturatedFat 6.1 g, Cholesterol 41 mg, Sodium 168 mg, Fiber 1.9 g, Sugar 23.7 g, UnsaturatedFat 4.5 g

SOFT AND CHEWY OATMEAL RAISIN COOKIES



Soft and Chewy Oatmeal Raisin Cookies image

Soft and chewy with that trademark homemade flavor, these are the best soft and chewy oatmeal raisin cookies. Your family will love these easy oatmeal raisin cookies!

Provided by Sally

Categories     Dessert

Time 1h

Number Of Ingredients 13

1 cup (230g) unsalted butter, softened to room temperature
1 cup (200g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
2 large eggs*
1 Tablespoon pure vanilla extract (yes, Tablespoon!)
1 Tablespoon molasses
1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3 cups (240g) old-fashioned whole rolled oats*
1 cup (140g) raisins*
optional: 1/2 cup (64g) chopped toasted walnuts

Steps:

  • Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
  • In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you're afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
  • Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  • Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to "set" on the baking sheet during this time.

THE BEST OATMEAL RAISIN COOKIES



The Best Oatmeal Raisin Cookies image

Do you like chewy cookies? Or do you prefer cakey ones? Our oatmeal-raisin cookies can be both! For a chewy cookie, bake them right away. For a cakey cookie, let the dough rest in the refrigerator for at least 3 hours (or overnight works even better) to allow the oatmeal to hydrate. Then bake for a puffy cookie. We used dark brown sugar for added flavor and moisture but our secret ingredient is honey. When baked right away, the honey causes the cookie to spread, keeping it soft and moist. When you let the dough rest, the oatmeal and flour absorb the honey for that classic cakey texture.

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 24 cookies

Number Of Ingredients 11

1 cup all-purpose flour (see Cook's Note)
1 1/4 teaspoons kosher salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 cup packed dark brown sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
1/4 cup honey
1 tablespoon pure vanilla extract
1 large egg, at room temperature
2 1/2 cups old-fashioned rolled oats
1 cup raisins

Steps:

  • Arrange an oven rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.
  • Whisk together the flour, salt, baking soda and cinnamon in a small bowl until combined. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the honey, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, scraping the sides and bottom of the bowl, about 3 minutes more. Add the dry ingredients and mix on low speed, scraping the bowl as needed, until completely combined. Add the oats and beat on low speed until combined. Fold in the raisins until evenly distributed. Arrange twelve 1-ounce scoops (2-tablespoon portions) of cookie dough on the prepared baking sheet, leaving about 2 inches between each. Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Cool on the sheet for 10 minutes, and then transfer to a wire rack to cool completely. Let the baking sheet cool, and then repeat with the remaining cookie dough.

OATMEAL COOKIES



Oatmeal Cookies image

My favorite oatmeal cookie recipe! Soft and chewy, perfectly spiced, dotted with juicy raisins and crunchy walnuts and always sure to satisfy those cookie cravings.

Provided by Jaclyn

Categories     Dessert

Time 55m

Number Of Ingredients 13

1 1/2 cups (212g) all-purpose flour ((scoop and level to measure))
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup (226g) unsalted butter, (softened slightly (it should still be somewhat cold and firm))
1 cup (200g) packed light brown sugar
1/2 cup (100g) granulated sugar
2 large eggs
1 1/2 tsp vanilla extract
3 cups (260g) rolled old fashioned oats*
1 cup (153g) raisins** ((preferably from a freshly opened package))
1 cup (118g) chopped walnuts

Steps:

  • Preheat oven to 350 degrees. Line rimmed 18 by 13-inch baking sheets with parchment paper or silicone baking mats.
  • In a mixing bowl whisk together flour, cinnamon, baking soda, baking powder and salt for 20 seconds, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar, and granulated sugar until combined.
  • Mix in one egg, then blend in second egg and vanilla.
  • Add flour mixture and mix just until combined then mix in oats, raisins and walnuts.
  • Scoop dough out and shape into 1 1/2-inch balls (or 40 grams each), transfer to prepared baking sheet fitting 12 per sheet and spacing 2-inches apart.
  • Bake in preheated oven until golden brown on edges and nearly set (center should look under-baked), about 12 - 14 minutes.
  • Let cool on baking sheet for a few minutes then transfer to a wire rack to cool completely. Repeat with remaining dough.
  • Store in an airtight container at room temperature.

Nutrition Facts : Calories 184 kcal, Carbohydrate 24 g, Protein 2 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 25 mg, Sodium 64 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

MOIST OATMEAL RAISIN COOKIES



Moist Oatmeal Raisin Cookies image

These stay moist because you boil the raisins and dissolve the baking soda. Mom made these and I don't know where she got the recipe.

Provided by SewCook

Categories     Drop Cookies

Time 27m

Yield 60 cookies

Number Of Ingredients 11

1 cup raisins
1 teaspoon baking soda
1 cup margarine (stick margarine)
2 eggs
1 teaspoon vanilla
2 cups oatmeal
2 cups flour
1 cup sugar
1 teaspoon cinnamon
1 teaspoon salt
12 ounces semi-sweet chocolate chips

Steps:

  • Cover raisins with water and boil for 5 minutes.
  • Drain and reserve 1/2 cup hot raisin liquid.
  • Add baking soda to hot liquid and stir until dissolved.
  • Place margarine in mixer bowl and add baking soda liquid.
  • Mix until margarine is soft.
  • Add eggs and vanilla Mix well.
  • Add oatmeal, flour, sugar, cinnamon and salt blend.
  • Fold in chocolate chips and cooled raisins.
  • Drop by spoonfuls on cookie sheets.
  • Bake at 350°F for 10-12 minutes.

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