Your butter should also be softened to a cool room temperature. If you only have salted butter on hand, just reduce the salt to a tiny pinch. Butter: As always, I used unsalted butter in these cookies.Old-Fashioned Rolled Oats: Rolled oats are best in oatmeal cookies because they provide a chewier texture.Baking Soda & Salt: The baking soda lifts the cookies and the salt enhances all of the flavors.Feel free to increase the amount if you love cinnamon! Ground Cinnamon: I use ground cinnamon in all of my oatmeal cookies.Too much flour can lead to cookies that won’t spread in the oven. When it comes to measuring your flour, make sure to spoon it into your measuring cup and level it off with the back of a knife. ![]() All-Purpose Flour: This provides the structure for your cookies so that they maintain their shape and hold up once they’re baked.These easy oatmeal raisin cookies use simple ingredients that you may already have on hand! Let’s discuss each ingredient and why it’s crucial to this recipe: And don’t worry, if you don’t like raisins you can easily leave them out or replace them with something else! ![]() If you love raisins, I guarantee this is the best oatmeal raisin cookie recipe you will ever try. I originally published this oatmeal raisin cookie recipe back in 2017 and they’ve been a huge reader favorite! I decided it was finally time to update this recipe with more instructions and pictures so you can see just how easy they are to make. Is there anything better than a soft, thick, and chewy cookie? I’ve always been a huge fan of oatmeal cookies because there’s so many different things you can mix into them and they’re always delicious. ![]() These cookies are easy to make and so delicious! Shop this Recipeįor more great recipes, subscribe to Sweet Tea & Thyme! And let’s connect on social media through FACEBOOK, TWITTER and INSTAGRAM.These Oatmeal Raisin Cookies are super soft, thick, and loaded with oats and raisins. You will find that these cookies will be soft and really chewy, with plenty of oat-ty goodness. It's only about an hour (or thirty minutes if you really can't take the wait!) and chilling ensures the cookies are thick. I love how easy this recipe is, and while the chill time is optional, I totally suggest you do it. I may have absolutely indulged with Greyson in a batch of these cookies before Brian came home from work (sorry, hun bun!) but thankfully one batch is 16 cookies, so he had more than enough to enjoy once he got home. But there's no mistaking these: the oats are POPPIN! One bite takes me back to childhood on base housing, my best friend's mom would always bake while we were out and when we would come back around for lunch she'd have cookies and I swear these taste identical to her cookies. It must be because some people mistake them for chocolate chip cookies. Who can blame them? Plump raisins, chewy texture, that ultimate of fall spices: cinnamon, I don't get why oatmeal raisin cookies would ever get a bad rep.īetween chocolate chip cookies (Greyson's favorite!) and oatmeal raisin, we never have a cookie issue around here. I like to tease him that he's an old man. In fact, besides sugar cookies, these are Brian's favorite cookies. ![]() There are two types of people in the world: those who like oatmeal raisin cookies, and those who haven't had a real, delicious, chewy and soft oatmeal raisin cookie. And follow Sweet Tea & Thyme on Pinterest for more tips, hacks, and tasty recipes! PIN this OATMEAL RAISIN COOKIES RECIPE in your CHRISTMAS COOKIE, COOKIE, AND FALL RECIPE BOARDS on PINTEREST.
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