Oatmeal Raisin Cookies
Oatmeal Raisin Cookies might just be my new favorite cookie. If you know me, you know that I’m not the biggest raisin lover but I don’t hate raisins…but raisins in these oatmeal cookies have become my new best friend!
These cookies are soft & chewy in the center with slightly crisp edges and loaded with raisins to add a delicious sweetness to these oatmeal cookies. I just could not stop eating them this, I think I had one for breakfast, lunch, and dinner…I guess I got caught up in the “it’s a oatmeal cookie, it’s healthy” mind frame to not feel guilty about eating so many.
So if your a raisin lover or sorta a raisin lover (like me!), these cookies are going to be your new favorite, too. But if your not a raisin lover, no worries I got you covered….check out my plain & simple Oatmeal Cookies here.
JUST A FEW BAKING TIPS:
✓ BEFORE YOU START BAKING: Make sure that you use softened butter. I like to set the butter on the kitchen counter for about an hour before I’m ready to start baking, this gives the butter enough time to become soft.
✓ DO NOT OVER MIX COOKIE DOUGH: With almost all my cookie recipes, I always make sure to remind you to not OVERMIX the cookie dough. Meaning, when you mix the flour mixture into the wet ingredients, only mix them together until just combined…you should still see some flour in your mixing bowl.
✓ SCOOPING THE BATTER: I always use a 1 Tablespoon cookie scoop but if you don’t have a cookie scoop you can use a 1 Tablespoon measuring spoon. After you roll the cookie dough balls in sugar and place them on the prepared baking sheet, I like to slightly flatten the cookie balls using the bottom of a glass or just the palm of my hand.
STEP-BY-STEP GUIDE ON HOW TO MAKE THESE OATMEAL RAISIN COOKIES:
- 1/2 cup shortening
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 Tablespoon vanilla extract
- 2 1/4 cup all-purpose flour
- 2 cups old fashioned oats
- 1 cup raisins
PRE-STEP: Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
STEP 1: In a large bowl, using an electric or stand mixer, cream together the granulated sugar, light brown sugar, butter, and shortening.
STEP 2: Add eggs one at a time, mixing between each egg.
STEP 3: Add baking soda, salt, baking powder and vanilla extract.
STEP 4: Add flour and old fashioned oats until just combined. DO NOT OVERMIX!
STEP 5: Fold in raisins.
STEP 6: Using a cookie scoop, scoop dough into balls about 2 Tablespoons each and place onto prepared baking sheet. Place baking sheet with cookie dough balls in the freezer for 10 minutes. Once chilled, slightly press down the cookie dough balls and place back onto prepared cookie sheet.
STEP 7: Bake for 10-12 minutes or until edges are lightly browned. Let cool for 5 minutes on baking sheet before moving them to a wire rack.
*Store cookies covered at room temperature for up to 1 week. Rolled cookie dough balls and baked cookies can be frozen for up to 3 months.