Soft and chewy oatmeal raisin cookies are always a favorite.
This classic cookie is at once chewy and tender, crisp and plump.
The edges get a hint of crunch while the center stays soft.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Plump raisins stud each bite, and toasty oats add deep nuttiness without a single nut.
But no hugs herejust delicious cookies.
And easy ones to make, at that.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Tips for the Best Oatmeal Raisin Cookies
This oatmeal raisin cookie recipe is fairly easy.
There’s no waiting periods or unusual ingredients.
Find the full recipe further below with step-by-step photos to follow.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
They may become a little more dry and crispy with time, but they’re still delicious.
Separate layers of cookies with a sheet of parchment or wax paper so they don’t stick together.
Can You Freeze Oatmeal Raisin Cookie Dough?
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Yes, it’s possible for you to freeze oatmeal raisin cookie dough.
Once you scoop the cookie dough onto a parchment paper-lined baking sheet, slip the pan into the freezer.
Let the dough freeze for 2 hours or until hard enough to move.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Then, transfer the frozen cookie dough into a ziplock bag.
Label the bag with the date and recipe name.
The cookie dough will be good in the freezer up to 3 months.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
When you’re ready to enjoy the cookies, bake them from frozen.
Line 3 baking sheets with parchment paper.
Toast oats:
Heat a large skillet over medium-high heat.
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Add oats to dry skillet; cook, tossing frequently, until browned and toasty-fragrant, about 5 minutes.
Immediately pour oats onto one of the prepared baking sheets and spread into a thin layer to cool quickly.
Beat in vanilla, then beat in eggs, 1 at a time.
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Add flour mixture; beat at low speed until just combined.
Add oats and raisins; beat at low speed until just combined.
Bake cookies:
Place 2 pans in oven.
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Remove from oven and cool cookies on pans for 2 minutes before transferring to a wire rack.
Repeat with remaining dough.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
