If you follow this recipe as written, you won’t be disappointed. (Though I can attest that they’re still good if you can’t wait that long.) Sarah likes these best a few hours to 1 day after baking. They’ll be chewier and fully infused with brown sugar flavor. Allow the cookies to cool completely for the best texture and flavor. It may be agony, but letting these oatmeal raisin cookies cool completely only makes them better.Those 20 minutes will make your dough easier to roll into balls, so the cookies will keep their shape and develop a yummy chewy texture in the oven. Let the dough rest for 20 minutes before baking.With melted butter, though, you’ll get moist, chewy cookies every time. Go for melted, not creamed, butter. According to Sarah, creamed butter cookies are unpredictable: they can easily spread too much or be too firm.It gives these oatmeal raisin cookies a delicious caramelized sweetness. Use brown sugar. Instead of using a mix of brown sugar and granulated sugar, Sarah opts for all brown sugar.These are her tips for making the best oatmeal raisin cookies: Sarah has a few excellent pointers in her book. Let the cookies cool for 5 minutes on the baking sheet before transferring them to wire racks to cool completely. Bake at 350☏ for 10 to 11 minutes, or until golden brown. Then, shape and bake the cookies. Roll the dough into balls and place them on parchment-lined baking sheets. Next, let the dough rest for 20 minutes. This time gives the wet ingredients a chance to hydrate the flour and oats, making it easier to work with the dough. Then, fold in the walnuts, oats, and raisins. No stand mixer (or even hand mixer) required! Here’s what you need to do:įirst, make the dough. Whisk together the wet ingredients in one mixing bowl and the flour, baking soda, baking powder, cinnamon, and salt in another.Īdd the wet ingredients to the dry ingredients and mix until just combined. Making this oatmeal raisin cookie recipe couldn’t be easier. Raisins dot them with chewy pops of sweetness.įind the complete recipe with measurements below.1 large egg + an extra egg yolk give them a rich, thick dough and a moist, light final texture.I used coconut oil, and these tasted wonderfully buttery just the same! Coconut oil or melted butter adds moisture and richness.Cinnamon and vanilla extract give them that delicious warm, spiced oatmeal cookie flavor.Sea salt offsets the sweet sugar and raisins.Brown sugar adds the perfect caramelized sweetness.Baking powder and baking soda make them nice and puffy.I don’t recommend using quick oats instead! Old fashioned oats give these cookies the best chewy texture. All-purpose flour and whole rolled oats form the base of the dough.You likely have them in your pantry already! Here’s what you’ll need: The only problem was that they disappeared too quickly! These oatmeal cookies were exactly what I was craving. She writes, “these little nuggets of joy you can’t stop eating-that just-right kind of cookie.” I completely agree. So when I flipped through Every Day Is Saturday this week, Sarah’s oatmeal cookie recipe grabbed my attention. I ended up with oat-ball-type cookies that were…just ok, and my craving continued. Perfect, if you ask me.Ī few weeks ago, I got an intense craving for good oatmeal raisin cookies and hastily threw together ingredients that I had on hand. These oatmeal cookies are truly the best! From Sarah Copeland’s cookbook Every Day Is Saturday, they’re soft and chewy, warmly spiced, and flecked with raisins and nuts.

Raisin oatmeal cookies recipe