Soft Chewy Cinnamon Oatmeal Raisin Cookies Recipes

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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.

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.

CINNAMON OATMEAL RAISIN COOKIES



Cinnamon Oatmeal Raisin Cookies image

These cinnamon oatmeal raisin cookies are the ultimate comfort food. Soft and chewy cookies loaded with cinnamon, walnuts, oats and raisins.

Provided by Julie Clark

Categories     Cookies

Time 25m

Number Of Ingredients 13

1 cup salted butter (room temperature)
1 cup packed brown sugar (220 grams)
1/2 cup granulated sugar (100 grams)
2 large eggs
1 teaspoon vanilla extract (6 grams)
1 1/2 cups all-purpose flour (195 grams)
1 teaspoon baking soda (5 grams)
1 1/2 teaspoons ground cinnamon (5 grams)
1/2 teaspoon salt (3 grams)
3 cups rolled oats (312 grams)
1 cup raisins (148 grams)
1 cup chopped walnuts (119 grams)
coarse sugar for topping (optional)

Steps:

  • Optional first step: soaking the raisins. Pour hot water over the raisins and allow them to rest for about 15 minutes. Then drain the raisins when it is time to add them to the cookie dough. This keeps the raisins plump and soft in the cookies rather than drying them out. This step is completely optional.
  • Preheat oven to 350ºF. Prepare baking sheets by lining them with parchment paper or nonstick baking mats.
  • In a large bowl, using a hand mixer or stand mixer, cream together the butter, sugars, eggs, and vanilla until smooth.
  • Stir together the flour, baking soda, cinnamon, and salt in a separate medium bowl.
  • Add the dry ingredients to the butter mixture and mix until combined, scraping the sides of the bowl as needed.
  • Mix in the oats, raisins and walnuts.
  • Using a cookie scoop, drop onto prepared cookie sheets. Flatten slightly with the bottom of a glass if you'd like the cookies to be flatter.
  • Sprinkle the tops with coarse sugar if desired.
  • Bake 10 minutes. Don't overbake them.
  • Let them cool for 2-3 minutes on the cookie sheets before moving them to a wire rack to cool completely.
  • Store in an airtight container at room temperature for up to 5 days. Freeze cookies for up to 8 weeks.

Nutrition Facts : Calories 161 kcal, Carbohydrate 21 g, Protein 2 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 23 mg, Sodium 115 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving

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

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.

CINNAMON OATMEAL RAISIN COOKIES



Cinnamon Oatmeal Raisin Cookies image

Chock full of oats, pecans and raisins, these cookies are perfect for a lunchbox treat or an afternoon snack.

Provided by McCormick

Categories     Cookies and Brownies,

Yield 36

Number Of Ingredients 11

2 cups flour
1 tbsp McCormick® Cinnamon, Ground
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) butter softened
1 cup firmly packed light brown sugar
1 cup granulated sugar
2 eggs
1 tsp McCormick® Pure Vanilla Extract
2 cups quick-cooking oats
1 cup raisins

Steps:

  • Preheat oven to 350°F. Mix flour, cinnamon, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in oats and raisins.
  • Drop by rounded tablespoons onto ungreased baking sheets. Stir in oats and raisins.
  • Bake 10 to 12 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

Nutrition Facts : Calories 154 Calories

OATMEAL CINNAMON COOKIES



Oatmeal Cinnamon Cookies image

My family loves these big old-fashioned cookies. They're crisp, yet still chewy in the center, and the cinnamon makes them a little different from typical oatmeal cookies.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 4 dozen.

Number Of Ingredients 11

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

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, cinnamon, baking powder and salt; gradually add to creamed mixture and mix well. Stir in oats. , Shape into 1-1/2-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks.

Nutrition Facts : Calories 208 calories, Fat 9g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 196mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

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!

SOFT OATMEAL RAISIN COOKIES



Soft Oatmeal Raisin Cookies image

This cookie is really moist and chewy.

Provided by Tamara

Categories     Desserts     Cookies     Oatmeal Cookie Recipes     Oatmeal Raisin Cookie Recipes

Yield 18

Number Of Ingredients 11

1 cup all-purpose flour
½ teaspoon salt
½ cup plain yogurt
1 tablespoon fat free butter flavored granules
½ cup packed brown sugar
½ cup white sugar
2 egg whites
1 ½ teaspoons vanilla extract
1 cup raisins
1 ½ cups quick cooking oats
1 teaspoon baking soda

Steps:

  • Set oven rack in the middle and preheat oven to 375 degrees F (190 degrees C).
  • Whisk together flour, salt and baking soda. Set aside. In a large bowl, mix yogurt, butter-flavored granules (Butter Buds), brown sugar and granulated sugar until combined.
  • Add egg whites and vanilla, mix until just combined. Add flour mixture and mix until just moistened. Stir in oatmeal and raisins.
  • Drop dough by level tablespoon onto to cookie sheet lightly sprayed with non-stick spray. Bake for 8 minutes. Press center of cookie; if it springs back, it is done. Store in airtight container, these cookies do not keep well at room temperature. Store in the refrigerator.

Nutrition Facts : Calories 127.8 calories, Carbohydrate 28.6 g, Cholesterol 0.4 mg, Fat 0.7 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 0.2 g, Sodium 151.9 mg, Sugar 16.9 g

SOFT CHEWY OATMEAL RAISIN COOKIES



Soft Chewy Oatmeal Raisin Cookies image

This is a very old recipe I got from a friend and have been baking them for years (and one of my favorite comfort foods!) The bigger the spoons of dough, the bigger the cookie, the less yield specified. Bake a bit longer if you want big cookies!

Provided by green_sleeves

Categories     Dessert

Time 42m

Yield 24 cookies, 12 serving(s)

Number Of Ingredients 11

1 cup butter
1 cup brown sugar
1 teaspoon vanilla
1 teaspoon water
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
2 eggs, well beaten
2 cups rolled oats
1 cup raisins (soak in hot water for 15 minutes, squeeze out water)

Steps:

  • Cream first 4 ingredients, add the premixed dry ingredients. Add the beaten eggs one at a time, rolled oats and raisins last. Roll in balls and flatten a bit or drop by spoonfuls onto parchment lined baking sheets. Bake @375 for 12 minutes.
  • I always soak my raisins when making cookies. This way the don't take any moisture from the batter. Soak them for 15 minutes in the hottest tap water possible, drain the excess.
  • I noticed someone had trouble getting these out of a pan? These are cookies, not bars, so bake as directed on parchment paper if they stick -- I just use good quality non stick pans and never use Pam or any lubrication.

Nutrition Facts : Calories 362.9, Fat 17.2, SaturatedFat 10.2, Cholesterol 71.7, Sodium 378.6, Carbohydrate 48.9, Fiber 2.3, Sugar 25.2, Protein 5

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OATMEAL RAISIN COOKIES {SOFT & CHEWY} MODERNMEALMAKEOVER
2021-10-30 Pre-heat oven to 350°. Line a baking sheet with parchment paper and set it aside. Soak raisins in a bowl of water. In a large mixing bowl using a whisk attachment add softened butter, brown sugar, and granulated sugar. Mix until …
From modernmealmakeover.com


BEST CHEWY CINNAMON RAISIN OATMEAL COOKIES - CUCINABYELENA
2021-02-03 Instructions. Preheat oven to 350 F. In a large mixing bowl cream butter and sugar: use a hand or stand mixer to cream the softened butter with sugar until smooth, about 2 minutes on medium speed. Add egg and vanilla then mix on high for about 1 minute until incorporated.
From cucinabyelena.com


BEST OATMEAL RAISIN COOKIES - SOFT & CHEWY - HOSTESS AT HEART
2021-10-06 Preheat the oven to 350°F and line baking sheets with parchment paper. Rinse the raisins in hot (not boiling) water and drain. Set aside. Using an electric stand mixer fitted with the paddle attachment, cream the shortening and sugar together for 3 minutes or until light and fluffy. Add the eggs and milk.
From hostessatheart.com


OATMEAL, CINNAMON AND RAISIN COOKIES - BECEL CANADA
Preheat oven to 350°F (180°C). Combine flours, cinnamon, baking soda and salt in large bowl; set aside. Beat Becel® sticks with sugars in large bowl with electric mixer until light and fluffy. Beat in eggs and vanilla until blended. Gradually beat in flour mixture just until blended.
From becel.ca


CHEWY OATMEAL RAISIN COOKIES L KITCHEN FUN WITH MY 3 SONS
2021-03-25 These soft and chewy oatmeal cookies come together with a few easy steps. Cream the butter. Cream the butter and sugars until light and fluffy. Add in the vanilla and eggs. Add the dry ingredients. Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a separate bowl. Slowly add into the flour mixture, beating on low speed.
From kitchenfunwithmy3sons.com


CLASSIC SOFT AND CHEWY OATMEAL RAISIN COOKIES - SPRINKLE SOME …
2016-02-19 Pour in the flour/oat mixture and mix until just combined. Do not over-mix. Stir in the raisins by hand with a rubber spatula. Chill dough for 2 hours. Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside. Roll 2 tablespoons of dough in a ball and place on prepared cookie sheet 2" apart.
From sprinklesomesugar.com


LOVELY SOFT AND CHEWY OATMEAL RAISIN COOKIES
2015-06-05 Drain the raisins and pat them dry with some kitchen paper. Stir them in by hand gently until they are evenly distributed throughout the batter. Place the batter in the fridge and rest the dough for at least 30 minutes (But up to 2 days). After you have chilled your dough preheat your oven to 180C / 350F / Gas mark 4.
From baketheneat.com


BEST OATMEAL RAISIN COOKIES {SOFT AND CHEWY!} | LIL' LUNA
2020-10-31 Preheat the oven to 350°F. Add butter and sugars to stand mixer and beat until cream. Add eggs and vanilla and beat until fluffy. In a separate bowl mix together the dry ingredients - flour, baking soda, cinnamon and salt and mix well. Add the flour to the sugar mixture and stir.
From lilluna.com


OATMEAL RAISIN COOKIES CHEWY - RECIPES | COOKS.COM
Drop by teaspoon on greased cookie sheet. Cool on rack immediately. ... Ingredients: 8 (cinnamon .. oatmeal .. raisins .. salt .. soda ...) 10. CHEWY OATMEAL COOKIES. Preheat oven to 400°F. Simmer 1 cup raisins and 1 cup water over ... rounded teaspoonful onto a greased baking sheet. Bake for 8 to 10 minutes.
From cooks.com


SOFT AND CHEWY OATMEAL-RAISIN COOKIES - KING ARTHUR BAKING
Instructions. Lightly grease (or line with parchment) two baking sheets. Beat together the butter, sugars, spices, salt, baking soda, and vanilla, mixing until smooth. Beat in the egg, then the honey. Stir in the flour, then the oats, then the raisins.
From kingarthurbaking.com


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