Soft and Chewy Oatmeal Raisin Cookies

My family is a big fan of soft and chewy cookies, especially if they’re crispy around the edges and moist and flavorful inside. So I’m always on the lookout for the best cookie recipes, and I play around with ingredients adding and tweaking until I reach the right balance of ingredients, flavors, and texture. My husband’s favorite oatmeal cookies are actually Starbucks cookies, but I always found them too sweet, so I wanted to make him some with less sugar and more flavors, and that’s how this recipe came along.

Because of the two cups of oats in this recipe, you don’t have to chill the cookie dough, but rather leave it out for an hour to hydrate the oats and make a really chewy and delicious cookie. I love to use Quaker Oats at home because this whole-grain food is incredibly nutritious and rich in fibers. I usually toss them in casseroles, make breaded chicken or even meatballs with them. To put them in cookies is a great way to add rich nutrients and fibers to a treat.

mixing cookie dough wet ingredients cookie dough dry ingredients adding raisins to cookie dough cookie dough on tray

This recipe makes 20 – 24 cookies depending on the cookie size

Ingredients

2 cups oats
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
3/4 cup unsalted butter, room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
1 large egg, room temperature
2 tablespoons honey
2 teaspoons vanilla extract
1 cup dried raisins or dried cranberries

Check out my post about measuring your ingredients correctly here!

Instructions

Whisk flour, salt, baking soda, cinnamon, and nutmeg in a medium bowl; stir in oats.
In the bowl of your electric mixer, beat butter, brown sugar, and granulated sugar, scraping down the sides of the bowl, until light and fluffy, 3–4 minutes.
Add egg, honey, and vanilla and beat until incorporated.
Reduce speed to low; add dry ingredients and raisins (or cranberries) and continue to beat, scraping down the bowl’s sides and bottom until just combined. Cover and let sit at room temperature for at least 1 hour to hydrate oatmeal.
Preheat oven to 170°C. Line 2 baking sheets with parchment paper or use silicone baking mats.
Scoop small sections of the dough using an ice cream scoop, place on the baking sheets, spacing them around 3 – 4 inches apart because they will spread in the oven. Do not flatten.
Bake cookies until the edges are golden brown, 15 minutes. Let them cool on the baking sheets 10 before transferring to a wire rack.

Storage – Store in an air-tight container at room temperature.

Cookie dough can be made 3 days ahead. Cover and chill in the fridge. Let dough come to room temperature before baking.

Baking tools I used in this recipe: