This oatmeal raisin cookie recipe is an oldy but a goody I thought I’d pull out of the archives. And after three weeks of constant reminders from the marketing world that my Dad is gone and that I don’t get to make him his favorite oatmeal cookies this year, I’d like nothing more than to at least share them with you. 🙂
My dad loved oatmeal raisin cookies.
And because I’m still having dad-is-gone moments that make me cry in the bathroom at the sushi restaurant when we’re out with friends, I’m making oatmeal raisin cookies. A lot of them.
I was always partial to oatmeal chocolate chip cookies, but these maple-soaked raisins are enough to make me jump ship and swim for the other side.
But then we still have the thin and crispy v. thick and chewy debate. A debate that sweet David and I will never ever agree on. This should have been in the marriage vows. To have and to hold and to love in spite of the cookie disagreement.
David loves flat, thin oatmeal raisin cookies. I love thick and chewy oatmeal raisin cookies. This recipe can cover both of these. In the notes, I’ve included the flour adjustments you should make if you want thicker oatmeal raisin cookies. But if you have the same marriage issues as David and I, you can bake up half the batch, then toss a 1/4 to a 1/2 cup of flour into the cookie batter and bake up the rest! (This is exactly what we do for every batch of cookies in this household. It is ridiculous.)
The Best Oatmeal Raisin Cookies
If you’re in a hurry, you can skip soaking the raisins. But seriously. Do yourself a solid and let those raisins soak in that maple goodness for as long as possible. The raisins get perfectly plump and add a hint of maple to these oatmeal cookies. HEAVEN.
Oatmeal raisin cookies do this awesome thing where they are cookies, but they have these heart-healthy oats and antioxidant rich dried fruit and they double as the perfect travel snack. David and I may or may not have packed up a bag of these cookies to get us through the hiking trails this past weekend.
But best of all, these can be everyone’s best oatmeal raisin cookies, because you can customize them to be your perfect thin and crispy oatmeal cookies or your perfect thick and chewy oatmeal cookies. And I promise they will be nice and soft, regardless of which batch you make!
Cheers!
mikaela | wyldflour
About 48 Cookies
15 minPrep Time
45 minCook Time
1 hrTotal Time
Save Recipe5 based on 1 review(s)
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup shortening
- 1 1/4 cups light brown sugar
- 1/2 cup white granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (*see notes)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon salt
- 3 1/2 cups rolled oats
- 1 cup raisins
- 6 Tablespoons maple syrup
- water for soaking raisins
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Measure raisins into a small bowl and drizzle maple syrup over the raisins. Cover the raisins with hot tap water, give it a stir, and let them sit to the side to soak.
- While the raisins are soaking, use a fork to mash butter and shortening together. (If the butter is hard, zap in the microwave on 50% power for 30 seconds.) Mash both sugars into the butter and shortening. Whisk in eggs and vanilla.
- Stir in half of flour, along with the baking soda, cinnamon, cloves, and salt. Stir in the remaining flour. Then stir in the oats.
- Drain the raisins and stir the raisins into the oatmeal cookie batter. Refrigerate the cookie batter for 20 minutes.
- Scoop 2-Tablespoon dollops of cookie batter onto a cookie sheet, spaced at least 3-4 inches apart and bake 9-11 minutes until the edges are starting to crisp. (The middle will look a little bubbly and under-cooked, but the cookies will keep cooking on the pan. So remove the cookies from the oven and gently scoop the cookies to a cooling rack as soon as possible. Store in an airtight container on the counter for up to 4 days. (If they start to dry out, tear a piece of bread in half and add a half slice to the container.)
Notes
For thin oatmeal cookies that are crisp out of the oven, but soft and chewy later on, make as directed.
For thick and chewy oatmeal cookies that are oh-so-soft, add 3/4 cup flour and flatten the batter dollops slightly before baking.
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