Soft and Chewy Oatmeal Raisin Cookies
These cookies are a delightful combination of chewy oats and plump raisins, wonderfully spiced with cinnamon for that comforting taste. Perfect for any time of the year!
Ingredients
- 1.5 cups raisins soaked in hot water
- 1.5 cups all-purpose flour
- 0.5 tsp salt
- 0.5 tsp baking powder
- 1 tsp cinnamon powder
- 250 g unsalted butter softened
- 1 cup brown sugar packed
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 3 cups rolled oats
Instructions
- Start by preheating your oven to 180°C (350°F). Line two baking sheets with parchment paper.
- If desired, soak the raisins in hot water for 10 minutes for added juiciness, then drain and pat dry.
- In a bowl, sift together the all-purpose flour, salt, baking powder, and cinnamon, letting the delightful aromas waft up.
- Using a stand mixer, beat the softened butter until creamy, then add the brown and granulated sugars until the mixture is fluffy.
- Add the eggs one at a time, ensuring each one is fully incorporated before adding the next.
- Gradually mix in the flour mixture using a wooden spoon until just combined.
- Carefully fold in the oats and raisins into the dough. This step requires some muscle as the dough thickens.
- Scoop the dough using an ice cream scoop, forming balls about 4 cm in size and placing on the prepared trays, spaced out.
- Bake for 11 minutes, then rotate and swap the trays for even baking. Continue baking for an additional 11 to 14 minutes until the edges are golden.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack. Wait at least 30 minutes before indulging!
Notes
I absolutely love how these cookies bring the warm scents of cinnamon and vanilla into my kitchen. The secret to their chewy texture lies in the size and the use of baking powder instead of baking soda, making them a delightful treat!