Oatmeal Raisin Cookie Recipe
Pureed raisins is the secret to a soft, chewy oatmeal raisin cookie recipe. Although I love my other oatmeal raisin cookie recipe, the real butter in this one has totally won me over…for now! (A funny little German baker once told me that “cookies are like men, even when they are good, there’s always room for improvement. Ha.)
Well…this oatmeal raisin cookie recipe doesn’t have much room left! They’re soft, chewy, with the perfect amount of sweetness and THAT BUTTER…. my oh my that butter. Butter really does make everything taste better huh? Darn you butter for being so good to my taste buds, yet so unfair to my thighs and gut!
Anyway, it’s no surprise the level of richness and creaminess that butter adds to this recipe. If you are an oatmeal raisin cookie lover, this recipe is sure to score high up there on your favorite list. Once again, my raisin-hating husband shamefully agreed to loving these cookies! lol
Chewy Bakery Style Oatmeal Raisin Cookie Recipe |
Raisin Puree: Oatmeal Raisin Cookies Best Friend |
Get the Recipe: Oatmeal Raisin Cookie Recipe
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup butter, softened (please do not melt the butter)
- 1 cup brown sugar, packed
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup water
- 1 1/2 cup raisins, divided
- 3 cups 1-minute oats
Instructions
- Preheat oven to 350
- In a medium size bowl, whisk together flour, baking powder, salt & baking soda. Set aside
- In a separate large bowl, cream together butter, sugars, eggs, and vanilla extract.
- Stir the dry ingredients into the wet ingredient, just until combined. Do not over stir. Set aside.
- In a food processor puree water and 1/2 cup raisins until smooth.
- Fold pureed raisins into the dough mixture.
- Gently fold in the oatmeal and additional raisins.
- Roll into small, even-sized balls and place on ungreased baking sheet.
- Bake for 7 to 8 minutes.
- Remove the cookies from the oven while they are still slightly undercooked. This will ensure a bakery soft and chewy cookie.
- Let them sit on the baking sheet to continue cooking for about 3 minutes.
- Transfer cookies to a cooling rack to finish cooling.
Notes
I now add in 1/2 teaspoon of cinnamon and I stir the blended raisin mixture in with the wet ingredients. Makes super chewy cookies! *Make sure that the butter is softened and not melted or you'll have a flatter cookie (like mine, although they will still be delish)
*Once you add the flour mixture, only stir until the ingredients are combined. If you over-stir, you will have a tough cookie on your hands. We want soft & chewy, not tough.
*Cooking times may vary so watch that first batch carefully. Take the cookies out of the oven when they are still slightly undercooked. Allow them to finish cooking on the baking sheet for a few minutes before transferring them to a cooling rack to finish cooling. This will ensure that your cookies STAYS moist, soft and chewy!
*Make sure that the butter is softened and not melted or you’ll have a flatter cookie (like mine, although they will still be delish)
*Once you add the flour mixture, only stir until the ingredients are combined. If you over-stir, you will have a tough cookie on your hands. We want soft & chewy, not tough.
*Cooking times may vary so watch that first batch carefully. Take the cookies out of the oven when they are still slightly undercooked. Allow them to finish cooking on the baking sheet for a few minutes before transferring them to a cooling rack to finish cooling. This will ensure that your cookies STAYS moist, soft and chewy!
These are the best cookies ever!!! They really hit the spot and I can’t think of any way they could be better! In my oven, I put each batch in for nine minutes. Thanks for the amazing recipe!!
Hi Ms. Diva! First, let me say thank you for what you are doing. I used to be scared of cooking, but you have made me confident. Instead of raisins, could I use chocolate chips? And if yes, what would you think the measurement should be?
These are great thank u so much for sharing an for your great cooking videos….my son tasted them and said these are the best oatmeal cookies I ever tasted…thanks Diva
how can i print this recipe? i only see a list of ingredients….Thanks! They look yummy! Also, how much water do you add to puree the raisins?
Thanks!
Hey,
Thanks for this recipe – it sounds really great. I shall be trying this out this afternoon. I just have to translate everything into British terms…
I just have one quick question: how many does this mixture normally make?
Thanks!
If I were to use the old fashioned oats do you know how I should alter the cook time?
I also asked about the baby food prunes. So mixing the raisins and prunes together should equal 1/2 cup correct?