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? Damn you butter for being so good to my taste buds, yet so unfair to my thighs and gut.!! DAMN YOU I say!!!!
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

So soft and chewy!!

The Recipe

Oatmeal Raisin Cookie Recipe

By Divas Can Cook

Serves

12

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4.4 from 9 reviews

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
• ⅓ cup water
• 1½ cup raisins, divided
• 3 cups 1-minute oats

Instructions

1. Preheat oven to 350
2. In a medium size bowl, whisk together flour, baking powder, salt & baking soda. Set aside
3. In a separate large bowl, cream together butter, sugars, eggs, and vanilla extract.
4. Stir the dry ingredients into the wet ingredient, just until combined. Do not over stir. Set aside.
5. In a food processor puree water and ½ cup raisins until smooth.
6. Fold pureed raisins into the dough mixture.
7. Gently fold in the oatmeal and additional raisins.
8. Roll into small, even-sized balls and place on ungreased baking sheet.
9. Bake for 7 to 8 minutes.
10. Remove the cookies from the oven while they are still slightly undercooked. This will ensure a bakery soft and chewy cookie.
11. Let them sit on the baking sheet to continue cooking for about 3 minutes.
12. Transfer cookies to a cooling rack to finish cooling.

Notes

*recipe update*
I now add in ½ 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!

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*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!