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
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| Chewy Bakery Style Oatmeal Raisin Cookie Recipe |
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| Raisin Puree: Oatmeal Raisin Cookies Best Friend |
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| So soft and chewy!! |
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!
Do you have to puree the raisins in the water
I made these cookies a short bit ago. The batter tasted incredible. Unfortunately for me, they came out a bit undercooked at 8 mins. I will make these again and try adding some more Oats OR cook an additional minute or two.
I just tried out this recipe, the batter I ended up adding an extra cup of oats. It was too sticky, but I also added some allspice, and nutmeg. It was very delicious
Can I use old fashioned oats, I make them for my mother and she prefers them. Love your recipes, by the way. Thank-you, Carol
Is there any way to half this recipe? Also some people are not a fan of raisins. Any suggestions?
Is a cooling rack a must or can I cool the cookies on a plate?
They may become a bit damp on the bottom if you cool them on a plate.
OMGoodness girl you are the bomb!! These cookies came out so delicious!! Receipe was on point! I am adding to my receipe box. The only thing is I only used 2 cups of oats instead of 3 and they were perfect! Just like the chocolate chip cookie recipe! Thanks!! ☺????
I give these for The Holidays! Yummmmm.
I just made these cookies last night for my coworkers and the got RAVE REVIEWS. I will be making these again! Thanks for a great recipe.
LOVE THIS RECIPE!! Only thing I did was add about a tablespoon of CINNIMON .. You can add less or more. I will use this recipe for year to come
These oatmeal cookies are way too sweet. I think 1 cup sugar + 1 cup of brown sugar is way too much sugar plus the puréed raisin make it even more sweet. Maybe a 1/2 cup sugar and 1/2 brown cup sugar will be enough.
I made these cookies for my family, and they were a hit! Thanks for all you do to help “divas” like me learn how to cook with confidence!!! You are fabulous!
These were great! I love all of your recipes
These were so good, Diva! I got rave reviews from my family.
Hello thank you so much for sharing this recipe i have been looking for a good oatmeal cookie recipe and omg i found one i added a few other things like some spices and added more rasin puree but omg they are sooooooo good i love them and so will my husband. Thank you
Cookies were delicious but it took them a while to harden enough so that I could scoop them off the baking sheet onto the cooling rack. When I scooped them they turned into soft chewy oatmeal. globs lol. Tried again made them smaller and 8 minutes works for my oven and I let them cook for another 5 to 6 on the cooking sheet before removing them to the cooling rack. This worked best. Very tasty. I’m going to have to get on the cabbage soup dirt after gobbling up the cookies! Thanks for sharing
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?
Hey! So, I can’t cook at all. And, I was wondering if you ever considered cooking with someone like, over skype. You know, just make sure they are doing it right? Lol if so, I could REALLY use your help!
That sounds so fun! I’ve actually thought about it a few times.
Hi. I’m just wondering if I can use rolled or steel- cut oats for this recipe instead of 1 minute oats?
I made these cookies and they are really really good! I also posted a video on youtube, but I don’t know how to link to your page. I’m a newbie
i.am.an.oatmeal raisin cookie ADDICT & i have to say this recipe is not only the best cookies i have ever made, but i am pretty sure they're the best i have ever tasted, too! mrs. field's can't compete.
made this this, saturday. The timing was tricky but i think 8 minutes will do it for my oven. Thanks for sharing!
I use a tablespoon
def making this
Diva,
This looks awesome! I am oh so hungry now…lol! By any chance have you tried adding anything to the cookie such as craisins or white chocolate chips?
hi diva, how do you measure the cookies out? Do you use a tablespoon or teaspoon? Does it mater?
Ok…you must have picked up my mental signals because I was coming right here to see if you had an oatmeal cookie recipe. I've been on the look-out for a good one. LOL!
flikchick
Hey Miss Diva! these look delicious–can't wait to try!
Yum!!! By far my fav. cookie. Thanks for sharing!