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These classic oatmeal raisin cookies are soft and chewy, never dry, and definitely win in the flavor and texture categories for the perfect, homemade oatmeal raisin cookie.
Even if you don’t like raisins in cookies – I urge you to try these. There’s so much flavour and chewy texture that you just might be changing your mind.
This recipe is a one bowl wonder. No need for every bowl in the house to be used for this recipe.
A Few Hints & Tips to Make the Perfect Oat Cookie.
1. Make sure your butter is softened to room temperature, but not melted. I typically take my butter out of the fridge the day before or 10-20 seconds in the microwave before making the cookie dough.
2. Breakfast Porridge Oats are perfect for this recipe. You can substitute for a smaller oat if you prefer but they are likely to spread more.
3. Use an icecream cookie scoop for more uniform shaped cookies. Do not flatten the cookies before baking.
4. Oat raisin cookie dough is sticky. This is normal. Using the cookie scoop also makes it easier to work with the sticky dough, as well as chilling the dough.
If you love oat raisin cookies – fantastic!, you’re going to love these.
If you don’t – I dare you to try them. Soft and chewy with a delicious brown sugar and cinnamon flavor – you just might cross over to the oatmeal raisin loving dark side.
