Jeffrey Salazar
Oatmeal raisin cookies are a dessert that can be made in a variety of ways to suit different dietary preferences. The basic ingredients are butter, sugar, eggs, vanilla extract, salt, cinnamon, baking soda, oats, and raisins. The recipe can be adapted to make the cookies softer, chewier, denser, or crispier. The raisins can be soaked in water or rum to make them plumper and the dough can be chilled to make the cookies less flat. The amount of sugar can be adjusted to make the cookies less sweet. The recipe can also be adapted to include other ingredients such as nuts, white chocolate chips, or dried cranberries.
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What You'll Learn
Soak raisins in water or rum
Soaking raisins in water or rum is an optional step when making oatmeal raisin cookies, but it does guarantee plump and juicy raisins in your final product. If you want to plump your raisins, place them in a bowl of warm water or rum for 10 minutes. You can also simmer them in rum on low heat for 20-30 minutes. Once they're plump, drain the raisins and blot them with a paper towel to remove excess moisture before adding them to your cookie dough.
Soaking raisins in water will make your oatmeal raisin cookies more moist and chewy. It's a good option if you don't want the added flavour of rum. Warm water will also help the raisins absorb liquid faster, so they're ready to be added to your cookie dough in no time.
If you're looking for a more indulgent cookie, you can soak your raisins in rum. This will infuse the raisins with a pleasing rum flavour. Dark rum is a good option, but you can also use light rum if that's all you have on hand. Adding the remnants of the rum to your cookie dough will also enhance the flavour.
Using rum-soaked raisins will result in cookies that are softer, as the raisins will retain their moisture. This method is especially good if you're a fan of the raisins themselves, as it ensures they are juicy and tender.
Whether you choose to soak your raisins in water or rum, or even skip this step altogether, you're sure to end up with delicious oatmeal raisin cookies.
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Mix dry ingredients
To make the dry ingredient mixture for oatmeal raisin cookies, start by measuring out the flour. Using the spoon and level method to correctly measure your flour is crucial, as too much flour can prevent your cookies from spreading in the oven. Next, add the ground cinnamon, baking soda, and salt. Some recipes also include nutmeg, cardamom, and cloves. If you want to add a little extra flavour, you can add a teaspoon of lemon zest or a shot of whiskey or rum.
Once you have measured and mixed your dry ingredients, you can stir in the oats. Most recipes recommend using old-fashioned rolled oats, as these make the cookies chewier. However, you can replace them with the same amount of quick oats if you prefer.
If you want to make your cookies extra-large, they will need to be baked for longer – around 20 minutes instead of 10. You should also avoid overbaking the cookies, as this will affect their texture. The edges should be brown, but the rest of the cookie should be very light in colour.
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Combine wet ingredients
To make the cookie dough for diet oatmeal raisin cookies, you'll need to combine the wet ingredients first. In a large mixing bowl, beat softened butter until creamy. Make sure you are using room temperature butter. Add in the brown sugar and granulated sugar and beat until fluffy, for about 2-3 minutes. Then, add in the eggs, one at a time, until fully incorporated. You can also add a teaspoon of vanilla extract for extra flavour. If you want to add a little extra sweetness, you can add in some white sugar as well.
If you want your oatmeal raisin cookies to be extra moist and chewy, you can soak the raisins in warm water for 10 minutes before adding them to the cookie dough. You can also add a splash of dark rum to the raisins for extra flavour. Once the raisins are ready, blot them dry and then mix them into the cookie dough.
Once you have combined the wet ingredients, you can start to mix in the dry ingredients. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. You can also add a pinch of nutmeg and cardamom for a little extra spice. Slowly beat the flour mixture into the wet ingredients until everything is combined. Be careful not to overmix the dough, as this can develop the gluten and make the cookies tough.
Now that all the ingredients are combined, you can start shaping and baking your cookies!
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Roll cookie dough into balls
Once your dough is ready, roll it into balls and place them on a lined baking sheet. If you want your cookies to be extra chewy, slightly flatten each ball of cookie dough before baking. You can also freeze the dough at this stage—place the cookie dough balls on a lined baking sheet and freeze until firm, then transfer to a freezer bag and store in the freezer for up to three months. Bake the frozen cookie dough balls straight from the freezer, with no need to thaw, but allow a few extra minutes of baking time.
If you want your cookies to be extra moist and chewy, you can soak the raisins in hot water for 10–15 minutes before adding them to the dough. You can also add a splash of dark rum to the raisins for extra flavour.
For a crisp texture, chill the dough before baking. This firms the fat so the cookies spread less. Chilling the dough also concentrates the flavours. Aim for at least 30 minutes, but for the best results, chill for eight hours or overnight.
To make the dough easier to work with, you can chill it for 30–60 minutes before rolling it into balls.
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Bake at 350°F for 10-13 minutes
Once you've prepared your dough, it's time to bake your diet oatmeal raisin cookies. Preheat your oven to 350°F. You can grease two large cookie sheets with butter or line them with parchment paper or reusable silicone liners. Place teaspoonfuls of batter 2 inches apart on the prepared cookie sheets.
Now, it's time to bake your cookies. Place the sheets in the oven and bake for 10-13 minutes. Keep an eye on your cookies, as you don't want to overbake them. You'll know they're done when the edges are lightly browned and the tops are set. The cookies might look under-baked, but they will continue to set as they cool. This is the secret to soft and chewy oatmeal raisin cookies.
If you prefer chewier cookies, you can make them extra-large and bake them for a little longer, around 20 minutes. However, be careful not to overbake them. The edges should be brown, but the rest of the cookie should remain very light in color.
Once your cookies are ready, remove them from the oven and let them sit on the cookie sheets for 1-2 minutes before transferring them to a wire rack to cool completely. Enjoy your freshly baked diet oatmeal raisin cookies!
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Frequently asked questions
Bake your cookies at 350°F (177°C) for 10-13 minutes until lightly browned. The cookies might look under-baked, but they will continue to set as they cool.
You will need oats, raisins, butter, brown sugar, granulated sugar, eggs, vanilla extract, flour, baking soda, cinnamon, and salt.
First, beat the butter in a large bowl until creamy. Next, add the brown and granulated sugars, then beat until fluffy. Then, beat in the eggs one at a time until fully incorporated. Finally, beat in the vanilla extract.
