These are the Best Oatmeal Raisin Cookies you’ll ever have! They are easy to make with a secret ingredient, resulting in chubby cookies that are slightly chewy and soft inside and crispy outside! They are as delish as these oatmeal chocolate chip cookies.
Keywords:best oatmeal raisin cookies, easy oatmeal raisin cookies
Preheat the oven to 410° F (210° C) for at least 15 minutes before baking the cookies.
Meanwhile, cream the wet ingredients: In a large mixing bowl, cream together small chunks of cold butter and the sugars on high speed until well combined, creamy, and fluffy (at least 4 minutes). Add the eggs, one at a time, mixing well after each addition. The mixture will be creamy!
Combine the dry ingredients: Add cake flour, all-purpose flour, oats, cornstarch, baking soda, salt, and cinnamon to the creamy mixture, stirring until homogeneous. Fold in the raisins!
Chill: Cover and chill the cookie dough in the fridge for at least 15 minutes (NOTE: If you have time, after making the cookie balls and weighting them, cover and freeze them for one hour before baking so the cookies won’t spread much).
Form large balls, weigh each on a scale to make them 6 ounces each, and then place them on a large parchment paper-lined cookie sheet. Lightly press the top of each cookie ball to smooth out.
Bake for 9-11 minutes or until golden brown on the top.
Transfer the baking sheet to a rack and let the cookies rest for at least 10-15 minutes to cool and set.
Can I freeze the raw cookie dough?Yes! In fact, you can make ahead a large batch of cookies and freeze them raw for up to 2 months to bake them later straight from the freezer. Just add about 2-3 minutes to the baking time.To freeze them, portion out the raw dough, and weight, and place them on a lined baking pan in a single layer. Transfer the sheet pan to the freezer until the dough is frozen, then the frozen cookie dough balls into a large freezer bag.How to Store Soft Oatmeal Raisin CookiesStore them in a Ziploc bag or airtight container for about 2-3 days, removing as much air as possible from the bag.You can freeze the baked cookies but after thawing, they won’t have crisp edges anymore yet they will still be moist. It is better to freeze them raw for up to 2 months and bake them while they are still frozen when you need them.To defrost these baked cookies faster, wrap each cookie in a paper towel and microwave for about 20 seconds.
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