• Nupur Bhattacharya

Perfect Oatmeal Raisin cookies-Crisp on the surface, soft and chewy inside!-Oatmeal Cookie Recipe

A healthy cookie that’s easy and quick to make! These oatmeal raisin cookies are crunchy on the outside and soft and chewy inside!


Yield: 12, 3 inch cookies or 24, 1.5 inch cookies

All purpose flour...1 cup, 120g

Dark brown sugar...lightly packed...200g

Unsalted butter...1 stick, 1/2 cup...113g

Baking soda...1/2 tsp.

Raisins...1/2 cup


Powdered cinnamon...1/2 tsp.

Salt...1/4 tsp.

Vanilla extract...1 tsp.

  • Hi everyone and welcome to my kitchen!Today we are going to make healthy and delicious oatmeal raisin cookies! These cookies are crisp and crunchy on the surface and soft and chewy inside! Just perfect! And the best part, they're really easy to make! I'll also tell you some alterations you can make in the recipe to get exactly the texture you want.

  • Before we start, we will pour some hot water on the raisins to make them plump and juicy. Set this aside

  • Now take a big bowl and add softened butter and sugar. Mix well

  • You can also melt the butter in the microwave and then mix the sugar in

  • You can use light brown sugar also instead of dark brown sugar and if you want your cookies to be more crisp use white granulated sugar instead

  • Now add in one egg, vanilla extract, powdered cinnamon and salt

  • Whisk everything together

  • Incase you are using salted butter instead of unsalted don't add any extra salt

  • As you keep whisking you will see that the mixture turns into a nice light brown creamy looking paste

  • Now add baking soda and continue to whisk

  • Now add in the raisins (make sure that you discard the water) and combine the raisins with the rest of the mixture

  • Add in all-purpose flour and mix the flour in

  • When the flour is nicely Incorporated add the oats (half at a time)

  • Mix the oats in

  • The kind of oats to use is really important. The best kind of oats for this recipe is the rolled oats or the old fashioned oats. You can use instant oats but the texture of the cookie will be a lot smoother. Don’t use steel cut oats. The grains of steel cut oats are a lot thicker and it's not going to cook through

  • Keep mixing, at one point that the dough will come together really nicely

  • Now cover the dough and refrigerate it at least for 30 minutes

  • In the meantime pre-heat your oven to 350 degrees Fahrenheit of 180 degrees Celsius

  • Grease a baking pan and put a parchment paper on it

  • After 30 min, we can make little cookie dough balls. I'm using a tablespoon measure for these balls. They are around 1 inch in diameter

  • Bake them at 350 degrees Fahrenheit for at least 12 minutes

  • How do you know that the cookies have baked perfectly? After around 10 to 12 minutes of baking the cookies are going to feel slightly firm on the outside but if you press harder they are still going to feel soft inside. Once the cookies cool down the outside is going to firm up and get nice and crisp

  • These cookies are 1.5 inches in diameter

  • If you want larger cookies (2 inch cookie dough balls), you will bake them at 350 degrees Fahrenheit but for around 18 minutes

  • If you want your cookies to be more crisp inside what you can do is, with the cookie dough make disc like shapes instead of balls. That’s going to spread more and the cookies are going to get more crisp inside. You’ll also have to bake them a little longer

I hope you enjoyed this recipe. These cookies taste really good with a cup of tea or coffee. Don't forget to subscribe for exciting recipes every week!

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