1 / 1
Chewy Oatmeal Raisin Cookies
Equal parts butter and shortening give these oatmeal cookies their lasting chew — the shortening keeps them soft even after a day in the jar. Brown and granulated sugars combine with ground cinnamon and three cups of oats for a dough that bakes up with crisp edges and a dense, chewy center. Raisins are the go-to mix-in, though chopped nuts or chocolate chips work just as well. The batch yields 36 cookies in about 35 minutes.
Equipment
- Oven
- Hand Mixer
Ingredients
- ⅔ cup granulated sugar
- ⅔ cup packed brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter, softened
- ½ cup shortening
- 1 teaspoon vanilla
- 2 eggs
- 3 cups quick-cooking or old-fashioned oats
- 1 cup all-purpose flour
- 1 cup raisins, chopped nuts or semisweet chocolate chips, if desired
Instructions
- 1Preheat the oven to 375°F. Combine the granulated sugar, brown sugar, baking soda, ground cinnamon, baking powder, salt, softened butter, shortening, vanilla, and eggs in a large bowl.
- 2Beat the mixture on medium speed until smooth and fully incorporated. Creaming the fats and sugars together creates tiny air pockets for a lighter cookie.
- 3Fold in the oats, all-purpose flour, and raisins until a thick dough forms. Don't overmix here, or the cookies will become tough.
- 4Scoop the dough by rounded tablespoonfuls and arrange the portions on ungreased baking sheets. Leave about two inches of space between each cookie to allow for spreading.
- 5Bake the cookies for 9 to 11 minutes until they turn a light golden brown. Immediately transfer the cookies to wire cooling racks so they don't overbake on the hot pans.
Notes
- Ingredient tip: Quick-cooking and old-fashioned rolled oats are interchangeable here. Don't use instant oatmeal packets, as they'll make the cookies mushy.
- Swap: You can easily substitute chopped nuts or semisweet chocolate chips for the raisins.
- Variation: Create a cranberry version by swapping the raisins for one cup of dried cranberries.
- Variation: Make a white chocolate macadamia cookie by replacing the raisins with white chocolate chunks and chopped macadamia nuts.
- Storage: Keep the baked cookies in an airtight container at room temperature for up to 5 days.
Recipe Details
About the Author
