Of all the cookies in the world, a soft, chewy oatmeal raisin cookie is probably my favorite. Oats are one of the most versatile ingredients out there, and they bring an extra chewy texture to cookies.
Why I love this recipe:
- Oatmeal raisin cookies are a classic
- These are puffy and chewy, not flat and crispy
Cookie baking is a science. I take it very seriously, because people remember those really amazing cookies. My chocolate chip cookie recipe dives deep into the importance of every step of preparing cookie dough. I’ll highlight everything in this post as well. The most important things to remember: cream your butter and sugar for a minute longer than you think you should, chill the dough, use a cookie scoop, and bake with good-quality sheets.
Below are my tips:
* Spooning and leveling the flour is very important here.
Scoop the flour into your measuring cups with a spoon until it is overflowing, then use the flat end of a knife to level it off. If you dunk the measuring cup into the flour like a shovel, you will end up with too much flour and dry cookies. Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour is my go-to if I’m not using my homemade blend.
** The extra molasses from dark brown sugar will make your cookies a little chewier. 🙂
*** The type of baking sheets you use is possibly the biggest factor for cookies.
If you use shiny metal pans, your sheets will over heat and the dough will spread flat. If you use black metal pans, the cookies might rise, but the bottoms will most likely burn. A more neutral, non-stick sheet will go a long way. These are what I use.
**** Getting the wet ingredients creamy and fluffy will help the cookies rise while baking; don’t skimp on this part!
Let the butter come to room temperature on its own. You risk melting the butter if you heat it in the microwave; then your butter and sugar will get too runny.
***** Room temperature dough will spread flat more easily as it bakes.
If you work with chilled dough, the cookie will keep its volume and be extra fluffy!
****** A cookie scoop is so important! Here’s what I use.
Oatmeal Raisin CookiesPrint Recipe
- 2 cups all-purpose gluten-free flour, spooned and leveled *
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup (2 sticks) butter, softened
- 1/2 cup granulated sugar
- 1 cup packed dark brown sugar **
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups gluten-free rolled oats
- 1 cup raisins
Preheat the oven to 350 degrees. Line two non-stick bronze or dark gray-colored baking sheets with parchment paper. ***
In a medium bowl, combine the flour, baking soda, salt, and cinnamon in a medium bowl.
In a large bowl, cream the butter and sugars on high speed for 3 minutes, until the mixture gets pale in color a little fluffy. ****
Beat in the eggs, one at a time, on medium speed for a full minute each. ****
Beat in the vanilla extract.
Add the flour mixture to the wet mixture in thirds, beating on medium speed until well combined.
Beat in the oats until combined.
Use a spatula to fold in the raisins.
Cover the bowl and let the dough chill in the refrigerator for at least one hour or overnight. If chilling overnight, let it sit out for 30 minutes before scooping. *****
Use a cookie scoop to scoop heaping spoonfuls of dough onto the baking sheets, arranged two inches apart from one another. I can fit 12 on one sheet. ******
Bake the cookies for about 12 minutes, until the cookies look set.
Let cookies cool on the sheets for 10 minutes before transferring them to a wire rack to cool completely.
These are best served fresh out of the oven, but can be stored in an airtight container for up to four days.