Valentina's Corner
The ultimate Oatmeal Raisin Cookies that are homemade! Soft and chewy oatmeal cookies made with old fashioned oats and raisins with a hint of coconut flakes.
You can have these chewy cookies ready to go in the oven in under 10 minutes, we love how quick this recipe is! It’s not surprising that the kids love these cookies just as much as they do classic chocolate chip cookies.
OATMEAL RAISIN COOKIES-
The batter for these easy oatmeal cookies gives you soft, buttery and chewy cookies bursting with so much flavor!
INGREDIENTS YOU’LL NEED-
We love these cookies so much because the ingredients needed for this recipe we always have on hand!
- Sugar+brown sugar– the combination of both sugars adds sweetness to the cookie and texture.
- Butter– be sure to use room temperature butter.
- Eggs– the binding element.
- Baking powder+soda– helps the cookies rise and keep shape.
- Coconut flakes– sweetened or unsweetened coconut flakes will work.
- Raisins– soak the raisins in warm water for plump flavor.
- Oatmeal– the key ingredient in these cookies.
- Salt– flavor enhancer.
- Cinnamon– adds flavor.
- Flour– all-purpose flour works great.
How to make oatmeal cookies:
- Butter+sugar: Cream together the butter and sugar.
- Add eggs: Add one egg at a time, continue mixing after each egg.
- Dry ingredients: In a bowl, combine the flour, baking powder, and soda, salt, and cinnamon. Add to the wet ingredients.
- Oats+raisins: Add the oatmeal, raisins, and coconut flakes. Fold in with a spatula.
- Shape: Add spoonfuls of the batter onto the baking sheet.
- Bake: Bake cookies until golden.
| Chef’s Tip: The key to soft and chewy cookies is not overcooking the cookies. They will finish cooking as they are cooling. |
FREQUENTLY ASKED QUESTIONS-
Yes, you can freeze the cookies. Once the cookies are completely cooled, add them to a freezer bag and freeze up to two months. Thaw to enjoy, reheat for warm cookies.
Yes! You can freeze the cookie dough (before baking)! Just scoop out the cookies, like for baking, and then freeze. Bake a few extra minutes.
You want to store these cookies in an airtight container to keep them soft and chewy, we love this container. Store 4-5 days at room temperature.
You can just leave out the coconut flakes completely. TIP: You call also toast the coconuts for added crunchiness before adding them to the cookies.
Whole old-fashioned oats work best in this recipe.
If your cookies get hard after they have cooled, you’ve overcooked them.
Try these other cookie recipes:
Oatmeal Raisin Cookie Recipe
Ingredients
- 1 1/3 cup all-purpose flour, measured then sifted
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp table salt
- 1/2 tsp ground cinnamon
- 1/2 cup unsalted butter, room temp
- 1/2 cup brown sugar, lightly packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup coconut flakes (sweetened or unsweeneted)
- 3/4 cup raisins, lightly packed
- 2 cups old-fashioned oatmeal
Instructions
- Preheat oven to 355°F. Line a rimmed baking sheet with parchment paper.
- In a bowl, combine flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl, beat butter and sugar (brown and granulated sugar) until creamy.
- Beat in one egg at a time.
- Add flour mixture and mix on low speed until well combined.
- With a spatula, fold in coconut flakes, raisins and oatmeal.
- Drop dough by heaping tablespoonfuls onto baking sheet.
- Bake 9-10 minutes for a chewy cookie.