These oatmeal raisin cookies are a delightful treat that combines the wholesome goodness of rolled oats with the sweet chewiness of raisins. Perfect for a quick snack or a dessert, they are easy to make and sure to please everyone in the family.
If you don't usually stock coconut oil in your pantry, it's worth picking up for this recipe. It adds a subtle, unique flavor and helps keep the cookies moist. You can find it in the baking or health food section of most supermarkets. Additionally, make sure you have rolled oats rather than instant oats, as they provide a better texture for the cookies.
Ingredients for Oatmeal Raisin Cookies
Rolled oats: These provide a hearty texture and nutty flavor to the cookies.
All-purpose flour: This is the base that gives structure to the cookies.
Brown sugar: Adds sweetness and a slight molasses flavor.
Coconut oil: Used as a fat source, it keeps the cookies moist and adds a subtle coconut flavor.
Raisins: These add a chewy texture and natural sweetness.
Vanilla extract: Enhances the overall flavor of the cookies.
Baking soda: Helps the cookies rise and become fluffy.
Cinnamon: Adds a warm, spicy note that complements the sweetness.
Salt: Balances the sweetness and enhances the other flavors.
Technique Tip for Perfect Cookies
To enhance the flavor and texture of your oatmeal raisin cookies, consider toasting the rolled oats in a dry skillet over medium heat for a few minutes until they are lightly golden and fragrant. This step will add a nutty depth to the cookies and make them even more delicious.
Suggested Side Dishes
Alternative Ingredients
rolled oats - Substitute with quinoa flakes: Quinoa flakes provide a similar texture and are also gluten-free, making them a good alternative for those with gluten sensitivities.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, making the cookies healthier while maintaining a similar texture.
brown sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor, which complements the other ingredients well.
melted coconut oil - Substitute with applesauce: Applesauce can reduce the fat content and add natural sweetness and moisture to the cookies.
raisins - Substitute with dried cranberries: Dried cranberries offer a tart flavor that contrasts nicely with the sweetness of the cookies.
vanilla extract - Substitute with almond extract: Almond extract provides a nutty flavor that can add a unique twist to the traditional oatmeal raisin cookie.
baking soda - Substitute with baking powder: Baking powder can be used if you increase the amount to 1 tsp, as it helps the cookies rise similarly to baking soda.
cinnamon - Substitute with nutmeg: Nutmeg offers a warm, slightly sweet flavor that can complement the other spices in the cookies.
salt - Substitute with sea salt: Sea salt has a more complex flavor and can enhance the overall taste of the cookies.
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How To Store / Freeze Your Cookies
- To keep your oatmeal raisin cookies fresh and delightful, store them in an airtight container at room temperature. They will stay soft and chewy for up to a week.
- For longer storage, place the cookies in a single layer on a baking sheet and freeze them for about an hour. Once they are firm, transfer them to a freezer-safe bag or container. They can be frozen for up to three months.
- When you’re ready to enjoy your frozen cookies, simply let them thaw at room temperature for about 15-20 minutes. If you prefer warm cookies, you can reheat them in a preheated oven at 300°F (150°C) for 5-7 minutes.
- If you want to prepare the dough in advance, you can freeze the unbaked dough as well. Scoop spoonfuls of dough onto a baking sheet and freeze until solid. Then, transfer the frozen dough balls to a freezer-safe bag or container. When you’re ready to bake, place the frozen dough balls on a baking sheet and bake at 350°F (175°C) for 12-15 minutes, adding a couple of extra minutes to the baking time.
- For an extra touch of freshness, consider adding a slice of apple or a piece of bread to the container with your cookies. This will help maintain their moisture and keep them soft for longer.
How To Reheat Leftovers
Preheat your oven to 300°F (150°C). Place the oatmeal raisin cookies on a baking sheet lined with parchment paper. Warm them in the oven for about 5-7 minutes. This method helps to restore their crispy edges and chewy centers.
If you're in a hurry, you can use a microwave. Place a damp paper towel over the cookies and microwave them on medium power for 10-15 seconds. The damp paper towel helps to keep the cookies from drying out.
For a toaster oven, set it to 300°F (150°C) and place the cookies directly on the rack or on a small baking sheet. Heat for 5-7 minutes, checking frequently to avoid over-browning.
If you prefer a softer texture, wrap the cookies in aluminum foil and place them in a preheated oven at 300°F (150°C) for about 10 minutes. The foil traps moisture, making the cookies softer.
For a quick stovetop method, heat a non-stick skillet over low heat. Place the cookies in the skillet and cover with a lid. Warm them for about 2-3 minutes on each side. This method is great for achieving a slightly crispy exterior while keeping the inside soft.
Best Tools for Baking These Cookies
Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).
Mixing bowl: Used to combine the rolled oats, flour, brown sugar, baking soda, cinnamon, and salt.
Measuring cups: Used to measure out the ingredients such as rolled oats, flour, brown sugar, and coconut oil.
Measuring spoons: Used to measure smaller quantities like vanilla extract, baking soda, cinnamon, and salt.
Wooden spoon: Used to mix the dry ingredients with the melted coconut oil and vanilla extract.
Spatula: Used to fold in the raisins into the dough mixture.
Baking sheet: Used to place the spoonfuls of dough for baking.
Parchment paper: Used to line the baking sheet to prevent the cookies from sticking.
Cookie scoop: Used to scoop uniform amounts of dough onto the baking sheet.
Wire rack: Used to cool the cookies completely after baking.
How to Save Time on Making These Cookies
Pre-measure ingredients: Measure out all ingredients before starting. This will streamline the baking process.
Use a cookie scoop: A cookie scoop ensures uniform cookie sizes and speeds up the scooping process.
Melt coconut oil in advance: Melt the coconut oil ahead of time so it has a chance to cool slightly before mixing.
Line baking sheet: Use parchment paper to line your baking sheet, making cleanup quicker and easier.
Batch baking: Bake multiple cookies at once if your oven allows, saving time on multiple baking rounds.
Oatmeal Raisin Cookies
Ingredients
Main Ingredients
- 1 cup Rolled Oats
- 1 cup All-Purpose Flour
- ½ cup Brown Sugar
- ½ cup Coconut Oil melted
- ½ cup Raisins
- 1 teaspoon Vanilla Extract
- ½ teaspoon Baking Soda
- ½ teaspoon Cinnamon
- ¼ teaspoon Salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the rolled oats, flour, brown sugar, baking soda, cinnamon, and salt.
- Add the melted coconut oil and vanilla extract to the dry ingredients. Mix well.
- Fold in the raisins.
- Scoop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Value
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