Baking homemade cookies can be intimidating, but it doesn’t have to be. My recipe breaks down the easy process and shows how to make oatmeal raisin cookie dough from scratch. Your cookies turn out perfectly soft and chewy every time.
With a few basic pantry staples and 10 minutes of effort, you can enjoy fresh, homemade oatmeal raisin cookies warm from the oven.
Table of Contents
- Ingredients List
- Equipment Needed
- Preparation Steps
- Mixing Techniques
- Flavor Enhancements
- Storing and Using the Dough
- Sweet and Wholesome Cookie Dough with Oatmeal and Raisins!
- How To Make Oatmeal Raisin Cookie Dough: FAQs
- 1 1⁄2 cups (150g) oats – Provides hearty texture and fiber
- 3⁄4 cup (165g) brown sugar – For sweetness, moisture, and flavor
- 1 cup (230g) butter, softened – Adds rich, indulgent flavor
- 2 eggs – Helps bind all the ingredients together
- 1 1⁄4 cups (155g) whole wheat flour – More nutritious than all-purpose flour
- 1 teaspoon baking soda – Helps cookies rise
- 1⁄2 teaspoon salt – Enhances the flavor
- 1 cup (145g) raisins – Makes cookies taste sweet and fruity
Feel free to substitute ingredients like dairy-free butter or gluten-free oats to accommodate diets.
Having the right equipment for baking cookie dough makes the process easier and more enjoyable. While specialized baking tools are ideal, there are usually DIY alternatives if you’re just starting out. The essentials to make oatmeal raisin cookie dough include:
You’ll need at least one large mixing bowl, ideally made of stainless steel or heat-resistant glass. Choose a bowl with enough capacity to mix all the wet and dry ingredients together. If you don’t have a designated mixing bowl, any similar-sized bowl will work.
Baking sheets distribute heat evenly and provide a flat surface for shaping cookie dough. Opt for heavy-gauge aluminum half-sheet pans. If you only have cake pans or casserole dishes, line them with parchment paper.
Measuring Cups and Spoons
Accurately measuring ingredients guarantees your cookies turn out right. Use standard dry measuring cups for flour and sugars, along with measuring spoons for small amounts. If you lack measuring tools, improvise with drinking glasses and table cutlery.
Spatulas and Spoons
Have both a rubber spatula to fold wet and dry ingredients together and a large metal spoon for stirring chunky mix-ins like oats and raisins. If needed, sturdy forks or knives can stand in for specialized baking spatulas and spoons.
With a few essential baking tools, your kitchen can produce perfect oatmeal raisin cookie dough and other sweet treats. Don’t let lacking specialized equipment stop you from baking up something delicious.
Making oatmeal raisin cookie dough from scratch takes a bit of effort, but following some key preparation steps will ensure your cookies turn out perfectly soft and chewy every time. Avoiding common cookie dough mistakes also helps create an ideal texture.
Baking depends on using accurate measurements, so take the time to level off dry ingredients and Drizzle liquids carefully into measuring cups. Don’t scoop flour directly from the bag, as packing it tightly skews recipe ratios. Weighing ingredients with a kitchen scale also boosts precision.
Combine the wet and dry ingredients in a large bowl, using a rubber spatula to fold rather than aggressively stirring. Overmixing activates too much gluten formation from the flour, yielding tougher cookies. But too little blending leaves pockets of dry ingredients that bake unevenly. Search for the sweet spot of thorough incorporation without overworking the dough.
Mind the Margins
If adding mix-ins like chocolate chips or nuts, reserve a portion instead of mixing all of them into the full dough batch. Then manually incorporate them into each balled cookie portion just before baking. This prevents the dense chunks from sinking in the middle during chilling and baking. They’ll be distributed more evenly.
After shaping balls of dough, refrigerating them overnight lets the flavors meld deeply. The lower temperature also inhibits spreading while baking so the cookies retain their rounded shape. Chilled dough yields the chewiest, most cohesive texture. Relax during this downtime before the fun part…baking!
Bake in Batches
For consistent heat circulation, only bake a single sheet of cookies at a time. This allows the hot air to hit each portion evenly across the pan surface rather than getting blocked. Staggered baking also prevents overcrowding or uneven baking. It’s worth the extra effort for perfect cookies in every batch.
Proper mixing techniques are imperative for making oatmeal raisin cookie dough with an ideal texture. The goal is to thoroughly incorporate wet and dry ingredients without overworking the dough and activating too much gluten. Understanding essential mixing methods helps achieve cookie nirvana.
Gently stirring the wet and dry ingredients together distributes components without over-manipulating dough. Use a large spoon or rubber spatula to fold rather than vigorously beating. Stir just until no dry pockets remain. The dough should appear well-blended but not completely smooth.
Overstirring overworks the gluten, resulting in tough cookies. Understirring leaves unincorporated dry ingredients that ruin the texture. Find the sweet spot between 10-15 folds for optimum incorporation.
A flexible rubber spatula allows scooping dough from the bowl’s edges and folding inward to integrate chunks of oats, raisins, chocolate and nuts. Scrape the sides and bottom to prevent dry ingredients from clinging.
Unlike stiff metal spatulas that require pressure, a soft spatula gently coats all components without vigorously manipulating gluten networks. This prevents excessive chewiness.
Stand Mixer Settings
Using a stand mixer streamlines the process but demands caution. Employ the paddle attachment on low speed for just 45-60 seconds. Quickly blitzing the ingredients provides adequate distribution without risking overwork.
Avoid the dough hook attachment that vigorously manipulates and activates gluten chains. Likewise, whisk attachments spin too rapidly. Low paddle speed is ideal for tender oatmeal cookies.
Hand Mixing Maneuvers
Without electric mixers, old-fashioned hand stirring with a spoon builds forearm strength! Use a large, preferably wooden spoon to manually incorporate chunky mix-ins.
Fold rather than beating rounds of dough for several minutes until evenly blended. Ten rotations consistently mixes most cookie dough without overmanipulation. Count each full stir cycle to guarantee precision.
Customizing cookie dough by incorporating supplemental flavors allows bakers to make each batch their own. While oatmeal raisin cookies have an inherently sweet and comforting flavor profile, adding extra ingredients like spices, extracts, or mix-ins creates even more crave-worthy texture and taste.
Explore ideas for enhancing cookie dough below.
Spice It Up
Complementing the warmth of cinnamon and nutmeg heightens an oatmeal cookie’s coziness. Stir 1⁄2 teaspoon of ground cinnamon or 1⁄4 teaspoon freshly grated nutmeg into the dough mixture. The baking process blooms these spices’ aromatics.
For more intense flavor, make cinnamon sugar by combining 2 tablespoons granulated sugar with 1 teaspoon ground cinnamon. Roll balled dough portions in the mixture before baking. The exterior crystallizes into a fragrant, sweet crunch embedding the soft cookies.
Ginger lends gentle heat and vibrance. Add 1⁄4 cup minced crystallized ginger with the oats and raisins when mixing. Or use ground ginger, starting with 1⁄4 teaspoon and adding more to taste.
Speaking of ginger, check out my ginger cookie dough recipe!
Extract Extra Flavor
Clear extracts like vanilla, almond and maple introduce potent new notes without altering dough texture. Add 1 teaspoon vanilla or maple extract with the wet ingredients for straightforward enhancement.
For bolder impact, make vanilla sugar. Scrape vanilla beans’ tiny seeds into 1⁄4 cup sugar. Let the mixture infuse overnight, then use this special sugar when preparing the dough.
Almond extract gains complexity when paired with toasted nuts. Sprinkle sliced almonds on the baking sheet before placing cookie dough portions. Bake until golden.
Mix in More Goodies
Beyond raisins, mix-ins like chocolate, coconut, dried fruit or nuts make cookies extra special. Play with 1⁄2 cup additions to create tasty riffs.
Chop chocolate bars instead of chips for greater decadence. The dough softens melty morsels perfect for any chocolate lover.
For tropical flair, stir unsweetened coconut flakes into the complete dough mixture. Toasting the coconut first adds depth.
Diced dried apricots, cranberries, cherries or blueberries lend chewy, fruity bursts throughout. For juicier texture, plump dried fruit in hot water before incorporating.
Finally, chopped pecans, walnuts or peanuts contribute contrasting crunch. Lightly toasting nuts intensifies their flavor before mixing them in.
Storing and Using the Dough
Properly storing oatmeal raisin cookie dough ensures optimum flavor and texture when you’re finally ready to bake those cookies. A few simple storage tricks keep dough fresh for days or even months. Understanding ideal baking methods from chilled dough also prevents common cookie mishaps.
With ideal cookie dough storage methods and baking adjustments, oatmeal raisin cookie dough satisfies cravings for months on end. A little planning preserves dough perfectly until you’re ready to enjoy freshly baked cookies.
Tightly wrap balls of oatmeal raisin dough in plastic wrap or place in a sealed container. Refrigeration prevents the dough from drying out while allowing flavors to meld more profoundly. Sugar and butter permeate the oats and raisins during chilled storage.
Cookie dough lasts 5-7 days refrigerated. For a longer shelf life of up to 6 weeks, freeze dough instead. Thaw chilled dough overnight in the fridge before using it to prevent spreading while baking. Room temperature dough bakes more evenly.
Freezing extends oatmeal raisin cookie dough’s lifespan exponentially while retaining moisture and flavor. Form dough into a log shape, wrap it in parchment, then seal it in a freezer bag eliminating air exposure. Portion sliced rounds from frozen dough as needed.
Frozen cookie dough lasts at least 8 months. Label bags with baking instructions and freeze dates for reference. Thaw logs overnight in the fridge, then slice the chilled dough into rounds before baking.
Alternatively, scoop dough into balls on a baking sheet lined with parchment before freezing solid. Transfer frozen portions into bags granting grab-and-go convenience. Thaw completely before baking.
Baking cookies from properly chilled dough means less spreading for thicker results. But refrigerator temperatures vary, so check doneness frequently.
Since chilled dough doesn’t spread as readily, space mounds a few inches apart on baking sheets. Bake frozen dough a minute or two longer at a slightly lower temperature, watching closely to prevent burning.
Let baked cookies cool on the baking sheet for a few minutes before transferring to a rack. Warm cookies are fragile but finish crisping once cooled. Devour chewy oatmeal raisin cookies with a cold glass of milk or hot tea!
Sweet and Wholesome Cookie Dough with Oatmeal and Raisins!
This scrumptious oatmeal raisin cookie dough comes together easily with pantry staples. Add raisins or other tasty mix-ins as desired! Techniques like chill time and batch baking deliver flawless texture and flavor.
Choose long-term freezing or short-term refrigeration based on planned baking timeline. Thaw chilled logs overnight before slicing and baking. With the right strategies, oatmeal raisin cookie dough stays moist for months ahead or ready for next-day enjoyment.
Impress friends and family by sharing cookies personalized to their preferences. Finally, follow baking tips to guarantee every round turns out thick and chewy—never dried out. Now that the secrets are out, anyone can master these soft, heavenly oatmeal raisin cookies!
How To Make Oatmeal Raisin Cookie Dough: FAQs
Should you refrigerate oatmeal raisin cookie dough before baking?
Yes, you should refrigerate oatmeal raisin cookie dough for at least 2 hours (or up to 3 days) before baking. This allows the flavors to meld and also prevents the dough from spreading too much while baking.
What are oatmeal raisin cookies made of?
Oatmeal raisin cookies are made from rolled oats, brown sugar, butter, eggs, vanilla, flour, baking soda, cinnamon, salt, and raisins. The oats and raisins provide texture while the brown sugar, butter, and eggs bind the cookies and provide moisture.
Should you soak raisins before baking cookies?
Yes, it’s best to soak raisins in hot water for 5-10 minutes before adding them to oatmeal raisin cookie dough. This plumps up the raisins so they don’t burn or become too hard when baked. Just drain well before mixing in.
Why didn’t my oatmeal raisin cookies rise?
If your oatmeal raisin cookies didn’t rise properly, it could be because you omitted the baking soda or didn’t allow the dough to chill before baking. Chilling allows the baking soda to react with other ingredients for lift. Overmixing can also prevent lift.
Oatmeal Raisin Cookie Dough Recipe
This recipe highlights the importance of precise measurement, gentle mixing, and proper chilling for achieving the perfect texture in your oatmeal raisin cookies.
- Prep Time: 20 mins
- Total Time: 32 mins
- 1 1⁄2 cups (150g) oats
- 3⁄4 cup (165g) brown sugar
- 1 cup (230g) butter, softened
- 2 eggs
- 1 1⁄4 cups (155g) whole wheat flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup (145g) raisins
- Level off dry ingredients and carefully measure liquids.
- Combine wet and dry ingredients gently. Avoid overmixing to prevent tough cookies.
- If using mix-ins, incorporate them evenly.
- Refrigerate the dough balls overnight.
- Bake a single sheet at a time for even cooking.
- Stirring Basics: Gently stir until just blended, about 10-15 folds.
- Spatula Strategies: Use a rubber spatula to fold in ingredients, scraping the sides of the bowl.
- Stand Mixer Settings: If using a mixer, use a paddle attachment on low speed for 45-60 seconds.
- Hand Mixing Maneuvers: Fold with a large spoon, ensuring even distribution.
- Feel free to substitute ingredients like dairy-free butter or gluten-free oats to accommodate diets.
- Serving Size: 1 cookie
- Calories: 200 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 5 g
Keywords: Oatmeal Raisin Cookie Dough Recipe