These oatmeal raisin cookies will change your opinion on this classic cookie. By soaking the raisins prior to baking it keeps the cookies moist and soft.
Oatmeal raisin cookies have been a favorite of mine to make around the holidays. While they are great year round, there is something special about baking these during the holidays. I bring these to work a lot to convince anyone that has doubted the awesomeness of this cookie.
In this recipe
Many times oatmeal raisin cookies are called dry. This is normally due to two factors, how long the raisins have been in storage and the amount of liquid/fat added to the recipe. This cookie has the perfect combination and techniques to help overcome this major hurdle. There are some additional flavor tips in the Mix it up section.
Oats, especially if you use quick oats absorb liquid quickly and this can lead to a dry cookie. If you are using the same box of raisins that you used to make cookies from last holiday season that will contribute as well. While dried fruit has a long shelf life the raisins will continue to dry out. Resulting in hard raisins while baking.
The best and easiest way to combat this is by soaking the raisins. This will plump them up so when they bake they release some of the extra liquid. It also has the added benefit of providing additional liquid for the oats to absorb. This is further enhanced by adding the remaining soaking liquid to the cookie dough.
Mix it up
Want to spice up this recipe a little more? Take a look at some of these ideas and baking tips:
- Add cardamom, ginger, or allspice to these cookies.
- Switch the raisins for dried cranberries.
- Instead of soaking in bourbon use a 1/3 a cup of water and add 2 tablespoons of vanilla extract.
- Use a vanilla or cinnamon flavored liquor for the soaking liquid.
- You can soak the raisins for up to 8 hours prior to baking.
- If you don’t have a lot of time to soak the raisins heat up the liquid before pouring over the raisins. This will help speed up the process.
Best Oatmeal Raisin Cookies
- 2 tablespoon cookie scoop
- Stand mixer with paddle attachment
- Sheet pan lined with silicone mat or parchment paper
- Mixing Bowl
- Cooking rack
- 1½ cup all-purpose flour
- 1 cup butter unsalted, softened
- 1 cup brown sugar packed
- ½ cup sugar
- 2 eggs
- ½ cup bourbon
- 1 tsp kosher salt
- 1¼ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- 3 cups rolled oats
- 1½ cups raisins
- In a bowl combine the raisins and bourbon and let soak for 30 minutes
- While the raisins are soaking preheat the oven to 350°F or gas mark 4.
- In a mixing bowl combine the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Using a stand mixer, on medium high speed, beat the butter until smooth. Add the sugars and continue to mix until combined. Add the eggs one and a time waiting a minute until each is combined.
- Reduce the speed to low and add the flour mixture mixing until it is just combined. Add the bourbon soaked raisins and the oats. Mix until combined but do not overmix.
- Place on lined sheet pan and bake for 10-12 minutes until edges start turning brown. Allow to cool for 2 minutes before transferring to a cooling rack. Repeat with the rest of the dough.