Oatmeal Raisin Cookies



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Cookies are a simple pleasure. They include bite sized goods of all sorts meringues, wafers, and biscuits to name a few. The term cookie comes from the Medieval Dutch for "little cake". Oatmeal cookies descended down from oatcakes, a staple food from the british isles.

One reason that I love oatmeal raisin cookies is that they are perfect for substituting whole wheat flour into. More so than chocolate chip, peanut butter or sugar cookies, the whole wheat flour in oatmeal cookies just blends in seamlessly.

Delicious Oatmeal Raisin Cookies With Coconut

Oatmeal raisin cookies on a plate.Delicious and chewy oatmeal raisin cookies with coconut.
Ingredients for oatmeal raisin cookies: oats, sugar, flour, soda, salt, cinnamon, raisins, coconut, butter, vanilla, and eggs.

Ingredients for oatmeal raisin cookies: oats, sugar, flour, soda, salt, cinnamon, raisins, coconut, butter, vanilla, and eggs.

Creaming the butter and sugar together.

Begin by creaming the butter and sugar together.

Combine the eggs and vanilla and whip them together.

Combine the eggs and vanilla and whip them together.

Combining the flours, soda, salt, and cinnamon together.

Whisk the flours, soda, salt, and cinnamon together.

Adding the egg mixture to the sugar and butter mixture.

Adding the egg mixture to the sugar and butter mixture.

Adding the flour mixture to the wet ingredients.

Adding the flour mixture to the wet ingredients.

The batter mixture, notice that it is a loose batter.

The batter mixture, notice that it is a loose batter.

Add the raisins and coconut. Stir to mix and add the oats.

Add the raisins and coconut. Stir to mix and add the oats.

Forming the cookie dough into balls.

Form into balls about 1-1/2 inches / 3-1/4 centimeters in diameter.

The cookies cooling on a cookie sheet.

Bake until golden brown.

Chewy Oatmeal Raisin CookiesChewy Oatmeal Raisin Cookies

Easy Oatmeal Cookie Recipe

  • Yield: 3 dozen cookies
  • Prep Time: 30 minutes
  • Cook Time: 11 minutes per batch
  • Oven 375° F / 190° C

Ingredients

  • 85 grams / 3 ounces whole wheat flour
  • 85 grams / 3 ounces all purpose flour
  • 5 grams / 1 teaspoon baking soda
  • 2-1/2 grams / 1/2 teaspoon cinnamon
  • 2-1/2 grams / 1/2 teaspoon kosher salt
  • 227 grams / 8 ounces / 2 sticks butter
  • 90 grams / 3-1/4 ounces sugar
  • 265 grams / 9-1/3 ounces brown sugar
  • 2 eggs
  • 5 milliliters / 1 teaspoon vanilla
  • 113 grams / 4 ounces raisins
  • 113 grams / 4 ounces coconut
  • 240 grams 8-1/2 ounces rolled oats

Method

  1. Preheat oven to 375° / 190° C.
  2. Combine the flours, baking soda, cinnamon and salt in a bowl and whisk to combine, then set aside.
  3. Combine the butter and sugars in the bowl of a stand mixer and beat with the paddle attachment on speed setting 2, scraping down the bowl as necessary, until the sugar has dissolved and it is light and fluffy, about 10 minutes.
  4. Combine the eggs and vanilla in a bowl and whip to mix. With the mixer running add the eggs to the sugar mixture in three additions, ensuring that each addition is fully incorporated before adding the next. Remove the bowl from the mixer and thoroughly scrape the bowl with a rubber spatula making certain everything is homogenized. Place back onto the mixer and beat another minute.
  5. Remove the bowl from the mixer. Add the flour mixture and stir with the rubber spatula to incorporate. Then place back onto the mixer and beat with the paddle on low speed until it is fully mixed, about two minutes.
  6. Remove the bowl from the mixer and add the raisins and coconut. Stir lightly, add the oats and thoroughly mix with the rubber spatula.
  7. Drop by rounded teaspoons onto a parchment lined sheet pan. Gently shape cookies into a ball and bake until the cookies are golden brown, about 11 minutes. Remove the sheet pan to a wire rack and allow to cool for a minute. Gently slide the cookies onto a rack bu pulling the parchment paper off the pan and onto the rack. Allow to cool completely. Repeat this step until all of the cookies are baked.

Notes

  1. Depending on the size of the cookie dough ball you make the cookies may be very slightly underdone in the centers. Not to worry, let them rest for a minute on the sheet pan and they will finish cooking.
  2. In baking and pastry many preparations are categorized by their mixing method. Cookies generally are made using the creaming method. You start by creaming the butter and sugar together until the sugar is dissolved then incorporate the eggs.
  3. Cookies are best stored in an airtight container. They keep exceptionally well by storing the airtight container in your freezer. To serve remove from freezer and let stand for 2 to 3 minutes.

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