Soft and Chewy Oatmeal Raisin Cookies
Soft and chewy oatmeal raisin cookies with crisp edges, lots of oats and raisins, and warm cinnamon and allspice.
Servings: 22 cookies
Ingredients
- 1 cup white whole wheat flour
- 1/2 cup all-purpose flour
- 3 cups old fashioned rolled oats
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine kosher salt
- 1 cup unsalted butter softened
- 1 cup dark brown sugar packed
- 3/4 cup granulated sugar
- 2 eggs room temperature
- 1 1/2 teaspoon vanilla bean paste or vanilla extract
Instructions
- Preheat oven to 350° F. and line a rimmed baking sheet with parchment paper. In a mixing bowl, whisk together the flour, oats, cinnamon, allspice, baking powder, and salt.
- In the bowl of a stand mixer add the softened butter, brown sugar, and granulated sugar. With the paddle attachment, beat on medium-high speed for 2-3 minutes or until the mixture is light and fluffy. Scrape down the sides of the bowl at least once.
- Add in the eggs and vanilla bean paste then beat again until thoroughly combined, about 1 minute. Scrape down the sides of the bowl once.
- Pour the dry ingredients into the mixer bowl. Beat on low to start then increase the speed slightly. Beat just until the flour is incorporated and you can no longer see it. Scrape down the sides of the bowl as needed. Don't overmix.
- Fold in the raisins with a rubber spatula. The dough will be a little sticky looking. Cover the bowl with plastic wrap and refrigerate for 30-60 minutes, 60 minutes if you're worried about them spreading too much.
- Use a 3 tablespoon cookie scoop to scoop out balls of cookie dough. Use clean hands to roll them into balls. Place the cookie dough balls onto the prepared baking sheet spacing them approximately 2 1/2 inches apart.
- Bake on the middle rack of the oven for 12-14 minutes or until the edges are light brown, but the middle looks soft and under baked. The cookies will continue to bake as they cool. Sprinkle with flaky sea salt immediately after removing them from the oven.
- Cool on the baking sheet for 2-3 minutes before transferring them to a cooling rack to cool completely.
Notes
Storage and Freezing - Store the cookies in an airtight container at room temperature for 4-5 days. They can also be frozen for up to 2 months. Unbaked cookie dough balls can also be frozen for up to 2 months. No need to thaw them, just bake from frozen, but add an additional 2-3 minutes of baking time.
Nutrition
Calories: 216kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 37mg | Sodium: 73mg | Potassium: 72mg | Fiber: 2g | Sugar: 17g | Vitamin A: 280IU | Vitamin C: 0.02mg | Calcium: 30mg | Iron: 1mg