Thin and Chewy Raisin Oatmeal cookies with a caramelly taste and hint of cinnamon, nutmeg and allspice. This spice blend produces the very best and most addictive chewy oatmeal cookies! Crispy on the edges and soft and chewy in the center, these cookies bend, not snap.
So, around Christmas when I'm baking everyone's favorite cookies, I make sure to always have a batch of oatmeal raisin cookies prepared. These thin and chewy oatmeal raisin cookies are my dad's absolute favorite cookie! After baking this chewy, delicious oatmeal cookie recipe this year, I must admit they are the best ever oatmeal raisin cookies! Honestly, they completely ruined my diet. ð
â¨When I bake Thin and Chewy Oatmeal Raisin Cookies, I usually double the batch. Then, I mix everything except the raisins and spices together. Next, I separate the batter into 2 bowls. In one of the bowls I add raisins and spice, and the other I add about 1/2 cup more flour. Aha, now I have 2 kinds of cookies to please both raisin lovers and non raisin lovers! The oatmeal cookies without the raisins and spice have a thin and chewy texture and taste totally caramelly!
You can use either Old Fashioned rolled oats or quick cooking oats.
I prefer the old fashioned rolled oats for the moist, chewy texture they provide in this oatmeal cookie recipe. (but I have used quick cooking oats in a pinch)
The quick cooking oats absorb more moisture so will produce a thicker, drier oatmeal cookie....need I say more?
Thin and chewy Oatmeal Raisin Cookies can be made ahead and frozen. I usually make a double batch, bake them, and freeze most of them for later. The oatmeal cookies thaw very quickly and stay fresh in the freezer for up to 4 months. Or, you can freeze the dough. Just place scoops of the batter on a parchment covered baking sheet and freeze. Then, once they are frozen, place the dough balls into a freezer bag or container. Bake as instructed from frozen, just adding on about 2 minutes.
A widespread speculation of where Oatmeal cookies originated, is that they came from Scottish or British oatcakes. Soldiers would carry these cakes with them in wartime for the quick and sustaining energy they provide. In the U.S. the first oat cookie recipe was invented by Fannie Merritt Farmer, who developed them in 1896. The recipe really took off, with raisins included, when Quaker Oats printed it on their box of oats in the early 1900s. The first Oatmeal cookies recipe was known as health food! Oatmeal raisin cookies are one of the most popular and well-loved cookies in North America!
To store oatmeal raisin cookies, first let them completely cool on a wire cooling rack. Then, place the cookies into a sealed container or sealable plastic bags. You can then keep the oatmeal cookies on the counter for up to 5 days. To store longer, place in the deep freezer for up to 4 months.
1.In a mixer or large bowl, beat the eggs until frothy.
2. Add both sugars and mix well.
3. Add the oil and vanilla and mix.
4. In a small bowl, combine the baking soda with the hot water and stir into the liquid ingredients.
5. Mix the oats, flour, and salt into the liquid ingredients.
6. Add the raisins, cinnamon, nutmeg, and allspice and stir to combine.
7. Drop by spoonfuls onto a parchment covered baking sheet. The batter is quite sticky and will spread when cooked.
8. Bake at 350°F for about 8 minutes. Let the cookies cool for a few minutes before removing to wire cooling racks.
Thin and Chewy Raisin Oatmeal cookies recipe, with a caramelly taste and hint of cinnamon, nutmeg and allspice. This spice blend produces the very best and most addictive chewy oatmeal cookies! Crispy on the edges and soft and chewy in the center, these cookies bend, not snap.
In a mixer or large bowl, beat the eggs until frothy.
Add both sugars and mix well.
Add the oil and vanilla and mix.
In a small bowl, combine the baking soda with the hot water and stir into the liquid ingredients.
 Mix the oats, flour, and salt into the liquid ingredients.
Add the raisins, cinnamon, nutmeg, and allspice and stir to combine.
Drop by spoonfuls onto a parchment covered baking sheet. The batter is quite sticky and will spread when cooked.
Bake at 350°F for about 8 minutes. Let the cookies cool for a few minutes before removing to wire cooling racks.
Servings 48
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
