Uploaded March 2021 | Updated September 2026, 11 hours ago
One of the primary concerns in making oatmeal raisin cookies is the texture of the raisins. If old raisins are used, they can end up being quite dry and rather nasty in the finished cookies. A common solution to this problem is to soak the raisins. They could be soaked for 1-2 hr or overnight in something like (white) grape or apple juice, or possibly other juices. In researching this recipe, I also saw a technique involving mixing the egg and vanilla together and letting the raisins soak while getting all the other ingredients together.
Instead, we have chosen to use raisins soaked in rum. I generally keep a jar in my cabinet with about a cup of raisins soaking in rum. They will keep indefinitely this way. If you don’t keep rum raisins, let them soak overnight for best results, but even an hour or two of soaking will make a good difference.
The flavor of the rum in the finished cookies was delicious. Whatever flavor there is in whatever juice you may choose to use will definitely come through clearly, so choose wisely.
Makes roughly 24 cookies.
Equipment:
• small sheet pan lined with parchment or wax paper for freezing dough balls
• regular sheet pan lined with parchment or silicon baking sheet for baking cookies
• stand mixer is highly recommended
• 2 teaspoons for making cookie balls
Ingredients:
1⁄2 cup butter room temperature
2/3 cup brown sugar
1 ea egg room temperature
1/2 tsp vanilla
3/4 cup AP flour
1 1/2 cup rolled oats
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
2/3 cup soaked raisins chopped
1/2 cup walnuts or pecans lightly toasted then chopped
Procedure:
1. Get butter and eggs out a few hours early, to come to room temperature. Soak the raisins at this time as well, if need be.
2. Preheat the oven to 350F.
3. Combine butter and sugar in the mixing bowl until smooth and homogeneous. Remember to scrape the bottom of the mixer bowl.
4. Add the egg, vanilla, cinnamon, salt, baking powder and soda, and mix again, not forgetting to scrape, until homogeneous.
5. Add the chopped raisins and stir through.
6. Add the oats and flour and carefully pulse together. Scrape the bowl and mix again, until there are no streaks of butter, but try not to overmix.
7. Add any nuts at the very end of this mixing process.
8. Using two teaspoons, portion quenelles of cookie mix onto the freezing tray. Bake frozen dough balls for 14-16 min at 350F or fresh dough for 12 minutes.
Music: bensound.com/royalty-free-music
One of the primary concerns in making oatmeal raisin cookies is the texture of the raisins. If old raisins are used, they can end up being quite dry and rather nasty in the finished cookies. A common solution to this problem is to soak the raisins. They could be soaked for 1-2 hr or overnight in something like (white) grape or apple juice, or possibly other juices. In researching this recipe, I also saw a technique involving mixing the egg and vanilla together and letting the raisins soak while getting all the other ingredients together.
Instead, we have chosen to use raisins soaked in rum. I generally keep a jar in my cabinet with about a cup of raisins soaking in rum. They will keep indefinitely this way. If you don’t keep rum raisins, let them soak overnight for best results, but even an hour or two of soaking will make a good difference.
The flavor of the rum in the finished cookies was delicious. Whatever flavor there is in whatever juice you may choose to use will definitely come through clearly, so choose wisely.
Makes roughly 24 cookies.
Equipment:
• small sheet pan lined with parchment or wax paper for freezing dough balls
• regular sheet pan lined with parchment or silicon baking sheet for baking cookies
• stand mixer is highly recommended
• 2 teaspoons for making cookie balls
Ingredients:
1⁄2 cup butter room temperature
2/3 cup brown sugar
1 ea egg room temperature
1/2 tsp vanilla
3/4 cup AP flour
1 1/2 cup rolled oats
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
2/3 cup soaked raisins chopped
1/2 cup walnuts or pecans lightly toasted then chopped
Procedure:
1. Get butter and eggs out a few hours early, to come to room temperature. Soak the raisins at this time as well, if need be.
2. Preheat the oven to 350F.
3. Combine butter and sugar in the mixing bowl until smooth and homogeneous. Remember to scrape the bottom of the mixer bowl.
4. Add the egg, vanilla, cinnamon, salt, baking powder and soda, and mix again, not forgetting to scrape, until homogeneous.
5. Add the chopped raisins and stir through.
6. Add the oats and flour and carefully pulse together. Scrape the bowl and mix again, until there are no streaks of butter, but try not to overmix.
7. Add any nuts at the very end of this mixing process.
8. Using two teaspoons, portion quenelles of cookie mix onto the freezing tray. Bake frozen dough balls for 14-16 min at 350F or fresh dough for 12 minutes.
Music: bensound.com/royalty-free-music
