Soft & Chewy Oatmeal Raisin Cookie Recipe (2024)

FAQs

Why are my oatmeal raisin cookies hard? ›

Overmixing develops the gluten in the flour, which can produce tough cookies. If the recipe doesn't call for an electric mixer, mix in dry ingredients using a wooden spoon.

Good rule of thumb: always use room temperature eggs when using room temperature butter. Raisins: Soak your raisins in warm water for 10 minutes before using (blot very well to dry them) – this makes them nice and plump for your cookies.

The best oatmeal cookies, like the kind we're sharing here, are soft and chewy through the center with crispy edges.

If you find that your oatmeal cookies are coming out flat or spread too much while baking. It is probably because the butter has warmed too much and become too soft during the mixing process. Before you begin making this cookie recipe, the butter should be soft, but not room temperature.

Different types of sugars affect the texture because they absorb different amounts of water. Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies.

The science is simple: According to the flour authorities over at Bob's Red Mill, cornstarch can help “soften the rigid proteins of the flour, resulting in a light and chewy dessert.” “The cornstarch complements the flour in absorbing the liquids, but won't develop gluten structure like the flour will,” stresses ...

Try sautéing them the raisins in oil over medium heat, stirring frequently until they are puffy and round. Let them cool, and you will be left with extra chewy raisins, similar to the texture of ones in a granola bar.

Although I like to use dark raisins in these cookies you could also use golden raisins. Both dark and golden raisins are simply dried Thompson seedless grapes.

Putting a slice of fresh white bread in the container with the cookies will help the cookies stay soft: fresh bread is moist, and that slice will give up its moisture for the greater good: keeping the cookies from drying out. We recommend white bread so that no flavor is transferred to the cookies.

For soft cookies, use: Brown sugar, as it has a high moisture content and retains moisture better than white sugar. Also, when combined with eggs, brown sugar can prevent spreading (taller cookies tend to be softer and fluffier). Shortening instead of butter or in addition to butter.

How to make oatmeal cookie dough more moist? ›

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

Why are my oatmeal raisin cookies so dry? Using quick oats will result in a dry oatmeal raisin cookie or measuring the ingredients incorrectly. Make sure you are using proper measuring techniques. It's also important to bake these cookies immediately after mixing.

The easiest way to soften cookies with bread is to place the cookies in an airtight container with a slice of bread and leave them for a few hours. The bread will release moisture and help to rehydrate the cookies, making them soft and chewy once again.

However they won't be particularly chewy and they should not spread out on the baking sheet that much. There are several reasons why the cookies may have become dry and crumbly but the two most likely are that either the cookies were baked for too long or too much flour was added to the dough.

Simply lay the bread at the bottom of the container and pile your cookies on top of it, seal the lid, and wait a few hours. The cookies will soak up all the moisture from the bread and by the next morning, they will taste as good as the day they came out of the oven gooey.

Is there a way for me to make my soft cookies become hard and crunchy without it melting? Aside ftom cooking them an extra two or three minutes, there are a few things you can try. Using egg whites instead of whole eggs will make crisper cookies.

Keep Them Sealed

The key to keeping cookies fresh and soft is to seal them in an airtight container, like a resealable freezer bag. And here's a nifty little trick: add a piece of bread to the bag.

Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.