Oatmeal Raisin Cookies 燕麦葡萄干饼干

by Angie Liew
Oatmeal Raisin Cookies Feature Photo 燕麦葡萄干饼干

 

Oatmeal Raisin Cookies Recipe 燕麦葡萄干饼干食谱

These Oatmeal Raisin Cookies are just how I like them to be. They are wonderfully thick, soft, chewy and loaded with wholesome rolled oats, sweet golden raisins and crunchy nuts. I added chopped nuts in this recipe because they were just made to go together. These cookies are simple, nothing fancy, just packed with homemade goodness.

Oatmeal Raisin Cookies Recipe 燕麦葡萄干饼干食谱

These fabulous cookies are so easy to put together. Just cream butter and add brown sugar. Mix until blended and then add in flour. Lastly stir in the rolled oats, raisins and pecans until just combined. Form into balls, bake and we’re done!  These delightful Oatmeal Raisin Cookies smell just heavenly when baking that everyone in your family will surely enjoy!

Oatmeal Raisin Cookies Recipe 燕麦葡萄干饼干食谱

Oatmeal Raisin Cookies Recipe 燕麦葡萄干饼干食谱


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Oatmeal Raisin Cookies 燕麦葡萄干饼干
By Angie Liew of Huang Kitchen
Oatmeal Raisin Cookies are wonderfully thick, soft, chewy and loaded with wholesome rolled oats, sweet golden raisins and crunchy nuts. Toasted nuts is a MUST without which, these cookies are just not complete.These cookies are nothing fancy, just packed with homemade goodness.
Serving For
75cookies
Prep Time
20minutes
Cook Time
15minutes
Serving For
75cookies
Prep Time
20minutes
Cook Time
15minutes
Ingredients
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Change Servings?
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Instructions
  1. Prepare all ingredients needed to make the oatmeal raisin cookies.
    Prepare all ingredients needed to make the oatmeal raisin cookies.
    Prepare all ingredients needed to make the oatmeal raisin cookies.
    Prepare all ingredients needed to make the oatmeal raisin cookies.
  2. First, preheat oven to 180 degree C and arrange baking tray to be in the centre of oven.
    First, preheat oven to 180 degree C and arrange baking tray to be in the centre of oven.
    First, preheat oven to 180 degree C and arrange baking tray to be in the centre of oven.
    First, preheat oven to 180 degree C and arrange baking tray to be in the centre of oven.
  3. Put pecans on a baking sheet and toast them in the 180 degree C preheated oven just until they become aromatic, about 5 minutes.
    Put pecans on a baking sheet and toast them in the 180 degree C preheated oven just until they become aromatic, about 5 minutes.
    Put pecans on a baking sheet and toast them in the 180 degree C preheated oven just until they become aromatic, about 5 minutes.
    Put pecans on a baking sheet and toast them in the 180 degree C preheated oven just until they become aromatic, about 5 minutes.
  4. Let the toasted pecans cool and then coarsely chop for later use.
    Let the toasted pecans cool and then coarsely chop for later use.
    Let the toasted pecans cool and then coarsely chop for later use.
    Let the toasted pecans cool and then coarsely chop for later use.
  5. Soak raisins in hot water until they turn plump and moist, about 10 minutes.
    Soak raisins in hot water until they turn plump and moist, about 10 minutes.
    Soak raisins in hot water until they turn plump and moist, about 10 minutes.
    Soak raisins in hot water until they turn plump and moist, about 10 minutes.
  6. Then drain well and set aside. And we're ready to make the cookies.
    Then drain well and set aside. And we're ready to make the cookies.
    Then drain well and set aside. And we're ready to make the cookies.
    Then drain well and set aside. And we're ready to make the cookies.
  7. First, place the softened butter into a mixing bowl of a stand mixer and beat on low speed, until it becomes soft and creamy.
    First, place the softened butter into a mixing bowl of a stand mixer and beat on low speed, until it becomes soft and creamy.
    First, place the softened butter into a mixing bowl of a stand mixer and beat on low speed, until it becomes soft and creamy.
    First, place the softened butter into a mixing bowl of a stand mixer and beat on low speed, until it becomes soft and creamy.
  8. Then, gradually add in the brown sugar. Then, on medium speed, cream the butter and sugar until mixture is smooth.
    Then, gradually add in the brown sugar. Then, on medium speed, cream the butter and sugar until mixture is smooth.
    Then, gradually add in the brown sugar. Then, on medium speed, cream the butter and sugar until mixture is smooth.
    Then, gradually add in the brown sugar. Then, on medium speed, cream the butter and sugar until mixture is smooth.
  9. Then add in egg and vanilla extract.
    Then add in egg and vanilla extract.
    Then add in egg and vanilla extract.
    Then add in egg and vanilla extract.
  10. Continue beating until mixture is light and fluffy.
    Continue beating until mixture is light and fluffy.
    Continue beating until mixture is light and fluffy.
    Continue beating until mixture is light and fluffy.
  11. In a separate bowl, whisk together sifted all-purpose flour and self-raising flour.
    In a separate bowl, whisk together sifted all-purpose flour and self-raising flour.
    In a separate bowl, whisk together sifted all-purpose flour and self-raising flour.
    In a separate bowl, whisk together sifted all-purpose flour and self-raising flour.
  12. Add the flour mixture to the creamed butter mixture.
    Add the flour mixture to the creamed butter mixture.
    Add the flour mixture to the creamed butter mixture.
    Add the flour mixture to the creamed butter mixture.
  13. Beat until mixture is well incorporated.
    Beat until mixture is well incorporated.
    Beat until mixture is well incorporated.
    Beat until mixture is well incorporated.
  14. Stir in chopped pecans, rolled oats and raisins.
    Stir in chopped pecans, rolled oats and raisins.
    Stir in chopped pecans, rolled oats and raisins.
    Stir in chopped pecans, rolled oats and raisins.
  15. Using an ice-cream scoop, spoon the oatmeal cookie dough onto ungreased baking sheets about 2 inches apart.
    Using an ice-cream scoop, spoon the oatmeal cookie dough onto ungreased baking sheets about 2 inches apart.
    Using an ice-cream scoop, spoon the oatmeal cookie dough onto ungreased baking sheets about 2 inches apart.
    Using an ice-cream scoop, spoon the oatmeal cookie dough onto ungreased baking sheets about 2 inches apart.
  16. In batches, bake the oatmeal cookies in the preheated oven for 12 to 15 minutes until very lightly browned on the sides. The centres of cookies will still be soft and a little wet.
    In batches, bake the oatmeal cookies in the preheated oven for 12 to 15 minutes until very lightly browned on the sides. The centres of cookies will still be soft and a little wet.
    In batches, bake the oatmeal cookies in the preheated oven for 12 to 15 minutes until very lightly browned on the sides. The centres of cookies will still be soft and a little wet.
    In batches, bake the oatmeal cookies in the preheated oven for 12 to 15 minutes until very lightly browned on the sides. The centres of cookies will still be soft and a little wet.
  17. Remove from oven and let the cookies cool on baking sheet for about 5 minutes.
    Remove from oven and let the cookies cool on baking sheet for about 5 minutes.
    Remove from oven and let the cookies cool on baking sheet for about 5 minutes.
    Remove from oven and let the cookies cool on baking sheet for about 5 minutes.
  18. Then transfer the cookies to a wire rack to cool completely. And we're done!
    Then transfer the cookies to a wire rack to cool completely. And we're done!
    Then transfer the cookies to a wire rack to cool completely. And we're done!
    Then transfer the cookies to a wire rack to cool completely. And we're done!
  19. These cookies stay fresh at room temperature for up to 1 week. They are however best enjoyed fresh on the day they are baked. As always, ENJOY!
    These cookies stay fresh at room temperature for up to 1 week. They are however best enjoyed fresh on the day they are baked. As always, ENJOY!
    These cookies stay fresh at room temperature for up to 1 week. They are however best enjoyed fresh on the day they are baked. As always, ENJOY!
    These cookies stay fresh at room temperature for up to 1 week. They are however best enjoyed fresh on the day they are baked. As always, ENJOY!
Notes

Soaking the dried raisins before baking keeps the raisins plump and moist. It also prevent the raisins from being burnt while baking.

Old-fashioned rolled oats give these oatmeal cookies a more chewy, hearty and thick texture.

Be careful not to overcook the cookies as oatmeal cookies get very crispy if baked too long and they're best enjoyed if they are slightly chewy.

Baked oatmeal cookies freeze well up to 3 months.

Unbaked cookie dough balls can be frozen up to 3 months. There is no need to thaw when baking frozen cookie dough. Just bake for a slightly longer time.

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