Soft Chewy Easy Oatmeal Raisin Cookies

Photo Credit: Center Cut Cook

When it comes to homemade cookie recipes from scratch, everyone needs a good oatmeal cookie recipe. Oatmeal cookies are up there in popularity with chocolate chip cookies, but they offer a denser, chewier cookie that could almost pass as a healthy snack. Where did the famous oatmeal cookie recipe come from though? Like most yummy cookie recipes, this cookie recipe goes back in history. In Scotland, people were known to carry oatmeal around in pouches to snack on, but in the late 1800s, it was made into a cookie to make it easier and tastier to eat. As you can imagine, eating handfuls of raw oats wouldn't be all too appealing but add some flour, butter and sugar and make a cookie out of it and then it's a satisfying snack and even a sweet treat. Now people all over the world love oatmeal cookies and some people like Ashley from Center Cut Cook have them as their favourite cookie. In the US, April 30th is actually National Oatmeal Cookie Day.

You've probably noticed that oats come in different forms and learning about the different types and what they are used for is a good thing to do when you want to bake and cook with oats. There are oat groats which are the kernels that are great for breakfast cereal, and they are easy to digest. Steel cut oats are denser and chewy. These oats are made but putting the grain through steel blades that slice them thinly. Then you have old fashioned oats which have been steamed and then rolled. Quick cooking oats are cut before rolling, and instant oatmeal is partially cooked and then rolled really thinly. Oat bran is the outer layer of the oat grain, and oat flour is ground up into a fine dust to be used for baking. Usually, old-fashioned oats, rolled oats or quick cooking oats are used in cookie recipes because steel cut oats and instant oats won't give you the best results when it comes to cookie recipes. This homemade cookie recipe calls for rolled oats. It also uses some cornstarch in the recipe which makes the cookies very soft and thick.

Also, the addition of corn starch means that the cookies don't need to be chilled before baking. She also adds brown sugar and molasses for a nice, sweet flavour, and of course the raisins. If you have raisins at home that are a little dried out, not to worry, Ashley recommends to soak them in some hot water for a few minutes before you use them in your recipe. If you would rather not have raisins in your cookies, you can use some chocolate chips instead which would also taste really great. Simply mix some butter, brown sugar, and white sugar in a bowl until they are smooth. Then you add the egg, molasses and vanilla. Next up are the dry ingredients which you will mix until everything is coated in the wet ingredients. Once your dough is made, you can make it into small balls and place them on your lined or greased cookie sheet spaced out. You can also use a cookie scoop or a tablespoon so that they all end up the same size. Ashley says to bae six cookies at a time for 5 to 10 minutes and then remove the cookies from the oven and let them cool on a plate or cooling rack. This recipe makes 18 cookies in total, and they make the perfect snack on the go. Enjoy this yummy cookie recipe and other homemade cookie recipes from scratch on Center Cut Cook.***

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