These healthy Oat and Raisin Cookies are incredibly chewy, moist, and delicious! They’re super easy to make, use few and wholesome ingredients, and have the perfect amount of raisins in every single bite!
Some things, like broccoli cheddar soup and Italian tomato bruschetta, are just tried and true, classic AF recipes loved by people from all over the world. You really can’t argue with a good ol’ fashioned classic. I mean, as I always like to say, these dishes/recipes are a classic for a reason. And usually a very, verrrry good reason. Am I right?!
Now, don’t go on asking me how far back the classic flavour combo of oatmeal and raisins dates back to. Because, if I had to guess, I’d probably tell you something along the lines of ‘as far back as dinosaurs’.
Now whether or not that’s true is neither here nor there but the point is I, personally, have never known a day where oatmeal raisin cookies didn’t exist. Talk about a good ol’ fashioned classic. One that definitely remains a classic for very, verrrry good reason!
Is it just me or are raisins underrated? Like every time I have one – whether that be on their own or in something like these chewy oatmeal raisin cookies – I get reminded about how good they are and wonder why I don’t have them more often. Especially in soft, tender, chewy, and delicious cookie form. And with how simple and quick these healthy cookies are to whip up, I don’t have any excuse or reason not to change that!
So, whether you already know and love the classic oatmeal and raisin flavour combo. Or you, like me, need to be reminded that you actually do love raisins, these healthy oatmeal raisin cookies will definitely hit the spot. They’re super easy to make, bake up in under 12 minutes, and will satisfy any sweet tooth or cookie craving.
Plus, they’re perfect for any occasion, from lazy Sunday afternoons to bustling bake sales. They’re as classic as it gets and I wouldn’t change a thing!
INGREDIENTS TO MAKE OATMEAL RAISIN COOKIES
A few basic pantry baking staples and wholesome ingredients come together to create delicious oatmeal raisin cookies that are not only flavourful but also packed with nutrients. Let’s discuss each one in a little bit more detail down below:
- Oats: Provide texture and a bit of a nutty flavour to the cookies. Oats are a good source of fiber, protein, and various nutrients like manganese, phosphorus, magnesium, and zinc. They also contain antioxidants. Old-fashioned rolled oats (whole oats that are rolled flat to create flakes) work best in this recipe.
- Whole Wheat Flour: Adds a nutty flavour and denser texture to the cookies. While whole wheat flour keeps these cookies on the healthier side of things, you can use a different kind of flour (such as all purpose, almond, or gluten free) instead, if you prefer.
- Baking Soda: A leavening agent that helps the cookies rise by producing carbon dioxide when combined with acidic ingredients (like applesauce in this recipe). It also contributes to the cookies’ overall texture.
- Cinnamon: Adds warmth and a hint of spice to the cookies. It pairs well with the sweetness of the honey or maple syrup. It also enhances the overall flavour profile of these healthy oatmeal raisin cookies.
- Salt: Enhances the flavour of the cookies and balances out the overall sweetness. It also helps strengthen the structure of the dough and improves texture.
- Applesauce: Adds moisture to the cookies while also reducing the amount of fat needed in the recipe. It’s a healthier alternative to butter or oil and helps bind the ingredients together. Use unsweetened applesauce for best results.
- Honey or Maple Syrup: Provide sweetness to the cookies without the need for refined sugar. They also add moisture and flavour. Honey has a slightly floral taste, while maple syrup has a rich, caramel-like flavour. You can use either one in this recipe for chewy oatmeal raisin cookies.
- Coconut Oil: Adds moisture and richness to the cookies. It also provides healthy fats, including medium-chain triglycerides (MCTs), which are believed to have various health benefits.
- Egg: Act as a binder and provide structure to the cookies. They also contribute to the cookies’ texture and help them rise during baking.
- Vanilla Extract: Enhances the flavour of the cookies with its sweet and floral notes. It adds depth and complexity to the overall taste of these oat and raisin cookies.
- Raisins: Add natural sweetness and chewiness to the cookies. They’re a good source of energy and contain vitamins, minerals, and antioxidants.
HOW TO MAKE CHEWY OAT AND RAISIN COOKIES (KEY TIPS)
You can find full instructions for how to make this healthy recipe for oatmeal raisin cookies in the recipe card down below. But here are a few quick tips to keep in mind:
- Measure ingredients accurately. Use proper measuring tools, such as measuring cups and spoons, to ensure you add the right amounts of each ingredient. Baking is a science, and precise measurements are crucial for achieving the desired texture and flavour.
- Don’t overmix the dough. Instead, mix it until the ingredients are just combined. Overmixing can lead to tough cookies because it develops too much gluten in the flour. Stop mixing as soon as the ingredients are evenly distributed. EXTRA TIP: No need for the use of fancy equipment here! A simple spoon or rubber spatula should get the mixing job done just fine.
- Make the cookies all the same size to ensure even baking in the same amount of time. EXTRA TIP: Use a tablespoon or cookie scoop to help you measure out the dough accurately.
EXTRA EXTRA TIP: Use a fork to flatten the cookies out a bit before baking by gently pressing down on the tops. They don’t spread too much during baking and this method will ensure that the entire cookie gets cooked evenly instead of the outside being done before the middle.
- Preheat the oven. Make sure your oven is fully preheated to the specified temperature before baking the cookies. A properly preheated oven ensures even baking and consistent results.
- Line your baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking and to make cleanup easier. This also helps ensure even baking and browning.
- Keep an eye on the cookies while they’re baking and remove them from the oven as soon as they’re golden brown around the edges. Baking times can vary depending on your oven. So, it’s essential to check for doneness rather than relying solely on the specified time.
- Let the cookies cool. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This allows them to set and firm up slightly, preventing them from breaking apart when you move them.
FREQUENTLY ASKED QUESTIONS
A chewy cookie owes its texture to a delicate balance of ingredients and baking techniques. One crucial factor is moisture content. Higher moisture levels in the dough, often achieved through ingredients like brown sugar, honey, or molasses, contribute to a softer and chewier texture. Another key element is fat content. The presence of fats, such as butter or oil, lubricates the dough, preventing excessive gluten formation and resulting in a more tender cookie.
Additionally, the ratio of flour to liquid ingredients plays a role; less flour relative to liquids produces a denser and chewier cookie. Proper baking time and temperature are also essential. Baking cookies at a slightly lower temperature and for a shorter time helps retain moisture, preventing them from drying out and maintaining their chewiness.
Soaking raisins before baking cookies is a matter of personal preference and can depend on the desired outcome of the final product. Soaking raisins in warm water, fruit juice or alcohol (such as rum) can help plump them up and infuse them with additional flavour. This can result in softer, juicier raisins in the finished cookies and prevent them from becoming dry during baking.
Additionally, soaking can also help distribute the moisture more evenly throughout the cookie dough, contributing to a softer and more uniform texture in the finished cookies. However, some bakers prefer to use raisins without soaking them, as they enjoy the slightly chewier texture and concentrated flavour that dried raisins provide.
Ultimately, whether or not to soak your raisins before baking cookies is a matter of personal preference and experimentation. If you prefer softer, juicier raisins in your oatmeal raisin cookies, soaking them before baking may be worth a try.
If your oatmeal cookies are turning out gummy, several factors may be contributing to this undesirable texture. One possibility is overmixing the dough. Mixing the dough too vigorously or for too long can develop excess gluten, resulting in a gummy and dense texture in the finished cookies. To avoid this, mix the dough until the ingredients are just combined, and avoid overworking it.
Another potential issue is using too much moisture in the dough. Ingredients like applesauce, honey or molasses can add moisture to the dough, but using too much can lead to gummy cookies. Ensure you’re following the recipe’s measurements accurately and consider adjusting the ratio of wet to dry ingredients if necessary. Additionally, baking the cookies for too long or at too high a temperature can cause them to become gummy. Check the cookies a few minutes before the specified baking time and remove them from the oven when they’re golden brown around the edges.
Lastly, be mindful of the type of oats you’re using. Quick-cooking oats can absorb more moisture and lead to a gummier texture compared to old-fashioned oats. Experimenting with different types of oats or adjusting the amount of liquid in the recipe may help achieve a better texture.
If your oatmeal raisin cookies are turning out hard, several factors could be at play. One common culprit is overbaking. Baking cookies for too long or at too high a temperature can cause them to become dry and hard. Ensure you’re following the recommended baking time and temperature in your recipe, and consider checking the cookies a few minutes before the specified time to prevent overbaking.
Another possibility is using too much flour or not enough moisture in the dough. Too much flour can result in a dense and dry texture, while insufficient moisture can lead to cookies that lack softness and chewiness. Double-check your measurements and consider adjusting the recipe to achieve a better balance of ingredients.
Additionally, using ingredients like brown sugar, applesauce or honey can help add moisture and prevent the cookies from becoming overly hard. Finally, consider the freshness of your ingredients, particularly the raisins. Older, dried-out raisins can contribute to a harder texture in the finished cookies.
By paying attention to these factors and making adjustments as needed, you can achieve oatmeal raisin cookies that are soft, chewy and delicious!
To store oatmeal raisin cookies, place them in an airtight container at room temperature, where they will stay fresh for up to a week. For longer storage, you can refrigerate them, which will extend their shelf life to about two weeks.
If you want to keep them even longer, freeze the cookies in a freezer-safe bag or container for up to three months. When ready to eat, thaw the frozen cookies at room temperature or warm them briefly in the oven to restore their softness and flavour.
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CHEWY OAT AND RAISIN COOKIES
These healthy Oat and Raisin Cookies are incredibly chewy, moist and delicious! They're super easy to make, use few and wholesome ingredients and have the perfect amount of raisins in every single bite!
Ingredients
- 1 cup Old-Fashioned Oats
- 3/4 cup Whole Wheat Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Cinnamon
- 1/4 tsp Salt
- 1/4 cup Applesauce, unsweetened
- 1/4 cup Honey or Maple Syrup
- 1/4 cup Coconut Oil, melted
- 1 large Egg
- 1 tsp Vanilla Extract
- 1/2 cup Raisins
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, mix together the oats, whole wheat flour, baking soda, cinnamon and salt.
- In another bowl, whisk together the applesauce, honey or maple syrup, melted coconut oil, egg and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the raisins.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon or your fingers.
- Bake for 10-12 minutes, or until the cookies are golden brown around the edges. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 117Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 87mgCarbohydrates: 18gFiber: 1gSugar: 9gProtein: 2g
Nutrition is only an estimate and calculated using Nutritionix.
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