Can we just talk about how I developed the BEST Oatmeal Raisin Cookies for you guys? I did. I really did.
These homemade oatmeal raisin cookies are chewy, soft, and highly addicting. They’re lightly spiced with cinnamon, nutmeg, and ginger. And did I mention that they’re made with bourbon-soaked raisins and the giant-est of chocolate chunks?
They’re just…. so good.
How to make oatmeal raisin cookies
Don’t be scared by the extra goodies I’ve added to these oatmeal raisin cookies. These babies are still incredibly easy to make and are done in about 20 minutes.
With that said, you’ll have to plan ahead a little bit when making these cookies. Because before you can start on the cookie dough, you’ll first have to soak the raisins in bourbon for at least 30 minutes. (Literally all you have to do is pour the bourbon over some raisins and walk away—so simple!).
Once the raisins have had time to soak up all that yummy bourbon flavor, you can begin making the oatmeal raisin cookie dough. You’ll first need to cream room temperature butter with brown sugar for about a minute, or until light and fluffy (it’s very important that the butter is room temperature!). Then add in the egg and some vanilla extract and continue creaming the mixture until it’s pale in color. Doing this will make these oatmeal raisin cookies ultra soft on the inside.
Mix together the dry ingredients in a separate bowl, then combine the wet with the dry ingredients. Once the cookie dough is done, you’re ready to scoop out the dough into giant balls and place on the baking tray. You want to bake these homemade oatmeal raisin cookies until they start to just barely go golden brown around the edges. They’ll look under baked, but remember that they’ll continue cooking on the hot baking tray after you’ve pulled them out of the oven!
How to store oatmeal raisin cookies
These soft oatmeal raisin cookies will keep at room temperature in an air-tight container for a few days (they may go a little stiff. If that happens, just dunk them in milk!). You can also freeze these cookies easily. Once they’ve cooled completely, pop them into a freezer baggie and they’ll keep for up to three months. You can also wrap them in plastic wrap for extra protection from freezer burn, but I’m way too lazy to bother with that.
Honestly, that’s kind of all I have to say about these oatmeal raisin cookies, because words just don’t do them justice and I’d rather you go make them to see for yourself. But also I’m rounding out the busiest time of my life with a solid 8 hours until I go on vacation, so I’m just going to go to bed now. SEE YOU ON THURSDAY FOR ANOTHER KILLER RECIPE. 🙂
In a small bowl, soak raisins in bourbon. Let sit for at least 30 minutes, but up to 1 hour. When ready to use, strain raisins to remove any remaining liquid.
Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. Set aside.
In a standing mixer fitted with a paddle attachment, cream the butter and brown sugar for 1 minute. Add in egg and vanilla extract, continuing to beat until pale in color.
In a separate bowl, combine flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix into wet ingredients until fully incorporated.
Add in oats, bourbon-soaked raisins, and chocolate chunks, stirring only until combined.
Scoop cookie batter using a 2.5 oz cookie scoop. Place onto prepared cookie sheet, leaving 2 inches between each cookie. Press down ever so slightly so the cookies are less like mounds and more like disks.
Bake for 10-12 minutes, until cookies just begin to turn golden around the edges. Cookies may seem under-baked, but will continue to cook as they cool. Allow cookies to cool on cookie sheet for 10 minutes before serving!