Doesn’t it seem like you are always searching for the perfect cookie recipe? For oatmeal cookies I like them chewy in the middle and crispy on the edges with lots of raisins. This recipe for Soft Oatmeal Raisin Cookies might just be the one! The trick is the cornstarch which keeps the cookie tender in the middle but doesn’t change the outside crunch.
These cookies will keep in a cookie tin for at least 4 days but highly unlikely they will last this long without being gobbled up. Be sure and use the large flake oatmeal, not instant or quick as the dough will not have the correct consistency. I have only made these with raisins, but I am confident that chocolate chips or walnuts or both would be delicious as well.
Enjoy these almost healthy cookies!!
- ½ c. salted butter, room temp
- 1 c. packed brown sugar
- 1 egg, room temp
- 1 tsp vanilla
- 1¼ c. all purpose flour
- 2 tbsp cornstarch
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- 1 c. large flake oatmeal
- ½ c. raisins
- Preheat oven to 350℉. Line 2 cookie sheets with parchment paper.
- In large bowl using a hand mixer beat butter with brown sugar until well combined. Add in egg and vanilla and beat until fluffy.
- In separate bowl sift together flour, cornstarch, baking soda, salt and cinnamon.
- Add to egg mixture and stir with wooden spoon until well combined. Stir in oatmeal and raisins-dough will be very stiff.
- Drop by tablespoons onto prepared sheet- should make 20-21 cookies. Flatten dough with wet fingers (best way to not stick).
- Bake 10-12 minutes until cookies are lightly browned, middle will still look wet.
- Let rest on baking sheet 5 minutes before removing to cooling rack.
- Store in an airtight container.
Best Best Best oatmeal raisin cookie I’ve ever made. Recipe is simple and cookie is delicious!
Thank you so much Lisa…glad you enjoyed them.
Turned out great again today Tammy! Split the batter after I added the oatmeal then added raisins to half and Belgian chic chips to the other half! No fail recipe!
Happy you liked them!