Soft Chewy Oatmeal Cookies

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This old-fashioned oatmeal raisin cookie recipe delivers the perfect balance of soft, chewy texture and warm, comforting flavor that takes me back to my grandmother's kitchen. Each bite offers the wholesome goodness of oats paired with sweet, plump raisins in a cookie that manages to be both nostalgic and irresistible.

I discovered this recipe during a weekend baking session with my daughter, and it has since become our Sunday afternoon tradition. The house fills with that unmistakable cinnamon aroma, and somehow half the cookies always disappear before they completely cool.

Ingredients

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• Unsalted butter: softened to room temperature for the best creaming results
• Vegetable shortening: which creates that exceptional soft texture that makes these cookies special
• Light brown sugar: packed tightly for proper measurement and deep molasses notes
• Granulated sugar: for the perfect balance of sweetness and texture
• Room temperature eggs: which incorporate better into the dough for even baking
• Light corn syrup: the secret ingredient that keeps these cookies soft for days
• Vanilla extract: use pure extract for the best flavor profile
• All purpose flour: provides structure while keeping the cookies tender
• Baking soda: for proper leavening and that classic cookie texture
• Ground cinnamon: choose fresh high quality for best warm notes
• Salt: enhances all flavors and balances the sweetness
• Quick cooking oats: provides the signature texture and nutty flavor
• Plump raisins: for bursts of natural sweetness throughout each cookie

Step-by-Step Instructions

Prepare Your Equipment:

Set your oven to preheat at 375°F while you prepare your baking sheet with either a silicone mat or parchment paper. This ensures even baking and prevents sticking. I find silicone mats produce a slightly more even bottom.

Cream The Fats And Sugars:

Beat the softened butter and shortening together until completely blended with no visible streaks. This creates the air pockets needed for proper texture. Then incorporate both sugars and beat until the mixture becomes noticeably lighter in color and fluffy in texture which takes about 3 minutes with an electric mixer.

Add Wet Ingredients:

Introduce eggs one at a time allowing each to fully incorporate before adding the next which prevents the mixture from breaking. Then beat in the corn syrup and vanilla until everything is smooth and well combined.

Combine Dry Ingredients:

Whisk together flour baking soda cinnamon and salt in a separate bowl. This step distributes the leavening agent and spices evenly throughout the flour. The separate mixing prevents overworking the dough once wet and dry ingredients come together.

Combine Wet And Dry Mixtures:

Add the flour mixture to your butter mixture and beat only until just combined. Overmixing at this stage will develop gluten and create tough cookies. Use your mixer on low speed to avoid flour clouds.

Add Texture Elements:

Gently fold in the oats and raisins with a silicone spatula until evenly distributed throughout the dough. This gentle motion preserves the air pockets created during creaming while ensuring every cookie has the perfect balance of ingredients.

Form And Bake:

Roll the dough into consistently sized tablespoon balls and place them two inches apart on your prepared baking sheet. The spacing allows proper spreading without cookies touching. Bake for 8 to 10 minutes or until edges are just set while centers still look slightly underdone.

Cool Properly:

Allow the cookies to cool on the baking sheet for exactly two minutes to set slightly before transferring to a wire rack. This cooling method stops the baking process at the perfect point while preventing breakage during transfer.

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The corn syrup in this recipe was a game changer for me. I was initially skeptical about adding it but after trying this method I will never go back. My family noticed the difference immediately commenting on how the cookies stayed soft even days later unlike my previous versions that would harden too quickly.

The Secret To Perfect Texture

The combination of butter and shortening creates the ideal cookie texture. The butter provides rich flavor while the shortening prevents spreading and maintains structure. Many recipes call for all butter but I find this blend creates the perfect balance of flavor and texture. The cookies maintain their shape while baking rather than spreading too thin and becoming crisp around the edges.

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Storage Solutions

Store these cookies in an airtight container at room temperature for optimal freshness. The professional baker trick of adding a slice of bread or tortilla to your cookie container works wonders by allowing the cookies to draw moisture from the bread rather than drying out. Replace the bread slice every day for continued softness. These cookies will remain delicious for up to three days at room temperature.

Customization Options

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These classic cookies welcome personal touches without compromising the exceptional texture. Try adding chocolate chips white chocolate chips or butterscotch morsels alongside or instead of raisins. For texture contrast add chopped nuts like walnuts or pecans. Spice lovers can increase cinnamon or add nutmeg cloves or cardamom. For a tropical twist replace half the raisins with dried pineapple pieces and add shredded coconut.

Make Ahead Magic

This dough freezes beautifully making it perfect for unexpected guests or cookie cravings. Shape the dough into balls before freezing individually on a sheet then transfer to freezer bags once firm. The frozen dough balls can go straight from freezer to oven without thawing just add 1 to 2 minutes to the baking time. Alternatively bake all cookies and freeze the finished product in layers separated by parchment paper for up to three months.

Recipe FAQs

→ Why use shortening in oatmeal raisin cookies?

Shortening creates an exceptionally soft texture in the cookies. Unlike butter which contains water, shortening is 100% fat and produces cookies that stay tender longer. The recipe combines butter for flavor with shortening for texture.

→ What does corn syrup do in cookie dough?

The tablespoon of corn syrup acts as a texture enhancer that helps keep the cookies soft for days after baking. It prevents sugar crystallization and maintains moisture in the cookies, resulting in that perfect chewy center.

→ Can I freeze oatmeal raisin cookie dough?

Yes! Shape the dough into balls and freeze them individually on a baking sheet until firm. Transfer to an airtight container and store for up to 3 months. The frozen dough balls can be baked directly from frozen—just add 1-2 minutes to the baking time.

→ How do you keep oatmeal cookies soft after baking?

Store the cookies in an airtight container with a slice of bread or tortilla, which helps maintain moisture. The corn syrup in the recipe also helps extend softness. Keep at room temperature for up to 3 days or freeze for longer storage.

→ Can I use old-fashioned oats instead of quick cooking?

While the recipe specifies quick cooking oats for the perfect texture, you can substitute old-fashioned oats. However, this will result in a slightly chewier, more textured cookie. If using old-fashioned oats, you can pulse them briefly in a food processor for a texture closer to quick oats.

→ Why do my oatmeal raisin cookies turn out flat?

Flat cookies usually result from butter that's too warm, insufficient flour, or overmixing. Ensure your butter is softened but not melted, measure flour correctly, and mix just until ingredients are combined. Chilling the dough for 30 minutes before baking can also help prevent spreading.