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For the best oatmeal raisin cookies, you need quality ingredients. Here are the must-haves: - 1 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon cinnamon - 1/2 teaspoon salt - 3 cups rolled oats - 1 cup raisins - 1/2 cup chopped walnuts (optional) Each ingredient plays a role. The butter adds richness. Brown sugar gives moisture and a deep, sweet flavor. Rolled oats provide that chewy texture we love. Raisins add natural sweetness and chewiness. Choose rolled oats for your cookies. They keep their shape when baked. Look for oats that are whole, without added sugars or flavors. This ensures a pure taste. When picking raisins, go for plump ones. Plump raisins mean they are fresh and juicy. Check the packaging for no added sugar. This keeps your cookies from becoming overly sweet. Nuts can elevate your cookies. Chopped walnuts add a nice crunch and flavor. You can also try pecans or almonds for a twist. You might want to add chocolate chips or dried fruit, too. These mix-ins can change the cookie experience. Just keep the total amount of solids similar to the recipe. Too many extras can alter the dough's texture. Enjoy experimenting! To make the dough, start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper. Next, grab a large bowl. Beat 1 cup of softened butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar together. Use an electric mixer on medium speed for about 3-4 minutes. The mixture should look creamy and light. Then, add 2 large eggs one at a time. Mix well after each egg. Stir in 1 teaspoon of vanilla extract until it blends well. In another bowl, mix together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt. Now, gradually add this dry mix to your wet ingredients. Stir until just combined. Be careful not to over-mix. Finally, gently fold in 3 cups of rolled oats and 1 cup of raisins. You can add 1/2 cup of chopped walnuts if you like. When you scoop the dough, use a tablespoon or cookie scoop. Drop heaping amounts onto the prepared sheets. Leave enough space between each cookie. This helps them spread without sticking together. Bake the cookies for 10-12 minutes. Look for golden brown edges and soft centers. If you like chewy cookies, take them out when the centers are slightly underbaked. After baking, let the cookies sit on the sheets for 5 minutes. This helps them firm up. Then, transfer the cookies to wire racks to cool completely. Store cooled cookies in an airtight container. They stay fresh for about a week. For longer storage, you can freeze them. Place cookies in a freezer-safe bag or container. Enjoy your homemade bakery-style oatmeal raisin cookies! To get that perfect chewy bite, you want to use rolled oats. They give structure and heartiness. Make sure to measure your oats correctly. Too many oats can make the cookies dry. The butter must be soft, not melted. Cream it well with the sugars until light and fluffy. This adds air for a chewy texture. Over-mixing the dough is a big mistake. It can lead to tough cookies. Mix just until combined when adding the dry ingredients. Also, don’t skip chilling the dough. Let it rest for about 30 minutes in the fridge. This helps the flavors meld and keeps cookies from spreading too much. To achieve that bakery-style look, use a cookie scoop. This ensures uniform size and shape. Leave enough space between each cookie on the baking sheet. They need room to spread. Bake until the edges are golden but the centers are soft. Let them cool slightly on the sheet before moving them. This keeps them from breaking apart. {{image_2}} You can make gluten-free oatmeal raisin cookies easily. Use gluten-free flour blends instead of all-purpose flour. Look for blends that contain xanthan gum for better texture. Check the oats to ensure they are labeled gluten-free. This way, you can enjoy the same great taste without the gluten. Adding chocolate chips gives these cookies a rich twist. Use semi-sweet or dark chocolate chips for a fun mix. You can also swap raisins for dried fruits like cranberries or apricots. Each option brings a new flavor that can surprise your taste buds. Get creative by adding nuts like walnuts or pecans. A sprinkle of sea salt on top before baking adds a nice touch. For a spiced flavor, try adding nutmeg or ginger. You can also mix in coconut flakes for a tropical vibe. Each tweak makes your cookies unique and fun to share! To keep your cookies fresh, store them in an airtight container. This helps prevent them from drying out. You can place layers of parchment paper between cookies to avoid sticking. Store cookies at room temperature for up to one week. For longer freshness, consider refrigeration, but this can change their texture. You can freeze both cookie dough and baked cookies. For cookie dough, scoop it into balls and place them on a baking sheet. Freeze until solid, then transfer to a freezer bag. This way, you can bake fresh cookies anytime. Baked cookies can also be frozen. Wrap them tightly in plastic wrap, then place them in a bag. They last for up to three months. To enjoy your cookies warm, reheat them in the oven. Preheat your oven to 350°F (175°C). Place cookies on a baking sheet and warm for about 5 minutes. This method helps restore their soft and chewy texture. You can also use a microwave. Heat for 10-15 seconds. Just be careful not to overheat, as this can make them tough. These oatmeal raisin cookies are bakery-style because they are thick and chewy. The dough has a great balance of oats, sugar, and butter. Using a mix of brown and granulated sugar gives them a rich flavor. Adding a little cinnamon adds warmth, making each bite satisfying. The cookie edges turn golden while the center stays soft. This combo makes them taste just like the ones from your favorite bakery. Yes, you can swap sugars in this recipe. Brown sugar makes cookies chewy and adds depth. Granulated sugar gives them a nice crisp. If you want a lighter flavor, you can use coconut sugar. Just keep the same amounts to keep the texture right. Each sugar will change the taste a bit, so feel free to experiment. To stop cookies from spreading, make sure your butter is softened, not melted. Cold dough helps too, so chill it for 30 minutes before baking. Using parchment paper or silicone mats can also help. Make sure to leave space between cookies on the baking sheet. This allows them to rise instead of spreading flat. You can substitute many ingredients for dietary needs. Use dairy-free butter for a dairy-free option. For gluten-free cookies, replace all-purpose flour with a gluten-free blend. You can also use egg replacers like flaxseed meal or applesauce. Adjust the measurements slightly to get the right texture. This way, everyone can enjoy these delicious cookies! In this blog post, we explored how to make bakery-style oatmeal raisin cookies. We covered key ingredients, effective baking tips, and common mistakes to avoid. Remember, choosing the right oats and raisins is key to great flavor. Don’t forget the fun add-ins you can mix for variety! Finally, proper storage helps keep your cookies fresh longer. With these steps and tips, you can bake cookies that wow your friends and family. Enjoy the process and the delicious results!

Oatmeal Raisin Cookies Bakery Style

Indulge in the deliciousness of bakery-style oatmeal raisin cookies! These soft, chewy treats are made with simple ingredients like butter, sugar, and oats, making them the perfect homemade snack. Ready in just 30 minutes, follow our easy recipe for golden-brown cookies that will impress friends and family. Click through to discover the full recipe and elevate your baking game today! #OatmealRaisinCookies #BakingAtHome #CookieRecipe #HomemadeGoodness
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Ingredients
  

1 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

3 cups rolled oats

1 cup raisins

1/2 cup chopped walnuts (optional)

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

    Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until creamy and light in color, about 3-4 minutes.

      Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.

        Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.

          Mix Dry with Wet: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid over-mixing.

            Fold in Oats and Raisins: Gently fold in the rolled oats, raisins, and walnuts (if using) until evenly distributed throughout the dough.

              Scoop Cookies: Using a tablespoon or cookie scoop, drop heaping amounts of dough onto the prepared baking sheets, leaving space between each cookie to allow for spreading.

                Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but slightly soft.

                  Cool: Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies