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Light Muscovado Sugar – you can use dark muscovado sugar in place of light which will give the cookie more of a toffee like flavor due to its high molasses content.Let the cookies sit on the baking tray for a few minutes, then transfer them to a wire rack to cool to the touch.Bake cookies for 10-12 minutes. (If you need to make two batches, be sure to pop the dough back in the freezer while the first batch is baking).Roll the dough into 12-13 balls (about 2 tablespoons of dough per ball), lay on the prepared baking sheets (don’t flatten them). Make sure there is about 2-3 inches between each cookie to allow for spreading.īe sure to leave 2-3″ between dough balls!.If you are short on time, you can still bake the cookies right away without chilling. (If you don’t chill them, the cookies will spread out more and may be a bit more crispy, but the flavor shouldn’t change.) For best results, put the dough in the freezer for 10-15 minutes until it resembles soft playdough.Stir in the raisins with a wooden spoon.Add the flour mixture in batches and mix on low until thoroughly combined.It’s been tested and a mix of both gives the best results!)
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(Note: I don’t recommend substituting brown sugar for white sugar entirely.
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It’s really the BEST oatmeal raisin cookie recipe ever! This easy oatmeal raisin cookies recipe requires simple ingredients you probably have in your pantry, it comes together in just over 30 minutes, and it gives you a chewy, soft oatmeal raisin cookie every time. I think everyone needs a few recipes for classic cookies in their back pocket, and oatmeal raisin cookies are one of them!