• Home
  • About
  • Weight Watcher Recipes
  • Featured
  • Privacy Policy
  • Shop
  • Foodie Styling
  • Nutrition + FAQ

Recipe Diaries

Dessert Recipes

Soft and Chewy Oatmeal Raisin Cookies

Jump to Recipe·Print Recipe

soft and chewy oatmeal raisin cookies 021

I have to back up a couple weeks here on these cookies. The grocery store here has some of the best oatmeal raisin cookies I’ve ever had in my life. 2 weeks ago, someone let me try them. The cookies are so soft, cinnamon-y, and they have a maple glaze on them. They literally melted in your mouth.

soft and chewy oatmeal raisin cookies 021

The only sad part about them is,  that they come in a plastic container of 12. No way in hell am I going to buy a package of 12 cookies,  because I’ll just sit there and eat them all. Every day for the last 2 weeks, I’d walk by those cookies wanting to buy them. Every day, I’d slap my hand and say “No Jenna, you don’t need those cookies.” So what does my food blogging self do? I make them of course!  I went home and did a google search for soft oatmeal raisin cookies and this is the recipe that  I found. They may be even better than the ones that the store has! Homemade anything is better than the store right?

For the glaze – 1 cup of powdered sugar, 1 tablespoon of soft butter, 1/4 cup of maple syrup and 1 tablespoon of milk

I made some cookies with the glaze and some without. Either way, they were still good!

Tips for Oatmeal Raisin Cookies

I have made these with old-fashioned oats and they still turn out great.

Leave the cookies sitting on the baking sheet for a while, because they might not look like they’re done yet. They continue baking on the sheet after you pull them out. Once you can lift them without breaking them apart, then transfer them to the baking sheet.

soft and chewy oatmeal raisin cookies 024
Print

Soft and Chewy Oatmeal Raisin Cookies


★★★★★

4.8 from 22 reviews

  • Author: Jenna
  • Yield: 24 1x
Print Recipe
Pin Recipe
Scale

Ingredients

  • 1 cup raisins
  • 1 cup butter (softened)
  • 1 1⁄2 cups brown sugar (packed)
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon cinnamon
  • 2 cups oatmeal (quick cooking oats)

Instructions

  1. First, you put the raisins in a small pan of water uncovered and cook till puffy.
  2. Put in strainer to drain and cool.
  3. (I rinse them under cool water to cool them off quicker) Cream and beat together (using elect. mixer) the butter, brown sugar, and eggs.
  4. Mix together the flour (unsifted), soda, baking powder, cinnamon, oatmeal and add to the creamed mixture, using beater to mix.
  5. Last, add the raisins.
  6. With a spoon, mix them in ever so lightly.
  7. Drop by teaspoonfuls on lightly greased cookie sheets.
  8. (I use cooking spray) I sometimes use Tablespoonfuls to make bigger cookies!
  9. Bake them between 350*-360* for 8-9 minutes.
  10. Take them out before they get brown!
  11. Cool for a couple of minutes on the cookie sheet before transfering to waxed paper to cool completely.
  12. Enjoy!

Notes

myWW points: Blue 6; Green  6;  Purple 6

My WW Personal Points: 7 Click here to see in recipe builder (will have to log in) 

Nutrition

  • Serving Size: 1 cookie

Did you make this recipe?

Tag @recipediariesww on Instagram

Disclaimer:  I am not affiliated with WW in any way. I am just a member who creates recipes based on their points system. This recipe is based on WW Freestyle program, and SmartPoints are the value system the company bases their foods on. Some recipes will have older points system values listed in them.



72 Comments

« Spicy Bean Tostadas
Cheese Curd Burger »

Comments

  1. Brenda says

    August 13, 2020 at 6:19 am

    I made these and they are wonderful! I I’d ad a teaspoon of cinnamon! Love this!

    ★★★★★

  2. Lisa says

    July 5, 2020 at 9:16 pm

    These are amazing. Soaking the raisins does the trick. Another tip I use is mix all your dry ingredients in a separate bowl. Then add your raisins and mix them so they get covered with the flour mixture. Then when you add the butter mixture they get evenly distributed. And I mix it with my hands so they don’t get smashed.

    ★★★★★

« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Email
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Categories

Search this Page for a Recipe

Hi, I'm Jenna from Fargo, ND. I work a full time job and I'm going back to school for web design. Walking Dead fan, lover of Food Network, bacon, and photography. Read More…

Copyright © 2022 · Divine theme by Restored 316

Copyright © 2022 · Divine Theme on Genesis Framework · WordPress · Log in