Munched by cookie lovers, the oatmeal cookie has enjoyed popularity. America has even designated April 30th as National Oatmeal Cookie Day!
Oatmeal raisin cookies may have evolved from oat cake the Scottish and British soldiers carried with them during times of war. Soldiers carried the oat cakes because eating them would give bursts of energy for a battle.
Oatmeal cookies became known as a health food because of the fiber and nutrient content of the raisins and cereal. The addition of nuts and dried fruit helped to add to the flavor of the cookies. Starting in 1922, Quaker Oats began featuring the recipe for their “Famous Oatmeal Cookies” on every container of oatmeal. Also, in that year, quick-cooking one-minute oats were introduced.
An oatmeal cookie is a type of drop cookie distinguished by an oatmeal-base that is typically composed of flour, sugar, eggs, salt, and spices in addition to the oatmeal. Before adding the oatmeal base, the cookie dough usually is made with creamed butter mixed with brown and white sugars. The sugar is not only a sweetener; it also gives the cookies structure, texture, tenderness, and volume. If you like a soft cookie, it is better to choose a recipe that contains more brown sugar than white. Brown sugar holds more moisture, which results in the final product being softer.
If butter is used in the recipe, use unsalted. Different butter brands will use varying amounts of salt in their salted butter, so it’s best to select unsalted butter when baking so you can control the amount of salt in the dough.
For best results, bake with eggs that are at room temperature. Eggs can be warmed quickly by placing them in a bowl of warm water for 10 minutes.
If you are an infrequent baker, check the expiration date of the ingredients. Flours can become stale. Outdated leavening agents will lose their potency. Fresh ingredients will always make a better cookie!
Raisins are a traditional and delicious addition to oatmeal cookies. Keep in mind, because they’re dry, raisins tend to absorb the liquid from your baked goods, making the final product less moist. The best bakers take a key extra step, which is soaking raisins before folding them into the batter. To soak the raisins, cover them with hot water and allow them to soak for 10 to 15 minutes, and then drain them before adding them to your recipe. Another option is to soak the raisins in beaten egg and vanilla (quantity from the recipe) for approximately 30 minutes before adding them to the dough.
Use old-fashioned whole oats as opposed to quick oats. Quick oats, which are more powdery than whole oats, may dry out your cookies. Old-fashioned oats give more texture to produce hearty, chewy, thick cookies.
After starting with a basic oatmeal cookie dough, modifying it is simple and the addition of specific ingredients such as raisins, dried cranberries, peanut butter, or even dark chocolate can improve the nutritional value of your oatmeal cookies.
The number one tip to keeping a cookie chewy: do not over-bake the cookies, or they will dry out! Try cooking them until the edges are slightly golden and the centers are still soft and not quite set. Many oatmeal cookie recipes use 350°F as the preferred temperature, but if you lower it to 325°F, your cookies will cook a little slower and retain more moisture.
It is always best to store your cookies in an airtight bag or container. If you are not going to eat the cookies right away, freezing the cookies immediately after cooling is the best way to preserve the oatmeal cookies for a longer time. Simply place the cookies in an airtight bag or container and put them in the freezer. Let thaw before eating.
In my opinion, the best way to eat oatmeal cookies is fresh, warm from the oven with a tall glass of ice-cold, creamy milk. Bite into these homemade cookies for a culinary cookie delight.
Written by Vicki Hayman, MS, University of Wyoming Extension Nutrition and Food Safety Educator
Sources:
Soft Oatmeal Raisin Cookies
Servings: 45 cookies
- 1 1/2 cups raisins
- 1 3/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup unsalted butter softened
- 1 cup dark brown sugar packed
- 1/2 cup sugar
- 2 large eggs room temperature
- 1 1/2 teaspoons vanilla extract
- 3 cups old-fashioned rolled oats
Preheat oven to 375°F. Line baking sheets with parchment paper or silicone baking mats.
Pour enough hot water over the raisins to cover them and let them sit for 10-15 minutes, then drain before use.
In a bowl, whisk together flour, cornstarch, baking soda, salt, and cinnamon; set aside.
Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter for 30 seconds. Add sugars and beat until light and fluffy. Add eggs, one at a time, beating until combined. Stir in vanilla extract. Scrape down the sides and bottom of the bowl as needed.
Gradually add flour mixture to butter mixture until thoroughly combined. Slowly stir in oats and raisins until completely combined.
If desired, chill dough in the refrigerator for 30 minutes.
With a medium cookie scoop (1 1/2 Tablespoons), portion out the cookie dough. Place 2 inches apart on the baking sheet.
Bake for 10-13 minutes or until very lightly browned on the sides. The centers will look very soft. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to completely cool.