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Is there anyone who doesn’t enjoy eating a soft, sweet oatmeal raisin cookie? But the delightful news is that the recipe for those incredibly smooth and delicious Magnolia Bakery Oatmeal Raisin Cookies is here for you today. You can now picture the cookies that melt in your mouth, filled with raisins, and having a touch of cinnamon. If you are new to baking or even if you consider yourself a seasoned baker, you are going to enjoy this recipe. And at the end of this guide, you’re guaranteed to have made cookies that will make everyone who bites into them want more. Let’s go and create something yummy with that!
If you’re looking for a healthy cookie, I invite you to check out this recipe: gluten-free chocolate chip cookie!
Why You’ll Love This Recipe
- Classic Comfort :These Magnolia Bakery Oatmeal Raisin Cookies are doughy, moist, and have that old-school type of taste and texture. Excellent, so tasty, everything tastes like home is with you.
- Easy to Make: No fancy ingredients or complicated methods are used in this Magnolia Bakery Oatmeal Raisin Cookies recipe, making it suitable for everyone from a true beginner to a professional cook.
- Great for Any Occasion: From the holidays to a simple snack or to give to a friend, these Magnolia Bakery Oatmeal Raisin Cookies are a crowd pleaser.
- Customizable : Love chocolate chips or nuts? The cool thing is, you can adjust this recipe to your taste buds preference!
How To Make Magnolia bakery oatmeal raisin cookies
Step 1: Preheat Your Oven. Put your oven at 350°F (175°C) and prepare to use two ungreased baking sheets or cookie sheets.
Step 2: Cream the Butter and Sugars. Preheat the oven to 350°F, and in a large bowl, beat the butter with granulated and brown sugar at room temperature until it becomes light and fluffy. Taking this step guarantees that the cookies are soft after they have been baked.
Step 3: Add Wet Ingredients Whisk the eggs first, then add the vanilla extract to the mixture. Mix until fully combined.
Step 4: Combine Dry Ingredients In a different bowl, add the flour, baking soda, salt, and cinnamon and mix all the contents well. Gradually start mixing the dry ingredients into the wet ones until everything is just incorporated.
Step 5: Stir in Oats and Raisins. Stir in the rolled oats and raisins so that we can distribute the ingredients evenly on the dough.
Step 6: Scoop and Bake Dropping rounded balls of dough onto the lined baking sheets, using a cookie scoop or tablespoon, leaving about 2-inch space in between each. Bake for 10-12 min or until lightly golden brown on the sides and still slightly soft in the centers.
Step 7: Cool and Serve. Place the cookies immediately onto a wire rack and let the cookies cool on the baking sheet for 5 minutes. Take your meal warm, or if you prefer to have it at a later time, you can have it like this!
Frequently Asked Questions
It is also essential to know that you can make the dough ahead of time?
Yes! It is still good if the dough is left in the refrigerator, provided it can be done for up to 48 hours. Let it melt a little before you put it over to bake.
Can I sub with quick oats, the rolled oats?
Using the quick oats should be fine, although they may change the tact to the same. Quick oats are not suggested, as they are best for texture when rolled oats are used.
In this way, how do I avoid having the Magnolia Bakery Oatmeal Raisin Cookies be come too flat and spread too much?
The form of the cookies will also be preserved by chilling the dough and making sure the butter is soft but not liquified.
Can raisins be substituted with other dried fruits?
Absolutely! This is because dried cranberries, chopped apricots, or dates are perfect for this recipe.
Magnolia bakery oatmeal raisin cookies
Equipment
- Large Mixing Bowl
- Whisk or electric mixer
- Silicone spatula or wooden spoon
- Sieve
- Ice cream scoop or tablespoon
- Baking Sheet
- Parchment paper or silicone baking mat
- Cooling Rack
Ingrédients
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 3 cups (240g) old-fashioned rolled oats
- 1 cup (150g) raisins
Instructions
- Step 1: Preheat Your Oven. Put your oven at 350°F (175°C) and prepare to use two ungreased baking sheets or cookie sheets.
- Step 2: Cream the Butter and Sugars. Preheat the oven to 350°F, and in a large bowl, beat the butter with granulated and brown sugar at room temperature until it becomes light and fluffy. Taking this step guarantees that the cookies are soft after they have been baked.
- Step 3: Add Wet Ingredients Whisk the eggs first, then add the vanilla extract to the mixture. Mix until fully combined.
- Step 4: Combine Dry Ingredients In a different bowl, add the flour, baking soda, salt, and cinnamon and mix all the contents well. Gradually start mixing the dry ingredients into the wet ones until everything is just incorporated.
- Step 5: Stir in Oats and Raisins. Stir in the rolled oats and raisins so that we can distribute the ingredients evenly on the dough.
- Step 6: Scoop and Bake Dropping rounded balls of dough onto the lined baking sheets, using a cookie scoop or tablespoon, leaving about 2-inch space in between each. Bake for 10-12 min or until lightly golden brown on the sides and still slightly soft in the centers.
- Step 7: Cool and Serve. Place the cookies immediately onto a wire rack and let the cookies cool on the baking sheet for 5 minutes. Take your meal warm, or if you prefer to have it at a later time, you can have it like this!
