These bakery style oatmeal raisin cookies are perfectly soft and chewy and deliciously buttery and sweet! You’ll love how easy they are to make!
It was one of those days. My husband was out of town all week for work, leaving me to fend for myself against our three little ones. I mean, these little people are absolutely precious and so very dear to me. But when you handle all of the disciplining and meal making and cleaning and bathing and diapering and playing and teaching and laundering and, well, you get the picture…it can be downright exhausting. Motherhood can be both incredibly fulfilling and insanely tiring at the same time.
So, some days just call for cookies. Amiright?
That’s where these little beauties come in. One day while the hubs was gone, I needed a little pick-me-up. Cookies are one of my go-to sweet treats because of their grab-and-go nature. It’s a lot easier to quickly eat a cookie than, say, a piece of cake.
I very commonly make classic, chewy chocolate chip cookies or crazy easy peanut butter chocolate chip cookies. But on this particular day, I wasn’t really digging the idea of chocolate. I know what you’re thinking…who am I? I don’t even know anymore.
I decided to make some bakery style oatmeal raisin cookies, which was one of the best decisions I made all week. You guys. These cookies! They’re delightfully perfect. I call them bakery style oatmeal raisin cookies because they’re larger than the typical home-baked cookie. They’re soft and chewy with slightly crispy edges. These cookies are buttery and have a hint of cinnamon that melds perfectly with the sweetness of the brown sugar. The oatmeal gives it a little bite to balance the soft, plump raisins. And with oatmeal and raisins, they pretty much can count as a breakfast food, right?!
I made these cookies midway through the week…the recipe makes about 24 cookies and there were maybe only 4 left by the time my better half returned home. #sorrybabe
The recipe is adapted from this oatmeal chocolate chip cookie recipe at Our Best Bites. I’m going to explain exactly how I get them to have such a perfectly soft, bakery style texture so that you can enjoy these as well! It’s super easy, but a slightly different technique than you may have used before.
After making the cookie dough, scoop out a scant 1/2 cup of the dough. I just use my 1/2 cup measuring cup, but I don’t fill it completely.
Use your hands to roll that dough into a ball. Then, use your hands to pull the ball apart into two halves. The edges where the ball tore will be kind of jagged. Place each piece on a parchment lined cookie sheet with the jagged edges facing up.
You can see in the picture above how the top is sort of craggy, instead of being a perfectly round ball. That’s the way you want it! Repeat this process with the rest of the dough…scooping, rolling, tearing.
You’ll need to space them at least a few inches apart because they will spread as they bake. I usually fit 9 cookies on each sheet and that works perfectly for me.
Bake them for about 12-15 minutes. I always check mine at the 12 minute mark, because if they bake too long, they won’t be soft and chewy. You want them to be turning golden-brown around the edges but still slightly gooey and soft in the middle. This is how mine look straight out of the oven.
They sort of look underdone in the middle, right? But trust me, that’s how they should look. As they cool, the middle will change from gooey to more of a soft-baked consistency.
I let mine cool on the cookie sheet for a few minutes, until I can transfer them to a cooling rack without them falling apart. Once they’re transferred to the rack, let them cool completely (or not! haha!). They will hold together much better once they’re completely cooled.
If you’re having one of those days (or heck, even if you’re not!), make a batch of these pronto. You’ll be glad you did!!
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