Classic Oatmeal Raisin Cookies by Ree Drummond
A no-chill dough that bakes into chewy, buttery bites bursting with fruit sweetness.
Introduction to Oatmeal Raisin Cookies
There’s something quintessentially comforting about oatmeal raisin cookies. They’re a staple in many households, offering a perfect blend of chewy texture, buttery flavor, and the natural sweetness of raisins. Ree Drummond’s recipe for old-fashioned oatmeal raisin cookies is a classic example of how these cookies can be both simple and deeply satisfying. In this article, we’ll dive into the details of her recipe, explore why it’s a favorite among many, and cover some frequently asked questions about making these delicious treats.
Why Oatmeal Raisin Cookies Are a Timeless Favorite
Oatmeal raisin cookies have been a beloved treat for generations. Part of their enduring popularity lies in their versatility—they’re suitable as a snack or even as a quick breakfast option, thanks to the wholesome ingredients of oats and fruit. The combination of rolled oats, which provide a hearty texture, and raisins, which add natural sweetness, makes these cookies both nourishing and tasty. Additionally, the use of brown sugar in many recipes, including Ree Drummond’s, adds a depth of flavor that is hard to resist.
Key Ingredients and Their Roles
Ree Drummond’s oatmeal raisin cookie recipe hinges on several key ingredients that contribute to its success:
- All-Purpose Flour: Provides structure and texture to the cookies.
- Baking Soda and Salt: Balances flavors and enhances browning.
- Salted Butter: Adds richness and chewiness.
- Light Brown Sugar and Granulated Sugar: Contributes to the cookies’ sweetness and moisture.
- Vanilla: Enhances flavor and aroma.
- Eggs: Binds ingredients together and adds moisture.
- Old-Fashioned Rolled Oats: Essential for the chewy texture and rustic charm.
- Raisins: Adds natural sweetness and chew.
Recipe and Instructions
Ree Drummond’s recipe is straightforward and efficient, allowing you to enjoy fresh cookies in under an hour without needing to chill the dough. Here’s a step-by-step guide:
Preparation Steps
- Preheat the Oven: Set the oven to 350°F and line two baking sheets with parchment paper.
- Mix Dry Ingredients: Whisk together flour, baking soda, cinnamon, and salt in a medium bowl and set aside.
- Beat Sugars and Butter: Use a stand mixer to cream together butter, brown sugar, and granulated sugar until fluffy, about 3 to 5 minutes.
- Add Vanilla and Eggs: Beat in vanilla and eggs one at a time, scraping the bowl as needed.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture on low speed until just combined. Fold in oats and raisins manually.
- Scoop and Bake Cookies: Scoop the dough into balls, about 1 1/2 tablespoons each, and place them 2 inches apart on the prepared baking sheets. Bake until golden brown, about 10 to 12 minutes.
- Cool the Cookies: Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Tips and Variations
Here are some useful tips and variations to enhance your oatmeal raisin cookie experience:
- Choosing the Right Oats: Use old-fashioned rolled oats for the best texture. Instant oats will result in a drier cookie.
- Adding Nuts: Walnuts or pecans can add a delicious dimension to the cookies. Simply fold them into the dough with the oats and raisins.
- Freezing the Dough: You can freeze the unbaked cookie dough for later use. Once frozen, bake the cookies as needed, adding a few minutes to the baking time if required.
Storage and Serving Suggestions
For storing oatmeal raisin cookies, consider the following options:
- Room Temperature: Store baked cookies in an airtight container at room temperature for up to three days.
- Freezer: Store baked cookies in the freezer for up to three months. Frozen cookies can be thawed at room temperature or reheated in the microwave when needed.
Frequently Asked Questions (FAQs)
Q: Do I need a stand mixer to make these cookies?
A: No, a hand mixer also works well for this recipe. Just use whichever device you have available.
Q: Can I use instant oats instead of old-fashioned oats?
A: Stick with old-fashioned oats for the best texture. Instant oats are finer and more processed, leading to drier cookies.
Q: How can I make these cookies ahead of time?
A: You can freeze the unbaked cookie dough for up to three months. To do this, scoop the dough into balls, place them on a lined baking sheet, and freeze until solid. Then, transfer the frozen dough balls to a zip-top bag. They can be baked directly from the freezer, adding a few minutes to the baking time if needed.
What others are reading
Q: Can I add nuts to oatmeal raisin cookies?
A: Yes, you can add nuts like walnuts or pecans to these cookies. Use about 1/2 cup and fold them into the dough along with the oats and raisins.
Conclusion
Ree Drummond’s oatmeal raisin cookies offer a trifecta of texture, flavor, and convenience, making them a perfect choice for any time of the year. Whether you’re looking for a quick dessert or a snack to share, these cookies never disappoint. With their buttery, chewy goodness and the ease of making them ahead of time, they’re sure to become a family favorite in your household as well.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a64040355/oatmeal-raisin-cookies-recipe/
- https://www.aol.com/ree-drummonds-chewy-oatmeal-raisin-170700220.html
- https://gravelanddine.com/pioneer-womans-brown-sugar-oatmeal-cookies/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11399/brown-sugar-oatmeal-cookies/
- https://www.youtube.com/watch?v=Hl1uSkRxxtI
- https://mymothersdaughter.net/category/cookies/
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