A classic taste with a little twist that leaves you craving more, these golden raisin cookies are perfect for an afternoon snack or a treat for guests.
A chewy, buttery cookie and discovering the sweet hint of golden raisins and crunchy nuts, paired with the wholesome texture of oats.
This is a cookie recipe to turn to when you’re tired of the usual suspects.
- Cookie Sheets
- ½ cup salted butter softened to room temperature
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg room temperature
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups golden raisins aka sultanas
- 1 cup chopped walnuts or pecans optional
- Prep. Preheat the oven to 350°F with the racks positioned in upper center and lower center center. Prep two cookie sheets with parchment paper or a light misting of cooking spray.
- Cream butter, sugar, egg and vanilla. In a large mixing bowl, beat the butter, both sugars, egg, and vanilla with an electric mixer on medium speed. The mixture should be light and fluffy after about 3-5 minutes. Scrape down the sides of the bowl when necessary.
- Dry Ingredients. In a separate bowl, whisk together the flour, rolled oats, baking soda, and salt. Gradually add the dry ingredients into the butter mixture on a low speed, adding about a cup at a time.
- Add golden raisins and nuts. Gently fold in the raisins and nuts (if using), mixing by hand or on low speed.
- Shape. Using a tablespoon or cookie scoop, portion out the cookie dough onto the prepared sheets, aiming for 12-15 cookies per sheet.
- Bake. Bake in the preheated oven for about 11-13 minutes. The cookies are ready when the edges are golden brown. Let them cool on wire racks.
A note about what you’ll need
- Golden Raisins (Sultanas): These are the star of our cookie! Golden raisins are a bit sweeter and plumper than your regular raisins, offering a delightful burst of sweetness in each bite.
- Old-Fashioned Oats: Not to be confused with quick oats, old-fashioned oats provide that hearty texture that makes these cookies stand out.
- Walnuts or Pecans: These are optional but recommended. They’re the perfect complement to the sweetness of the dried fruit.
- Electric Mixer: Essential for achieving that light and fluffy consistency when creaming butter and sugar.
- Whisk: To ensure the dry ingredients are well mixed.
- Cookie Scoop: This ensures uniform cookie sizes, which means even baking.
- Parchment Paper: Helps in easy removal of cookies post-baking and reduces cleanup.
- Wire Racks: Important for cooling the cookies evenly without making them soggy.
HOMURE H Cookie Scoop Set – Include 1 Tbsp/ 2 Tbsp/ 3Tbsp – 3 PCS Cookie Scoops for Baking – Cookie Dough Scoop – Made of 18/8 Stainless SteelLenox 788576 Butterfly Meadow Large All-Purpose BowlKatbite 350Pcs 9×13 In Parchment Paper Sheets, Heavy Duty Unbleached Baking Paper, Non-stick & Oil Proof for Oven, Air Fryer, Grilling, Steaming and Cooking Bread
Tips for chewy drop cookies
- Butter Matters: Ensure your butter is softened to room temperature. This makes it easier to cream with the sugar, resulting in a smoother cookie dough.
- Oven Positioning: Having the racks positioned in the upper center and lower center ensures even baking for all the cookies.
- Cooling is Crucial: After baking, let the cookies cool on wire racks. This will keep them from becoming too soft and helps in setting the texture just right.
- Cookie Spacing: When placing the cookie dough on sheets, ensure they’re spaced out. These cookies spread a bit, and you wouldn’t want them sticking to each other.
- Mind the Edges: The cookies are done when the edges are golden brown. The center might look a tad underdone, but they’ll continue to cook slightly as they cool, ensuring that chewy middle. Of course, if you prefer them crisper, bake a few minutes longer!
You’re all set to bake a batch of these irresistible cookies. Happy baking!
Leftover cookies: Once cooled, store the cookies in an airtight container at room temperature. They’ll stay fresh for up to a week.
Storing leftover dough: You can refrigerate the cookie dough for up to 48 hours. Just make sure to cover it tightly to prevent it from drying out. If you wish to store it longer, consider freezing the dough.
More drop cookies:
Chewy, soft, easy to make. There are plenty to love