I had made a batch of oatmeal cookies for my family before, and my family said they wanted “softer” cookies. I found this recipe by April Bloomfield, that looked like just the right stuff. And oh my goodness they are soooo soft, they break apart almost like a cake. I changed her recipe to add in a more interesting sugar, and only used one kind of dried fruit and it came out great! And the best part is my family loved them!
Sadly my camera broke, so that’s why there are no pictures for this post. But that just means I’ll have to make them again soon!
The recipe is pretty easy to make. I used a stand mixer but you can definitely use a hand mixer if that is what you have available. Use whatever raisins that you want to use, but definitely soak them in water so that they are nice and plump when you add them. Craisins or other dried fruits would probably also be good.
Pillowy Soft Oatmeal Cookies
Inspired by a recipe by April Bloomfield. These are super soft oatmeal cookies. Full of plump raisins and crisp oats make these cookies a delight in terms of different textures and flavors. The coconut sugar definitely adds a lot of complex flavors, but you can replace with brown sugar if that's what you have on hand.
Total Cost: $7.40 for 16 cookies, $.46 cookies
- 3/4 cup raisins (soaked) (241.5g) $3.62
- 1/2 cup light brown sugar (90g) $.30
- 1/2 cup coconut sugar (90g) $.81
- 10 tbsp butter(141.8g) $.74
- 1 cup flour (161g) $.48
- 1/2 tsp baking soda (4g) $.01
- 1/2 tsp cinnamon $.03
- 1/8 tsp salt $.0005
- 2 tsp vanilla extract $.73
- 2 cup rolled oats (181g) $.69
Soak raisins in water overnight in the fridge, then drain and discard the water
Put butter and sugars in a stand mixer and mix on high speed until the mixture is light and fluffy
add eggs one at a time and beat for 30 seconds in between each egg
sift together the flour, baking soda, cinnamon, and salt in a medium bowl. Add to the egg mixture along with the vanilla extract. Mix on medium speed until the ingredients are well mixed
Add the oats and raisins and mix just until they're evenly distributed
cover the bowl with plastic wrap and put into the fridge to chill for at least an hour
divide the dough into 16 balls, around 40g or 2 tablespoons each, place on the baking sheet leaving about 2 inches between each cookie.
bake for around 16 min rotating the pan halfway through, until they are golden brown and firm at the edges and don't feel gooey when you touch them with your fingers.
I already had soaked raisins for a different recipe that I had made, so unfortunately I don't have a weight for the unsoaked raisins. If I make them again, I will be sure to update.