These are the best Oatmeal Raisin Cookies we’ve ever made or eaten! They are every bit as thick and chewy as bakery cookies, and loaded with the goodness of rolled oats and plump raisins. Thick, chewy Oatmeal Raisin Cookies are everything you’d expect from a bakery-style cookie. In This Article Why This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadCommonly Asked QuestionsOatmeal Raisin Cookies RecipeMore To Bake And Eat View more This post may contain affiliate links, at no additional cost to you. Why This Recipe Stands Out As a young girl, I often made Oatmeal Raisin Cookies, as they’re my brother’s favorite. Over many years, I’ve tweaked and experimented with the recipe, inspired by an old Cooks Illustrated magazine. Here’s why you’ll love this recipe: As Good as Bakery Cookies: These cookies turn out amazingly chewy and buttery just like bakery-style cookies. Super Easy Recipe: Just like these Peanut Butter Oatmeal Cookies, these Oatmeal Raisin Cookies require no chilling and couldn’t be easier to make! Optional Simple Icing: While these cookies shine bright on their own, we include a simple icing recipe, similar to Sugar Cookie Icing, to drizzle on top for a little extra magic. People Love These: Cookies are always a crowd-pleasing treat, and we find that even our friends and family that aren’t oatmeal raisin fans devour these cookies. Key Recipe Ingredients All-Purpose Flour – Regular flour is great for this recipe. Feel free to sub out half of the regular flour with white whole wheat flour for that extra dose of whole grain. Spices – Wonderfully warm spices include cinnamon and nutmeg. Butter – Be sure your unsalted butter is softened just to moderate room temp, ensuring that none of it is melty at all. Sugars – We go with half brown sugar and half granulated sugar. The brown sugar lends a slightly caramel-molasses flavor to the cookies. Eggs – Fresh, room temperature, large eggs will bind the cookie dough together Oats – We use plenty of old fashioned rolled oats in these Oatmeal Raisin Cookies. Whole rolled oats are hearty, toothsome, and provide texture. Raisins – The fresher your raisins are, the plumper they will be in the dough. Check that your raisins haven’t been opened. Substitutions And Variations Check out these easy variations to Oatmeal Raisin Cookies: Omit the Raisins: If you’re not a fan of raisins, try our raisin-less Perfect Oatmeal Cookies. Add Some Chocolate: We also love mixing dark, milk, or white chocolate into these cookies when the occasion calls. Check out this recipe for Chocolate Chip Oatmeal Cookies! Add Icing or Caramel: While these cookies are totally delicious without any topping, we like adding a simple icing or Salted Caramel Sauce. Make them Fall-Themed: Baking these in the fall? Add cinnamon baking chips, or try our Pumpkin Oatmeal Cookies. Step-By-Step Recipe Instructions Whisk flour, salt, baking powder, cinnamon, and nutmeg in a bowl. In the bowl of a stand mixer, beat together the butter and both sugars until light and fluffy. Mix in eggs one at a time. Reduce speed to low and add dry ingredients. Gently mix in the oats and raisins, just until combined. Roll dough into balls and place on parchment-lined baking sheets. Gently flatten each ball into a disk shape. Bake at 350F for 13-15 minutes. Let cool and enjoy! For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Here’s how you can easily prepare these cookies in advance: Mix Dry Ingredients in Advance: Feel free to measure and mix all dry ingredients (except the sugars) in advance. Store airtight at room temp until ready to bake! Make Icing in Advance: If you choose to make the icing, you can mix it together up to 3 days in advance and store it in an airtight container in the fridge. You may have to heat the icing in the microwave for a few seconds to get it back to drizzling consistency. Chill Dough and Bake Later: While you don’t need to chill the dough for these cookies, you can opt to wrap the dough airtight and chill in the fridge for up to 3 days. Let dough rest at room temperature for 15 minutes before using. Commonly Asked Questions Should I chill oatmeal raisin cookie dough before baking? There is no need to chill the dough in this recipe, as the dough will be thick and ready to form right away. However, you can chill the dough for later use, if you’re making it ahead of time. What causes oatmeal cookies to turn out tough? The main culprits of tough cookies is over-mixing and over-baking. Once you’ve combined the wet and dry ingredients together, take care not to over-mix. When baking, take cookies out when they’re puffy and golden brown at the edges, but seem slightly under-baked. They will set upon cooling. Can I freeze oatmeal raisin cookie dough? Can I freeze baked cookies? Yes to both. You can freeze the dough, wrapped airtight, for up to 3 months. Baked cookies should be wrapped airtight and frozen up to 2 months. Can I use quick oats for this recipe? We don’t recommend quick oats for this recipe, as they have a completely different texture. Old fashioned rolled oats are best for the chewy, toothsome texture we’re looking for. How long can I store baked cookies? Baked Oatmeal Raisin Cookies will stay fresh for up to 5 days at moderate room temperature as long as they’re kept airtight. What does it mean to plump raisins? Plumping raisins involves partially rehydrating them by soaking them in hot water until they “plump”. This strategy isn’t necessary for delicious cookies, but can really take your cookies to the next level. Print Oatmeal Raisin Cookies Made with simple ingredients and even better than your favorite bakery’s recipe, these Oatmeal Raisin Cookies are thick, chewy, and easy to bake for a delicious, crowd-pleasing treat! Course DessertCuisine AmericanDiet VegetarianMethod Bake Prep Time 15 minutes minutesCook Time 13 minutes minutesTotal Time 28 minutes minutes Servings 24 servings Calories 234kcal Author Amy Dong EquipmentStand MixerCookie ScoopSilicone Baking Mat IngredientsFor the Cookies:1 ½ cups all purpose flour½ tsp table salt½ tsp baking powder2 ½ tsp cinnamon½ tsp nutmeg1 cup unsalted butter softened1 cup light brown sugar packed1 cup granulated sugar2 large eggs3 cups old fashioned rolled oats1 ½ cups raisinsFor the Optional Icing:2 cups powdered sugar1 tsp vanilla extract3-4 tsp water or milk InstructionsFor the CookiesPreheat oven to 350F with rack on lower middle position. Line baking sheets with parchment and set aside.In a bowl, whisk flour, salt, baking powder, cinnamon, and nutmeg to fully incorporate.In the bowl of a stand mixer fitted with paddle attachment set to medium speed, beat together the butter and both sugars until light and fluffy, a full 3 minutes. Add eggs one at a time and mix until combined. Reduce speed to low and add dry ingredients, beating just until combined; don't over-mix here. Gently mix in the oats and raisins, just until combined.Roll dough into 2 TB sized balls and place 2 inches apart on lined baking sheets. Gently flatten each ball into a disk shape. Bake 13-15 minutes or just until edges are golden. Cookies will seem a bit under done, but they will set upon cooling.For the Optional IcingIn a bowl, stir together powdered sugar and vanilla extract. Add water or milk until desired consistency is reached. Transfer into a piping bag or you can use a Ziploc bag and cut a small hole in the corner. Drizzle over cooled cookies. Icing should harden within 30 minutes. Notes 1 cup butter is equal to 16 tablespoons.  Beat butter and sugars until the mixture is airy, light, and fluffy. Take your time with this process; it will be at least 2-3 minutes of beating. This step is important for cookies to turn out thick and chewy. Do not over-mix the dough; over-mixing causes end result to be tough rather than tender. When measuring flour, use measuring cups meant for dry ingredients, which do not have fluted lips. Gently fill the measuring cup and level excess flour off the top with the flat side of a butter knife. Do not shake, tap, or pack in the flour at all. Biggest tip: do not over bake. Bake for lowest specified time and check cookies for doneness. They are done when the edges are browned but center looks slightly under-baked. Center may appear a bit glossy, but edges and bottoms will be nicely browned. Once cookies cool, they will set perfectly. For a slightly different flavor, try drizzling some of this Salted Caramel Sauce onto cooled Oatmeal Raisin Cookies.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionServing: 1serving | Calories: 234kcal | Carbohydrates: 48g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 70mg | Potassium: 141mg | Fiber: 2g | Sugar: 17g | Vitamin A: 254IU | Vitamin C: 0.5mg | Calcium: 28mg | Iron: 1mg More To Bake And Eat Pumpkin Oatmeal Cookies – These Pumpkin Oatmeal Cookies are packed with all the goodness of pure pumpkin and wholesome oats, and they take just one bowl to make. Healthy Cookies – Finally, we have an excuse to eat cookies for breakfast! These Healthy Cookies are full of all of the good stuff and none of the bad. Apple Cookies – Serve these soft, chewy Apple Cookies with a drizzle of caramel for the most comforting fall treat! Peanut Butter Chocolate Chip Cookies – With just 6 simple ingredients, these cookies couldn’t be easier to make, and so delicious too! The post Oatmeal Raisin Cookies appeared first on Chew Out Loud.

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At a recent cardiology meeting in Auckland, New Zealand, a striking admission was made: the spike protein generated by mRNA COVID-19 vaccines is now being recognized as a cardiotoxin — a substance capable of causing direct harm to the heart. According to the cardiologist who made the admission, this toxic protein is the root cause of the alarming increase in heart-related illnesses seen in both young and old patients since the vaccine’s rollout. As cardiology waiting rooms and cardiac wards fill to capacity — especially with young patients suffering from previously rare conditions — many healthcare professionals are beginning to speak out about a growing public health crisis that the government and health authorities seem determined to ignore. Article by Lance D. Johnson, republished with permission from Naturalnews.com Cardiologists have never seen heart damage like this in young people The evidence of vaccine-related heart damage is overwhelming, according to various reports from within New Zealand’s hospitals. Cardiac surgeons are quietly advising patients who have undergone procedures like coronary bypass surgery to “refuse future vaccine boosters,” as their risk of further heart complications could be exacerbated. One cardiologist noted that the rise in heart disease cases — especially in younger, previously healthy individuals — corresponds directly with the introduction of the mRNA vaccines. The surge is described as “unprecedented,” with waiting rooms across New Zealand’s hospitals increasingly full of “young patients” suffering from conditions such as myocarditis, pericarditis and other heart issues previously uncommon in this demographic. As this reality becomes more widely understood, many doctors are growing increasingly concerned about the future health consequences for vaccinated individuals. Furthermore, cancer experts such as James Royle, a UK-based oncologist, have pointed out that there has been an increase in the incidence of “aggressive, stage 4 cancers” — also known as “turbo cancers” — especially among young people. These cancers display “novel biological characteristics” that are not typically seen in the general population. Royle suggests a “causal link” between the mRNA vaccines and this disturbing trend, citing evidence of 13 bio-molecular mechanisms through which the vaccines could trigger cancer growth. New Zealand medical establishment refuses to release data on heart damage and cancer incidence in the vaccinated The official narrative promoted by Health New Zealand has long held that the vaccines are “safe and effective,” but front-line doctors are increasingly aware that the evidence does not support these claims. Despite mounting concerns, officials have been delaying the release of critical health data on the subject, claiming “patient confidentiality” as the reason. Of course, it wasn’t long ago, when no one’s health information or medical decisions were confidential or private. Patients were routinely forced to take the COVID-19 vaccine under the duress of unlawful mandates and the threat of travel restrictions and segregation from careers and societal functions. A recent request filed under the Official Information Act (OIA) sought to obtain data on the rise in chest pain presentations to accident and emergency departments, but the request was blocked. Dr. Guy Hatchard, a former director of the New Zealand Natural Health Society, lambasts the current medical establishment’s refusal to confront the growing evidence of vaccine harm, describing their actions as “criminal folly.” Hatchard argues that “delaying the release of health data” — especially data related to the alarming rise in heart disease and other chronic conditions — is not only unjust but detrimental to the well-being of the New Zealand public. The ongoing culture of fear created by the New Zealand Medical Council, which has been actively prosecuting doctors who speak out against the safety of the COVID-19 vaccines, must come to an end. The intimidation of medical professionals has only served to stifle open dialogue and delay the necessary response to this growing crisis. Sources include: Expose-News.com Nature.com Youtube.com HatchardReport.com RELATED REPORT: https://wltreport.com/2024/06/30/confirmed-dr-peter-mccullough-how-nattokinase-could-counteract/ CONFIRMED: Dr. Peter McCullough On How Nattokinase Could Counteract Spike Protein Damage! While Fauci was lining the pockets of big pharma by peddling dangerous and experimental mRNA vaccines, Dr. Peter McCullough has been hard at work determining safe, scientific ways to combat spike protein effects. As the nation’s preeminent cardiologist, and one of the most trusted medical voices during the pandemic, Dr. McCullough is dedicated to determining what are – and what are not – effective ways to overcome COVID19 and COVID19 vaccine injuries. And now, this research is bearing fruits. The ingredient that Fauci and big pharma don’t want you to know about is – Nattokinase. Nattokinase is one of the key ingredients in The Wellness Company’s Spike Support formula (plus, ordering through this link and the links below benefits We Love Trump). In recent articles, Dr. McCullough highlighted the safety of nattokinase in counteracting spike protein and potential cardiovascular damage: “Approximately 15% of Americans who took a COVID-19 vaccine have some new medical illness and regret the shot. Many are looking to nattokinase in formulations of Spike protein support supplements. Chen et al reviewed human studies before the pandemic on the use of nattokinase with this introduction: ‘Natto, a cheese-like food made of soybeans fermented with Bacillus subtilis, has been consumed as a traditional food in Asian countries for more than 2000 years. Natto consumption is believed to be a significant contributor to the longevity of the Japanese population. Recent studies demonstrated that a high natto intake was associated with decreased risk of total cardiovascular disease mortality and, in particular, a decreased risk of mortality from ischaemic heart diseases. Before the 1980s, very little was known about the mechanism by which natto consumption led to overall cardiovascular health. In 1987, Sumi et al discovered that natto contained a potent fibrinolytic enzyme called nattokinase. Since then, a considerable amount of NK research has been performed on NK in Japan, Korea, China, and the United States, and these studies confirmed that NK, an alkaline protease of 275 amino acid residues with a molecular weight of approximately 28 kDa, is the most active ingredient of natto and is responsible for many favourable effects on cardiovascular health. First, nattokinase has potent fibrinolytic/antithrombotic activity. In addition, in both animal and human studies, NK also has an antihypertensive, anti-atherosclerotic, lipid-lowering, antiplatelet/anticoagulant, and neuroprotective actions… The most unique feature of nattokinase is that, as a single compound, it possesses multiple cardiovascular disease preventative and alleviating pharmacologic effects (namely, antithrombotic, antihypertensive, anticoagulant, anti-atherosclerotic, and neuroprotective effects). There are no other drugs or drug candidates with multiple pharmacologic properties similar to nattokinase. In addition, nattokinase is a natural product that can be administered orally, has a proven safety profile, is economical to use, and provides distinct advantages over other pharmaceutical products.’ In summary this review is reassuring that the ever-increasing use of nattokinase in post-COVID-19 and after COVID-19 vaccine injuries is safe and reasonably well tolerated. There may be additional benefits on the cardiovascular system.” If you or someone you love would like to try nattokinase, Dr. Peter McCullough and his team of doctors on the Chief Medical Board of The Wellness Company designed a non-GMO “Spike Support Formula” that contains nattokinase plus other extracts. In The Wellness Company’s Spike Support Formula you will find: – Nattokinase (dissolves spike protein) – Selenium (aids in helping the body repair itself and recover) – Dandelion root (acts as a detoxifying agent supporting better liver function) – Black sativa extract (may facilitate cellular repair) – Green tea extract (provides added defenses at the cellular level through scavenging for free radicals) – Irish sea moss (could help rebuild damaged tissue and muscle) Here is Dr. Jen VanDeWater talking about all the elements of The Wellness Company’s Spike Support Formula: People are saying about The Wellness Company’s Spike Support Formula: “I saw Dr. McCullough talk about the product and decided to give it a try. A month and a half later, I feel sooo much better. I also have recommended the product to family members to help them detox from the painful side effects of the vaccine.” “I feel like I have had brain fog for the past 18 months and after taking this supplement noticed the fog lifting finally. I plan to buy more for myself and now a friend suffering from heart issues.” “I am grateful for the Wellness Company and for you coming out with this spike protein vitamins. I am a big believer in natural healing and not pharmaceutical drugs. Thank you for doing what is right and for speaking truth in a world that is so dark.” According to The Wellness Company, purchasing all the separate ingredients of the Spike Support Formula would be over $100 – you can save 36% with the unique formulation in The Wellness Company’s Spike Support Formula. Click here to order the Spike Support Formula today! (Note: Thank you for supporting businesses like the one presenting a sponsored message below and ordering through the links below, which benefits WLT Report. We appreciate your support!)

President-elect Donald Trump has named former NFL player Scott Turner to lead the U.S. Department of Housing and Urban Development in his incoming administration.