Chewy Oatmeal Raisin Biscuits. The best Oatmeal Raisin Cookie recipe ever!! These cookies are extra moist, soft & chewy! A tried, tested and perfected America's Test Kitchen recipe.

With a little experimenting, I came up with these chewy, spicy, oatmeal raisin cookies. They make your kitchen smell wonderful while they are baking. Wow, look no further for THE BEST oatmeal raisin cookie recipe. You can cook Chewy Oatmeal Raisin Biscuits using 13 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Chewy Oatmeal Raisin Biscuits

You need 125 Gr of AP Flour.
It's 1/2 Tsp of Baking Soda.
It's 1/2 Tsp of Salt.
You need 1/4 Tsp of Ground Cinnamon.
You need 1/4 Tsp of Ground Ginger.
You need 115 Gr of Unsalted Butter.
You need 100 Gr of Brown Sugar.
It's 50 Gr of Granulated White Sugar.
Prepare 1 of Large Egg.
It's 1 Tsp of Vanilla Extract.
It's 150 Gr of Rolled Oats.
Prepare 100 Gr of Raisins.
Prepare 50 Gr of Mixed Dried Fruit.

How to make oatmeal raisin cookies that are soft in the middle, a little chewy on the outside and full of warm flavors like cinnamon and vanilla. How to Make Oatmeal Raisin Cookies with Soft Centers and Chewy Outsides. These oatmeal cookies are very easy to make and. Nothing beats soft, chewy oatmeal raisin cookies!

Chewy Oatmeal Raisin Biscuits instructions

In a large bowl, whisk together the flour, cinnamon, baking soda, and salt..
In the bowl of food Processor with the paddle or Dough attachment, cream together the butter, brown sugar, and granulated sugar for 1 minute until well combined. Add the egg and vanilla extract and mix until fully combined..
Mix in the flour mixture and continue mixing until just combined, then Pulse to mix in the oats, raisins & Fruit until fully combined..
Put into a large bowl, cover with Cling Film and put in Fridge for 30 mins..
Preheat oven 170c, line 2 baking Sheets with Baking Paper..
Use about 1.5 Tsp of the mixture and form a ball in your hands then put onto the paper and slight press down - make sure to leave space for expansion..
Cook in Batches for about 10-12 mins until edges are golden brown..
Leave on sheet to cool for 10 min then transfer to wire rack to cool completly..

Try these with a nice glass of milk or eggnog! Stir or mix in the oats and raisins. Drop by spoonfuls or use a small ice cream scoop onto a parchment paper lined baking sheet. I have just eaten the very last crumb of these gorgeous cookies and I'm pumped to share the recipe with you. I always love being able to share a recipe soon after I've made it as I'm still in the 'oh-my-gosh-I-love-this-recipe-and-I-must-share-it-now' phase.