I haven’t tried this, but I bet it would be delicious (oatmeal and coconut are the perfect combination, in my opinion). Coconut – if you like oatmeal cookies with a bit of coconut in them, you could try mixing in 1/4 cup of unsweetened, shredded oatmeal.Other Chips – you could also replace the raising (half of the raisins or all of them) with other types of chips like white chocolate chips, dark chocolate chips, butterscotch chips, peanut butter chips…the options are endless!.You can add them in addition to the raisins (maybe reducing the raisins to 1/2 cup and adding 1/2 cup chocolate chips) or you can replace the raisins entirely! Chocolate Chips – the most obvious suggestion is to add chocolate chips.We think this cookie recipe is a classic and we love it just as it is, but if you want to change it up here are a few suggestions… It changes the taste a bit but it shouldn’t affect the texture of the cookie. Egg – if you can’t have eggs, you can use a flax egg or chia egg in this recipe.You could also use regular brown sugar in place of light muscovado, but know that muscovado melts beautifully and has very small sugar crystals that help the texture of the cookie. Light Muscovado Sugar – you can use dark muscovado sugar in place of light which will give the cookie more of a toffee like flavor due to its high molasses content.Let the cookies sit on the baking tray for a few minutes, then transfer them to a wire rack to cool to the touch.Bake cookies for 10-12 minutes. (If you need to make two batches, be sure to pop the dough back in the freezer while the first batch is baking).Roll the dough into 12-13 balls (about 2 tablespoons of dough per ball), lay on the prepared baking sheets (don’t flatten them). Make sure there is about 2-3 inches between each cookie to allow for spreading.īe sure to leave 2-3″ between dough balls!.If you are short on time, you can still bake the cookies right away without chilling. (If you don’t chill them, the cookies will spread out more and may be a bit more crispy, but the flavor shouldn’t change.) For best results, put the dough in the freezer for 10-15 minutes until it resembles soft playdough.Stir in the raisins with a wooden spoon.Add the flour mixture in batches and mix on low until thoroughly combined.It’s been tested and a mix of both gives the best results!) (Note: I don’t recommend substituting brown sugar for white sugar entirely. With a hand mixer in a large bowl or in a stand mixer with the paddle attachment, beat the butter with both sugars until creamy, about 2 minutes.In a large bowl, whisk together the flour, oats, baking soda, baking powder, and salt.Line 2 large cookie sheets with parchment paper or silicone mats and set aside.⅔ cup raisins (can add more if you like).¼ cup light muscovado sugar (can use dark or brown sugar).8 tablespoons butter (unsalted, room temperature).The ingredients for this chewy oatmeal cookies recipe are ones you probably have in your house already, but if you don’t you can for sure find them at your local grocery store! Freezing Oatmeal Raisin Cookie Dough Balls.These would make a perfect gift, too! Next time, make a double batch (or also make these banana chocolate cookies to give with them) and give some to your friends, family or neighbors (because who doesn’t love homemade cookies). It’s really the BEST oatmeal raisin cookie recipe ever! This easy oatmeal raisin cookies recipe requires simple ingredients you probably have in your pantry, it comes together in just over 30 minutes, and it gives you a chewy, soft oatmeal raisin cookie every time. I think everyone needs a few recipes for classic cookies in their back pocket, and oatmeal raisin cookies are one of them!