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egg soaked raisin oatmeal cookies
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Egg Soaked Raisin Oatmeal Cookies

Soaking the raisins in a mixture of eggs and vanilla is the secret step in these thick, chewy oatmeal raisin cookies.
Course Dessert
Cuisine American
Keyword Eggs, Old Fashioned, Soaked Raisins
Prep Time 15 minutes
Cook Time 15 minutes
Cooling 12 minutes
Servings 16 cookies
Author Anna
Cost 5

Ingredients

  • 2 large eggs (105 grams)
  • 1 tablespoon heavy cream
  • 1 ½ teaspoons vanilla
  • 1 cup raisins (It's okay to use more or less) (120 grams)
  • ⅔ cup unsalted butter, softened (or use ⅓ cup each butter and shortening)
  • ⅔ cup dark or light brown sugar, packed (130 grams)
  • ⅔ cup granulated sugar (130 grams)
  • 1 ½ cups plus 2 tablespoons flour, but best to weigh (210 grams)
  • 1 ¼ teaspoon baking soda plus a tiny pinch more
  • ½ teaspoon salt plus an extra pinch
  • ¾ teaspoon cinnamon
  • ⅛ teaspoon fresh nutmeg (optional
  • 1 ⅓ cup oats, quick or old fashioned
  • ⅔ cup chopped walnuts or pecans, toasted

Instructions

  • Crack the eggs into a medium size bowl and beat with a fork. Stir in the cream, vanilla and the raisins. Cover, put in the refrigerator and soak raisins for an hour or up to three.
  • Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper. If you plan on chilling the dough, save this step for later.
  • Cream butter (or shortening and butter combo) and both sugars with the paddle attachment of a stand mixer or a hand-held electric mixer. Do not add egg mixture yet.
  • Stir together flour, baking soda, salt, and spices in a separate bowl. Add the flour mixture to the butter mixture and stir until blended. Mix until the flour mixture is coated with fat.
  • Add the egg/raisin mixture and stir until blended, then stir in the oats and nuts.
  • Scoop or shape the dough into about 16 balls. Alternatively, you can shape it into a big cylinder, cut off pieces, the shape into rounds. This helps if you're trying to keep the cookies the same size.
  • Optional: Put the shaped dough on a plate, cover and chill for several hours or overnight.
  • For cookies with a more even texture press down slightly. For chewier edges and softer centers, leave as balls. Bake at 350 for 12-15 minutes or until cookies are brown around the edges. Cold dough will take longer.
  • Let the cookies sit on the cookie sheet for a few minutes, then transfer to wire racks to cool.