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Home Baking

Oatmeal Raisin Cookies (Soft & Chewy)

By:Nagi
Published:25 Jun '21Updated:27 Jun '21
343 Comments
Recipe v Video v Dozer v

If you love your oatmeal cookies soft and chewy, this is THE Oatmeal Raisin Cookie recipe for you! Nicely crispy around the edges, studded with plump and juicy raisins, and buttery in taste with the faintest wisp of cinnamon, these cookies smell heavenly when they’re in the oven and also keep really well!

Overhead photo of freshly baked Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

Being more of a savoury than sweet-toothed gal, I’m rarely a victim of the urge to buy cookies or sweet tarts lined up in temptation on the counters of coffee shops. Unless, that is, they have big and fat Oatmeal Raisin Cookies.

Here’s the thing: I’m all about fruit and spice oatmeal cookies, and they rate higher than chocolate chip cookies in my world. For me that magical mix of warm cinnamon and fruit studding a caramelly, chewy cookie just tastes like pure comfort and, well, home. Keep your Insta-friendly hipster cookies and call me a granny, I don’t care – just leave me all the Oatmeal Raisin Cookies!!

Hand picking up Oatmeal Raisin Cookies
Showing the inside of Oatmeal Raisin Cookies

Ingredients for Oatmeal Raisin Cookies

This is a recipe adapted fairly closely from a Cook’s Illustrated recipe. I read that it took them 6 months to come up with the perfect soft and chewy Oatmeal Raisin Cookie. I applaud them for their persistence, not least so we may feast on the sweet fruits of their labour!

Here’s what you need:

Ingredients for Oatmeal Raisin Cookies
  • Butter (at room temperature) – When recipes call for butter at room temperature or softened butter, the butter needs to be firmer than you probably think. Ideally it is 18°C / 64°F. This is soft enough to whip until creamy, but still cool enough such that when you touch it, you don’t end up with a slick of grease on your finger.

    Butter that is too soft can lead to cookies that split or spread too much in the oven. In fact, this is one of the most common problems people have when making cookies! 

    A quick way to bring butter to room temperature: Cut fridge-cold butter into 1.5cm cubes (1/2″ thick slices if you have a US stick of butter). Scatter on plate. Microwave 2 cups of cold tap water for 4 minutes on high. Remove jug, quickly put plate in, close door. DO NOT turn microwave back on. The residual heat will soften the butter in 5 minutes.

  • Baking powder – Most recipes call for baking soda / bicarb, or a combination of baking soda and baking powder. This recipe specifically calls for only baking powder which Cook’s Illustrated found makes the cookie chewier. So, just baking powder it is!;

  • Flour – Just plain / all-purpose flour. For this recipe, self-raising flour cannot be used in place of the flour and baking powder, because self-raising flour has too much baking powder in it;

  • Brown sugar AND white sugar – Brown sugar makes the cookie chewier and adds a pleasing caramelly note, while the white sugar gives the cookie crispy edges. The contrast some crispiness around the edges brings to the soft cookie centre is part of the magic of these cookies!;

  • Raisins – I like my raisins tender and plump, so I soak them briefly in hot water. This is not a step in the Cook’s Illustrated recipe, it’s just something I like to do – a personal preference!

  • Eggs at room temperature – The eggs need to be at room temperature and not fridge-cold, to ensure it incorporates properly into the cookie dough easily. A quick way to warm up fridge-cold eggs: Place eggs in a large bowl, cover with warm tap water (just warm, not hot) and leave for 5 min. Wipe dry, then use per recipe. 

    Egg size (“large eggs”): 50 – 55g / 2 oz per egg is the industry standard of sizes sold as “large eggs” in Australia and the US. If your eggs are significantly larger or smaller in size, just weigh different eggs and use 100-110g / 4 oz in total (including shell) or 90 – 100g / 3.6 oz in total excluding shell (useful if you need to use a partial egg to make up the total required weight. Crack eggs, beat whites and yolks together, THEN pour into a bowl to measure out what you need);

  • Cinnamon – The king of cookie spices! Just a hint in the mix so you know it’s there, but it doesn’t overwhelm. This is another deviation from the Cook’s Illustrated recipe. They omit it so you can taste the oats more. I cannot process that idea! I need the cinnamon!

  • Salt – Just a touch to bring out the flavour in sweet baked goods.


How to make Oatmeal Raisin Cookies

Part 1: Cookie dough

How to make Oatmeal Raisin Cookies
  1. Soak the raisins to plump them (this is optional);

  2. Drain the raisins then leave to dry, or pat dry to speed things up;

  3. Sift the dry ingredients into a bowl;

  4. Beat butter, sugar and egg: In a separate bowl, beat the butter until smooth and creamy. Then add both brown and white sugars and beat until fluffy – around 2 minutes on high using a handheld beater.

    Now beat the eggs in one at a time until incorporated;

  5. Add dry ingredients: Next, switch to a wooden spoon and mix the sifted dry ingredients in. I prefer doing this step by hand rather than the electric beater to ensure I don’t accidentally overwork the cookie dough, which would result in a tough cookie; and

  6. Oats and raisins: Lastly, stir in the oats and raisins. At this point the cookie dough will become quite thick and hard to stir. Dig deep to find the strength – it’s worth it!! 😂 (Just kidding, it’s not that hard! 😇)

  • Scooping Oatmeal Raisin Cookie dough
  • Oatmeal Raisin Cookie dough on baking tray ready to pop into the oven

Part 2: Rolling and baking

Cookie dough made, now it’s time to bake!

How to make Oatmeal Raisin Cookies
  1. Portion out cookies on to tray: Scoop 2 tablespoons-worth of cookie dough and place in a mound on a tray, for one cookie. An ice cream scoop with a lever or a cookie scoop will make this step speedy!

  2. Repeat: Repeat with the remainder of the dough. I like to portion all the dough out first on to trays before I start rolling because I just find it faster;

  3. Roll into balls: Wet your hands if needed to stop the dough from sticking. Lightly roll each dough portion into a ball. They should be around 5cm / 2″ wide;

  4. Squash dough balls: Distribute the balls across two trays lined with baking / parchment paper, ensuring you leave plenty of space between them (see photo #5). Lightly press each down to flatten. This is just to help ensure the cookies spread evenly, rather than leaving a mound in the middle;

  5. Bake: Place both trays in the oven with one tray on the middle shelf and the other on a shelf below, ensuring you leave 10cm / 4″ of space between each rack. Bake at 180°C / 350°F (160°C fan) for 11 minutes. Switch the position of the trays and bake for a further 11 to 14 minutes until cookies are golden on the edges and LIGHT golden in the middle. If you cook too long, the cookies will be crispier;

  6. Cool: Cool on the trays for 5 minutes before transferring to cooling rack. Cool for 30 minutes before serving.

Pile of Oatmeal Raisin Cookies with milk
Hand breaking Oatmeal Raisin Cookies

This recipe has been the only Oatmeal Raisin Cookie recipe I have ever used since I found it. It is absolutely perfect, in my humble opinion.

Having said that, I also came across this recipe for Oatmeal Raisin Cookies on a fabulous baking blog called Brown Eyed Baker, run by a talented lady named Michelle. That recipe is by a famous bakery in New York called Sadelle’s. Michelle thinks it is even better than this Cook’s Illustrated one (which I noticed she also has on her blog!) I, for one, trust her judgement on that call.

But there’s one big catch. The Sadelle’s recipe requires the cookies to be flattened onto the cookie sheet, then refrigerated for four days supposedly to enhance the depth of flavour. Yes, FOUR WHOLE DAYS!!!

So if that makes my preferred recipe the world’s second best Oatmeal Raisin Cookie, I’m totally ok with that because at least you can make these RIGHT NOW!!! 😉 – Nagi x


Watch how to make it

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Hand picking up Oatmeal Raisin Cookies

Oatmeal Raisin Cookie (Soft & Chewy)

Author: Nagi | RecipeTin Eats
Prep: 20 mins
Cook: 25 mins
Total: 45 mins
Cookie
Western
4.93 from 98 votes
Servings16 – 18
Tap or hover to scale
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Recipe video above. If you love your oatmeal cookies soft and chewy, this is THE Oatmeal Raisin Cookie recipe for you! Crispy on the edges, buttery with the faintest waft of cinnamon and studded with plump juicy raisins, these keep really well and smell heavenly when they're in the oven.
This is a Cook's Illustrated recipe and they found the key to achieving this are: a) the size (these are larger than usual) and b) using baking powder, not baking soda.

Ingredients

  • 1 1/2 cups raisins (Note 1)
  • 1 1/2 cups flour (all purpose / plain)
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp cinnamon powder
  • 250g / 8 oz (2 sticks) unsalted butter , at room temperature (Note 2)
  • 1 cup brown sugar (packed)
  • 1 cup white sugar (granulated. Superfine/caster also ok)
  • 2 large eggs , at room temperature (Note 3)
  • 3 cups rolled oats (Note 4)

Instructions

  • Preheat oven to 180°C/350°F (160°C fan). Adjust oven racks to middle and low position, ensuring you have 4"/10cm between each rack. Line 2 trays with parchment/baking paper.
  • Optional: Soak raisins in boiled water for 10 minutes. Drain then pat dry. (This makes them plumper).
  • Sift dry ingredients: Sift flour, salt, baking powder and cinnamon into a bowl.
  • Cream butter and sugar: Using a stand mixer or electric mixer, beat butter until creamy. Then beat in sugar until fluffy – about 2 – 3 minutes.
  • Add eggs: Beat in eggs one at a time until incorporated.
  • Mix in flour: Use a wooden spoon to stir the flour mixture in.
  • Stir in oats and raisins: Stir in oats and raisins – this requires a bit of effort as the dough gets firm!
  • Roll and flatten balls: Form 4cm / 1.6" balls (~18) and place onto baking trays 4"/10cm apart. I use an ice cream scoop. Then press down to slighty flatten into a thick disc shape.
  • Bake for 11 minutes. Then swap the trays between the shelves AND turn the trays around. Bake for a further 11 – 14 minutes, or until cookies are golden on the edges and LIGHT golden on the surface.
  • Cool on the trays for 5 minutes before transferring to cooling rack. Cool for 30 minutes before serving.

Recipe Notes:

1. Raisins – Measure raisins by packing them into the cup, then use your fingers to separate them .
2. Butter – Don’t let the butter get too soft. This is a common error with cookies and cakes that call for butter to be creamed. Target 18°C/64°F for the butter. This is soft enough to be whipped, but you should not be left with a thick, shiny slick of grease on your finger when you poke it. If you get greasy fingers, this means the butter is too soft which will cause the cookie to spread too much in the oven. 
If the butter is >20C/68F, I would chill the butter a bit before using.
3. Eggs – Need to be at room temperature and not fridge-cold, to ensure it incorporates easily. Quick way to warm up fridge-cold eggs: Place eggs in a large bowl, cover with warm tap water (just warm, not hot) and leave for 5 min. Wipe dry, then use per recipe.
Egg size (“large eggs”): 50 – 55g / 2 oz per egg is the industry standard of sizes sold as “large eggs” in Australia and the US. If your eggs are significantly larger or smaller in size, just weigh different eggs and use 100-110g / 4 oz in total (including shell) or 90 – 100g / 3.6 oz in total excluding shell (useful if you need to use a partial egg to make up the total required weight. Crack eggs, beat whites and yolks together, THEN pour into a bowl to measure out what you need);
4. Rolled oats are plain traditional oats, like this one I get from Woolworths (Australia). Do not use steel cut oats. Instant / quick oats can be used but the texture of the cookie will be a bit different because they are chopped smaller.
5. HIGH ALTITUDE BAKING: Readers at high altitude have reported that this recipe works fine with no adjustment!
6. Storage – Keep in an airtight container for up to 1 week.
7. Recipe source: Adapted from a Cooks Illustrated recipe. Note: 2 sticks of butter is 226g not 250g. However, Australian and UK/European cups are 250ml which is larger than American cups (226ml) so we need slightly more butter in grams to achieve the same outcome.
8. Nutrition per cookie.

Nutrition Information:

Serving: 66gCalories: 265cal (13%)Carbohydrates: 41.3g (14%)Protein: 3.6g (7%)Fat: 10.6g (16%)Saturated Fat: 6.1g (38%)Polyunsaturated Fat: 4.5gCholesterol: 41mg (14%)Sodium: 168mg (7%)Fiber: 1.9g (8%)Sugar: 23.7g (26%)
Keywords: Oatmeal Raisin Cookies
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Originally published July 2016. Updated June 2021 with new photos, video and a streamlined recipe subsequent to further testing to improve the recipe!

For Cookie Monsters 🙋🏻‍♀️

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Life of Dozer

Dozer with his friends post Winter-evening-beach session. It’s a photo from the Golden Retriever boarder where Dozer is boarding while I’m away in Tasmania! I think that’s him in the middle in a red robe…. not 100% sure! 😂

And from the original publication date:

No cookie dough for Dozer!!

Dozer Oatmeal Raisin Cookie
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343 Comments

  1. Hilary says

    September 21, 2017 at 8:45 pm

    5 stars
    These cookies are the bomb! I know the recipe says about 20 cookies, but I got over 30 huge cookies!! Crunchy chewy deliciousness

    Reply
    • Nagi says

      September 22, 2017 at 8:26 pm

      That’s terrific to hear Hilary! Thank you for taking the time to leave a review – N x

      Reply
  2. Brenda says

    September 17, 2017 at 7:17 am

    Does the brown sugar need to be packed?

    Reply
    • Nagi says

      September 18, 2017 at 6:35 pm

      Hi Brenda! Yes it does, thanks for the question, will add that note. 🙂 N x

      Reply
  3. Melanie says

    August 31, 2017 at 9:19 am

    Hi Nagi, can you use sultanas instead of raisins?

    Reply
    • Nagi says

      September 3, 2017 at 6:44 pm

      YES! 🙂

      Reply
  4. Kate says

    August 22, 2017 at 6:15 pm

    Hi, can I substitute the butter for margarine?

    Reply
    • Ashley says

      January 10, 2018 at 12:59 pm

      5 stars
      I actually substituted for margarine and they worked perfect! I used quick oats too

      Reply
    • Nagi says

      August 23, 2017 at 7:36 pm

      Not in this recipe, sorry 🙂

      Reply
  5. Dixie says

    July 31, 2017 at 12:01 pm

    5 stars
    Short on butter and brown sugar and husband is still eating cookies out of the tray hahaha! Thank you! 🙂

    Reply
    • Nagi says

      August 2, 2017 at 7:02 pm

      That’s so great to hear Dixie! Thank you for letting me know! N xx

      Reply
  6. Lauren says

    April 30, 2017 at 12:24 pm

    5 stars
    The detailed instructions made it super easy to make perfect delicious cookies, will make again!

    Reply
    • Nagi says

      April 30, 2017 at 1:44 pm

      Fantastic! I’m so pleased to hear that Lauren, thanks for letting me know! N xx

      Reply
  7. Mira says

    April 17, 2017 at 2:11 am

    5 stars
    I am giving it 5 stars

    Reply
  8. Mira says

    April 17, 2017 at 2:10 am

    Thank you for the recipe! Cookies were delicious. My kids loved them.

    Reply
    • Nagi says

      April 17, 2017 at 6:22 am

      I’m so pleased to hear that Mira! Thank you for letting me know! N xx

      Reply
  9. Laura Phelps says

    April 9, 2017 at 12:50 pm

    5 stars
    Hi Nagi!

    These cookies are speaking to me through the screen! I’ve only recently come to really appreciate the simplicity and deliciousness of a good oatmeal raisin cookie! I haven’t made any of my own yet, but I think this is the perfect recipe to test my baking skills on! I love that I already have all the ingredients in my pantry, and that pretty much never happens, so I’m ready to bake these bad boys!

    Also, I run a site of my own, and recently posted an article about skipping candy this Easter for healthier options, and included your oatmeal cookies as a suggestion! Here’s the link if you want to check it out!
    https://gatheredagain.com/healthy-non-candy-easter-basket-ideas/

    Thanks again for the yummy looking recipe, can’t wait to see how they turn out!
    Laura

    Reply
    • Nagi says

      April 10, 2017 at 6:17 pm

      Oh I love that Laura! Thank you I will pop over to have a look and share! 🙂

      Reply
  10. mstech says

    March 9, 2017 at 8:49 am

    i just came back from the grocery store and purchased my items for the oatmeal raisin cookies but im going to add pecans in mine…. Can’t wait!!!!!!!!!

    Reply
    • mstech says

      March 10, 2017 at 12:39 pm

      THEY WE’RE DELICIOUS THANKS FOR THE RECIPE…

      Reply
    • Nagi says

      March 9, 2017 at 7:50 pm

      Oooooh! Hope you LOVE!

      Reply
  11. Heather says

    February 19, 2017 at 2:01 pm

    5 stars
    Exactly what I was after! These are delicious cookies. Thanks for sharing the recipe.

    Reply
    • Nagi says

      February 20, 2017 at 10:22 am

      Woo hoo! I’m so pleased to hear you enjoyed it Heather, thanks for letting me know! N x

      Reply
  12. barb says

    February 18, 2017 at 12:20 pm

    I am so sad..I really wanted to try this recipe right now..BUT…I have no idea how many eggs to use. Hopefully I’ll find a recipe that comes out as good as these sound.

    Reply
    • Nagi says

      February 20, 2017 at 9:48 am

      Hi Barb! The ingredients says 2 eggs 🙂 N x

      Reply
  13. Kaycee says

    February 13, 2017 at 2:08 pm

    5 stars
    Nagi, I’ve made a lot of cookies over the years. These are TERRIFIC! I added walnuts and, for part of the batch, ghiradelli dark chocolate chips 🙂 I made some giant size and some “normal” size. All the variations were fabulous.
    Thank you for posting it! You rock!

    Reply
    • Nagi says

      February 14, 2017 at 12:53 pm

      I’m so pleased to hear you enjoyed this Kaycee, thank you for letting me know! Though I can’t take credit – it’s thanks to Cook’s Illustrated! N x

      Reply
  14. Belinda says

    February 4, 2017 at 4:53 pm

    5 stars
    Thanks for yet another simple to follow and delicious recipe. I liked the tip about the ice cream scoop to portion out the cookies. Except I had a scoop without the pushy-outie-bit so I had to use a second spoon to scoop the mixture from the scooper! A bit funny really… ? Anyway, I got there in the end. I got 2.5 trays of mega yummy cookies from this recipe. Next time I might experiment with cranberries instead of raisins. This recipe is definitely going on my Pinterest!

    Reply
    • Nagi says

      February 5, 2017 at 9:55 am

      Mega yummy and mega in size?? 🙂 I’m so happy to hear you enjoyed it Belinda! Thanks so much for letting me know. Happy weekend! – N xx

      Reply
  15. Stefan says

    January 26, 2017 at 9:57 am

    5 stars
    I’m exited to try making these over the weekend. My wife often asks me to make Oatmeal Rasin, because I like to make brown butter chocolate chip cookies. I have two questions: The first is that I have a bad of the Bob’s Red Mills Extra Large Rolled Oats, could I use these for the recipe? The second question is about the nutmeg / cinnamon substitution. I would like to try a little both, so do you think it would work and what measurement / ratio would you recommend?

    Reply
    • Nagi says

      January 27, 2017 at 9:03 am

      Hi Stefan! I just googled your oats and it will work fine, it is just that your oat pieces will be larger 🙂 If you would like both, I’d suggest 1/2 tsp cinnamon and 1/4 tsp nutmeg. I think that’s a good balance so you can taste both!

      Reply
      • stefan says

        January 31, 2017 at 6:41 am

        Hi Nagi, Thank you. I found reg. old fashion rolled oats. I split the cinnamon and nutmeg as recommended and the cookies came out tasting wonderful. Just a touch of both flavors. When baking the didn’t spread as much as I hoped and after shaping the trays, the original bottom cookies were slightly burnt a few minutes after the change. I tossed that batch, turned down the oven and placed three oven thermometers in various locations. As suspected the temps varied by several degrees and 350 was actually 375 on top and 380 on bottom. I set the oven to 325 for second batch, know it would creep up and the cookies spread nicely. Chewy, dense and tasty! (so was the batter)

        Reply
  16. Mary Griffith says

    December 22, 2016 at 12:00 pm

    Can I roll the dough into smaller portions and still come out chewy? If not, Any suggestions to keep it chewy?

    Reply
    • Nagi says

      December 23, 2016 at 1:32 pm

      Hi Mary! The smaller they are, the less chewy they are because there is more surface area. 🙂 Hope that makes sense? But they are still chewy, don’t worry!!! It’s the size that will affect the chewiness so I don’t have any suggestions for how to make it chewer. 🙂

      Reply
  17. Melissa says

    December 19, 2016 at 6:12 am

    Hi there! Do I need to use raisins in the recipe? The oatmeal cookie part looks fantastic, but my daughter won’t eat raisins if I put them in…just wondering if it affects anything or if I need to adjust anything by omitting them? Thank you.

    Reply
    • Nagi says

      December 19, 2016 at 7:37 pm

      Hi Melissa! You can definitely just leave them out if you want, it will make less cookies but other than that, it will still be delish! N x

      Reply
  18. heidi koras says

    December 18, 2016 at 12:26 am

    Can you use regular butter or does it have to be unsalted?

    Reply
    • Nagi says

      December 19, 2016 at 7:16 pm

      Hi Heidi! Regular will be fine, just skip the salt 🙂 N x

      Reply
  19. Jenny says

    September 24, 2016 at 5:07 pm

    Hi Nagi,

    Loved the cookies but I found mine didn’t flatten out as I expected so I ended up with yummy domes of cookies instead. I didn’t use a mixer to cream the butter and sugar together though. Was that my mistake?

    Reply
    • Nagi says

      September 25, 2016 at 6:41 pm

      Hi Jenny! Using a mixer or electric beater to cream the butter is defiantly necessary to soften it to help it spread 🙂 I’m glad it was still yummy though! N x

      Reply
  20. Beck says

    August 22, 2016 at 9:49 am

    5 stars
    I’m so thrilled with this recipe as I’ve never before been able to get quite that perfect chewy texture I’ve been after. Absolutely perfect, yummy cookies – and not overly sweet either. I ended up being forced to give some away to avoid eating them all myself! Yum!

    Reply
    • Nagi says

      August 22, 2016 at 7:55 pm

      Woo hoo! So glad you enjoyed this Beck!!! Isn’t that chewy texture awesome?? I love love LOVE it!

      Reply
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