The Oatmeal Raisin Cookie from Kneaders Bakery & Cafe features hearty oats, sweet raisins, and a hint of cinnamon, baked to a golden-brown crisp that offers a chewy and satisfying texture in every bite.
Equipments
- Mixing bowl
- Stand mixer or hand mixer
- Measuring cups
- Measuring spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
- Spatula
- Cookie scoop or spoon
Ingredients
- 1 cup (226g) unsalted butter
- 1 cup (200g) granulated sugar
- 1 cup (220g) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 3 cups (240g) old-fashioned rolled oats
- 1 1/2 cups (225g) raisins
When preparing the Oatmeal Raisin Cookie from Kneaders Bakery & Cafe, use old-fashioned rolled oats rather than instant oats to ensure the desired chewy texture. Opt for packed brown sugar to add moisture and depth of flavor, enhancing the cookie's sweetness and softness. Be precise with the measuring of cinnamon, as it provides the subtle warmth characteristic of these cookies without overpowering the other flavors. Fresh raisins should be plump and moist, contributing bursts of sweetness and a pleasing contrast to the oats. Your homemade Oatmeal Raisin Cookie will closely mimic the cafe's signature treat, delivering a perfect balance of hearty oats, sweet raisins, and golden-brown crispness.
Instructions
- Preheat oven to 350°F (175°C). Line baking sheet with parchment paper or silicone mat.
- In a mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In stand mixer (or with hand mixer), cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, then add vanilla extract; mix until combined.
- Gradually add dry ingredients to wet mixture; mix until just combined.
- Stir in rolled oats and raisins with spatula until evenly distributed.
- Use cookie scoop or spoon to portion dough onto prepared baking sheet, spacing evenly.
- Bake for 10–12 minutes or until edges are golden brown and centers are set.
- Remove from oven and let cookies cool on baking sheet for 2–3 minutes.
- Transfer cookies to cooling rack to cool completely.
Substitution
The Oatmeal Raisin Cookie from Kneaders Bakery & Cafe copycat menu replicates the classic combination of hearty oats, sweet raisins, and warm cinnamon flavor, delivering a chewy texture cooked to golden perfection. You can substitute unsalted butter with coconut oil or margarine for a dairy-free alternative, though this may slightly alter the cookie's texture. If old-fashioned rolled oats are unavailable, quick oats can be used but will result in a softer cookie. Brown sugar adds moisture and depth, so replacing it with white sugar may make your cookies less chewy. Raisins can be swapped with dried cranberries or chopped dates to suit your taste preferences or availability.
Tips
Ensure your butter is softened to room temperature for effective creaming with sugars, which creates the desired light and fluffy texture. When mixing dry ingredients with wet, avoid overmixing to prevent tough cookies; stop mixing as soon as flour is incorporated. Use a cookie scoop for uniform sizing, which helps cookies bake evenly throughout. Keep an eye on the baking time--10 to 12 minutes--to achieve golden edges while maintaining a chewy center without overbaking.
Nutritions
Your Oatmeal Raisin Cookie from Kneaders Bakery & Cafe provides a good source of dietary fiber from the rolled oats, which supports digestive health. The raisins contribute natural sweetness along with essential vitamins and antioxidants. Butter and sugars add calories and fats, offering energy but should be enjoyed in moderation. Cinnamon adds flavor without calories, enhancing the overall nutritional profile of your treat.
Storage
Store your oatmeal raisin cookies in an airtight container at room temperature to maintain their chewy texture and fresh flavor for up to one week. For longer storage, freeze the cookies in a sealed plastic bag or container for up to three months, then thaw at room temperature before serving. Avoid refrigerating as it may cause the cookies to become dry and lose their softness.
Variation or Alternatives
You can substitute chocolate chips or dried cranberries for raisins to add a different fruity sweetness to your oatmeal cookies. Swap half of the all-purpose flour for whole wheat flour to enhance the nutty flavor and add fiber. To achieve a thicker cookie, chill the dough for at least 30 minutes before baking, which helps prevent spreading. For a subtle twist on spice, try adding ground nutmeg or cloves alongside cinnamon in the dry ingredient mix.
Allergies
The Oatmeal Raisin Cookie contains common allergens such as eggs, butter (dairy), and wheat flour, which may trigger reactions in individuals with egg, dairy, or gluten allergies. The oats, while naturally gluten-free, can sometimes be cross-contaminated with gluten during processing, so you should verify if gluten-free oats are used if you have a severe gluten intolerance. Raisins and cinnamon are generally safe but may cause sensitivities in rare cases.
Why this recipe?
Oatmeal Raisin Cookies from Kneaders Bakery & Cafe are beloved for their perfect balance of chewy texture and natural sweetness from plump raisins. The cookies feature wholesome oats that provide a hearty flavor and nutritional value, making them a satisfying treat. You'll appreciate how replicating this recipe at home allows control over ingredients, ensuring fresh, preservative-free cookies. Baking a copycat version captures the authentic taste while customizing it to your preferences, making it a worthwhile culinary project.