Q1: Why did my cookies spread out and go flat?

The most common culprits are butter that was too soft (or melted) or over-creaming your butter and sugar. Your butter should be at a cool room temperature—soft enough to leave an indent, but not shiny or greasy.

Q2: My cookies are hard and crunchy, not soft. What happened?

You overbaked them! The 12-15 minute bake time is the crucial secret. The cookies will look very soft and puffy when they come out of the oven, but they will "set" and become perfectly chewy as they cool.

Q3: Do I really have to use the raisin water?

For this specific, "Grandma-style" recipe, yes, it is the secret ingredient! It is the non-negotiable key to the classic, old-fashioned, soft and chewy texture that makes this recipe so special.

Q4: Can I use old-fashioned rolled oats instead of quick-cooking oats?

You can, but your cookies will have a much different, more rustic, and chunkier texture. The quick-cooking oats are the secret to this recipe's classic, uniform, soft, and chewy crumb.

Yes, absolutely! This recipe is fantastic with about 1 cup of finely chopped, toasted pecans or walnuts folded in at the very end with the oats and raisins.

"Grandma's" Soft & Chewy Oatmeal Cookies

Soft & Chewy Oatmeal Cookies (A Holiday Classic!)

A classic, old-fashioned recipe for ‘Grandma’s Oatmeal Cookies.’ This drop-style cookie features a soft, chewy texture from quick-cooking oats and plumped raisins. The dough is warmly spiced with cinnamon and nutmeg and uses a unique technique of adding the reserved raisin-soaking water for extra moisture and flavor.

Author: Evelyn

Ingredients

1 cup raisins
Water (for boiling)
1 cup white sugar
1 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
6 tablespoons reserved raisin water
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 cups quick cooking oats

Instructions

In a small saucepan, combine the raisins with enough water to cover. Bring to a boil, then remove from the heat. Drain the raisins, reserving 6 tablespoons of the liquid. Set both the raisins and the liquid aside to cool.
Preheat the oven to 350°F (175°C). Grease a cookie sheet or line with parchment paper.
In a large bowl, cream the softened butter and sugar with an electric mixer until light and fluffy.
Beat in the eggs, vanilla, and the 6 tablespoons of cooled, reserved raisin water until combined.
In a separate bowl, sift together the flour, baking soda, salt, cinnamon, and nutmeg.
Gradually stir the dry ingredients into the creamed mixture until just combined.
Stir in the quick-cooking oats and the plumped raisins.
Drop the dough by rounded teaspoonfuls onto the prepared cookie sheet.
Bake for 12 to 15 minutes, or until the edges are golden brown.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

This is a classic, old-fashioned oatmeal raisin drop cookie.
A unique technique in this recipe is using the reserved water from plumping the raisins, which adds extra moisture and a subtle flavor to the cookie.
Be sure to let the reserved raisin water cool before adding it to the creamed mixture to avoid melting the butter or scrambling the eggs.
Do not overmix the dough once the flour and oats are added; mix just until combined to ensure a tender cookie.

Find it online: https://cookupjoy.com/soft-chewy-oatmeal-cookies/