The biggest mistake people make with oatmeal raisin cookies is allowing the raisins to burn! They often protrude from the dough and are much drier than you might think, so they turn black and bitter in no time. In this recipe, we soak the raisins in boiled water until plump and super juicy. This way they’re perfectly moist once baked.
Another trick for perfectly light but chewy cookies is to whip your vegan butter before adding any other ingredients. This fills the dough with lots of tiny air bubbles which keep things light, but it also helps the sugar to dissolve fully, which means a nice even chewy texture.
Be sure not to overwork the dough. If you mix the dough too much after adding the flour, the cookies will end up dense and tough. Mix until everything is just about combined.
Finally, oatmeal raisin cookies are best when ever-so-slightly underbaked. If you pull them from the oven and they’re still slightly jiggly and soft in the centre, don’t worry – this is fine! As they cool the middle will set and you’ll be left with a gorgeous chewy cookie.
