A Unique Way to Keep Raisins Chewy During Baking

by Erin Otto

How To Keep Raisins Chewy During Baking
(oatmeal raisin cookie recipe below)

If you’ve ever bitten into a burned raisin that was hard and bitter, you’ll appreciate this simple technique for keeping your raisins moist and chewy. Your cookies can even brown a little more than they should, and the raisins will stay plump and sweet.

A Unique Way To Keep Raisins Chewy Through Baking

I’ve followed a few bread recipes that call for soaking raisins in water to keep them from drying out, and although it works well in yeast breads, many recipes just won’t turn out with added water. This technique involves soaking the raisins in beaten eggs instead, and it works great!

Use Egg-Soaked Raisins In These Baked Goods

  • yeast breads
  • quick breads
  • muffins
  • cookies
  • granola bars that you bake
  • cinnamon rolls

How To Do It

Let’s say the recipe you’re following calls for 3 eggs and 2 cups of raisins. You’ll beat the 3 eggs in a good sized bowl and mix the 2 cups of raisins in to soak for at least 30 minutes, but not more than an hour. Stir them occasionally so the raisins on top stay wet.

When To Increase The Number Of Eggs

I try to keep the amount of eggs in the recipe I’m following about the same as what it calls for. But if most of the eggs have been absorbed into the raisins, I’ll add an extra one.

For example, originally, the recipe below called for two eggs, but once the raisins had soaked up a lot of the beaten eggs, there wasn’t much egg left in the bowl, so I added a third to the recipe.

Chewy Raisin Oatmeal Cookie Recipe

1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup rapadura
1 cup (2 sticks) butter
3 eggs
2 tablespoons milk
2 teaspoons vanilla (I used Singing Dog vanilla here, and it was wonderful!)
2 1/2 cups quick or regular rolled oats
2 cups raisins

  • Beat eggs in a medium bowl and add raisins to soak for 30 – 60 minutes.
  • Meanwhile, combine flour, baking soda and salt in a small bowl.
  • Beat butter and rapadura in a large mixing bowl until creamy. Mix in milk and vanilla.
  • Add egg and raisin mixture as soon as it’s done soaking.
  • Slowly add flour mixture, beating gently to combine. Stir in rolled oats.
  • Drop by rounded tablespoon onto ungreased or parchment lined baking sheets.
  • Bake in a preheated 375 degree oven for 9 – 10 minutes or until lightly browned on the bottom.
  • Makes 2 – 4 dozen cookies, depending on how much you fill your tablespoons.

Bulk Natural Foods’ Certified Organic Raisins

We know some folks who never liked raisins at all until they tried these plump and chewy morsels of sweet deliciousness! They’re grown on a small family farm in California, where they are sun dried right in the rows, harvested, packaged, and sent on to us. On our local order forms, you’ll also find different types of rolled oats, rapadura, vanilla, parchment paper, unbleached flour, and many other dry goods.

Order raisins here to pick up locally in Tennessee or here to have your order shipped.


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