Whether or not to soak raisins before adding them to cookie dough is a debated topic among bakers. Some argue that soaking raisins prior to baking yields a better cookie, while others claim it makes no difference. Here we’ll explore the reasons for soaking raisins and look at whether or not it’s necessary when making cookies.
Why Soak Raisins for Cookies?
There are a few potential benefits to soaking raisins before baking cookies:
- It rehydrates dried fruit – Raisins are dried grapes, so they benefit from soaking up some moisture. This can make them plumper and juicier in the final baked cookie.
- It prevents sinking – Dense, dry raisins can sink to the bottom of cookie dough as it bakes. Soaking them first makes the raisins a bit heavier so they stay suspended in the dough.
- It softens texture – Dry, tough raisins can stick in your teeth when you bite into a cookie. Soaking makes them smoother and easier to chew.
- It improves flavor – Soaking raisins allows them to absorb some of the leavening and sugars in the cookie dough, which can enhance their flavor.
Many bakers claim they get the best results when they soak raisins for chocolate chip cookies, oatmeal cookies, and other recipes where raisins are mixed into the dough. The softened raisins integrate better and cook more evenly.
How to Soak Raisins for Cookies
If you want to try soaking raisins before baking cookies, here are a few tips:
- Use hot water – Warm or hot tap water works best. Hot water softens the raisins more quickly.
- Soak for 5-10 minutes – Most bakers recommend soaking raisins for around 5-10 minutes before use. Any longer can make them too mushy.
- Drain well – Drain the raisins through a fine mesh strainer or colander and let excess water drip off before using.
- Pat dry if needed – If the raisins still seem wet, gently pat them with a paper towel to remove excess moisture.
- Use immediately – For best results, use soaked raisins right away in your cookie dough. Don’t soak them too far in advance.
Many recipes also suggest flavoring the soaking water. A spoonful of rum or bourbon is a popular choice, as the alcohol flavors the fruit. Vanilla extract, orange juice, or sweet cider also complement the raisins nicely.
Do You Really Need to Soak Raisins for Cookies?
While soaking raisins can potentially improve their texture and flavor, not all bakers think it’s necessary. Here are some reasons you may be able to skip the soaking step:
- Modern raisins aren’t as dried out – Raisins used to be extremely dessicated, but modern manufacturing methods tend to produce plumper, juicier raisins. So they may not need rehydrating.
- Cookies soften raisins as they bake – The heat from baking causes moisture from the cookie dough to soften raisins and swell up. So presoaking isn’t essential.
- Oversoaked raisins can damage cookies – If raisins are soaked too long, excess water can make the cookie batter loose and prevent cookies from holding their shape.
- The flavor impact is minimal – Many bakers can’t taste a noticeable flavor difference in cookies made with soaked versus unsoaked raisins.
So whether or not you need to soak raisins comes down to personal preference. If you like the changes it produces, then by all means soak away. But don’t feel it’s a necessary step, especially if your cookies turn out well using dry raisins.
Raisin Soaking Considerations by Cookie Type
Certain cookies may benefit more from raisin soaking than others. Here’s a look at some popular cookie styles and whether soaking makes a positive difference.
Chocolate Chip Cookies
Chocolate chip cookies have a thick, dense dough. So soaking raisins helps prevent them sinking and becoming hard bits after baking. The chocolate and butterscotch chips also conceal small flavor changes from soaking.
Oatmeal Cookies
Since oatmeal cookies have significant added moisture from eggs and butter, presoaking raisins isn’t strictly necessary. But some bakers think it helps the raisins integrate better into the oat-based batter.
Peanut Butter Cookies
The strong peanut flavor means any subtle flavor change from soaking raisins won’t stand out. But soaking can produce moister, chewier raisins that contrast nicely with a crispy cookie.
Sugar Cookies
Sugar cookie dough is quite dry compared to other recipes. So soaking raisins helps add back moisture for a soft, chewy cookie interior.
Gingerbread Cookies
Gingerbread is similar to sugar cookie dough in dryness. Presoaking prevents tough, dried out raisins. Many recipes even call for soaking the raisins in ginger ale or bourbon.
Shortbread Cookies
Shortbread often uses dried fruit paired with a very dry, crumbly dough. So most recipes recommend soaking raisins briefly to soften them before mixing into the batter.
Should You Soak Other Dried Fruit for Cookies?
Beyond raisins, other dried fruits can also be soaked to improve their texture prior to baking. Popular options include:
- Dried Cranberries – Soak in orange juice or cranberry juice cocktail
- Dried Cherries – Soak in cherry juice or red wine
- Dried Blueberries – Soak in lemon water or blueberry juice
- Dried Apricots – Soak in rum, bourbon, or vanilla extract
- Prunes – Soak in black tea or prune juice
- Dried Figs – Soak in molasses or honey water
The same soaking guidelines apply – 5-10 minutes in hot liquid, then drain thoroughly and pat dry. Soaked fruit gives cookies extra flavor and moisture.
Should You Soak Nuts or Coconut for Cookies?
Besides dried fruit, bakers sometimes soak crunchy mix-ins like nuts and coconut flakes to alter their texture prior to baking. Here’s a look at the effects of soaking these ingredients:
Nuts
| Nut | Effects of Soaking |
|---|---|
| Almonds | Removes skin, softens crunch |
| Walnuts | Softens, improves flavor |
| Pecans | Minimal change, not soaked often |
| Hazelnuts | Makes removing skin easier |
| Pistachios | Softens, releases oils |
Nuts are sometimes soaked overnight or for multiple hours. But for cookies, stick to just 10-20 minutes followed by thorough patting dry.
Coconut Flakes
A brief 5-10 minute soak in milk or water softens coconut flakes slightly for better integration into cookie dough. But avoid longer soaking as it will make the coconut slimy.
How Does Soaking Affect Baked Cookie Texture?
Soaking dried ingredients like raisins, cranberries, cherries, apricots and nuts prior to baking cookies affects the texture of the finished cookies. Here’s an overview of how soaking impacts cookie texture:
| Texture Change | Effect of Soaking |
|---|---|
| Chewiness | Soaked fruits add moisture for chewier cookie interior |
| Softness | Softens crisp nuts and fruits for more tender cookie |
| Density | Heavier soaked ingredients resist sinking/spreading |
| Crispiness | Can make cookies less crisp if soaked too long |
When raisins or other mix-ins are soaked for the ideal time (5-10 minutes), cookies bake up with a pleasing, soft and chewy interior. Very brief soaking helps integrate the ingredients without sacrificing a crisp outer cookie.
Should You Adjust Baking Time When Soaking Ingredients?
Soaked ingredients add extra moisture to cookie dough. This can potentially impact baking times. Here are some tips for adjusting bake times when soaking cookie mix-ins:
- No change needed for brief soaking – If raisins are soaked for just 5-10 minutes, bake time can stay the same.
- Increase time by 1-2 minutes if very wet – If there seems to be excess water in the dough, bake a minute or two longer.
- Watch closely near end of baking – Check often toward the end to avoid overbaking.
- Let cookies cool on pan longer – A minute or two extra cooling on the pan helps set their shape.
- Lower oven temperature 25 degrees F – Baking at a slightly lower temp may help prevent burning edges.
- Dry soaked ingredients well – Thoroughly draining and patting dry helps prevent dough becoming too wet.
With the right adjustments, soaking typically doesn’t prevent properly baked cookies as long as you follow the recipe’s visual cues for doneness rather than just baking time.
Recipe Example: Oatmeal Raisin Cookies with Soaked Raisins
To see the effect soaking has on oatmeal raisin cookies, here is a recipe example comparing cookies made with dry and soaked raisins:
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 3 cups old-fashioned rolled oats
- 1 cup raisins, divided
Instructions
- Preheat oven to 325°F. Line two baking sheets with parchment.
- In a large bowl, beat butter and sugars until fluffy. Beat in eggs and vanilla.
- In another bowl, whisk together flour, baking soda and salt.
- Stir dry ingredients into butter mixture until just combined. Fold in oats.
- For soaked raisins: Place 1/2 cup raisins in small bowl and cover with hot water. Soak for 10 minutes then drain and pat dry.
- Fold soaked raisins and remaining 1/2 cup dry raisins into dough.
- Scoop golf ball-sized dough balls onto prepared baking sheets, spaced apart.
- Bake 10-12 minutes until lightly browned. Allow to cool on pan 5 minutes before transferring to wire rack.
The oatmeal cookies made with soaked raisins compared to all dry raisins were larger in diameter with a thinner, more lacy crisp edge and chewier interior texture. The soaked raisin cookies were also slightly puffier. The difference in flavor was minimal between the two versions.
Frequently Asked Questions
Should you soak raisins for all types of cookies?
It’s most beneficial to soak raisins for dense cookies like oatmeal, chocolate chip, gingerbread, etc. Cookies with a crispy texture like shortbread may not need presoaked raisins.
Do you have to soak raisins overnight?
No, overnight soaking isn’t necessary. A brief soak of just 5-10 minutes is sufficient to hydrate raisins before baking.
Can you soak raisins too long before baking cookies?
Yes, oversoaking raisins can make them mushy and add too much moisture to cookie dough. 10 minutes max is recommended.
Should you use the raisin soaking water in the dough?
No, drain and discard the raisin soaking water. Any extra moisture can ruin cookie texture.
Is it OK to soak raisins for cookies in advance?
It’s best to soak raisins right before mixing and baking cookies. Soaked raisins held for more than an hour or two can become mushy.
Conclusion
While soaking raisins before baking cookies may seem unnecessary, it can positively change the texture of many cookie recipes. Brief soaking helps plump up raisins, distribute moisture evenly, and prevent sinking during baking for chewier, more integrated raisins. Other dried fruits and nuts can also benefit from a quick soak in hot water or juice before being mixed into cookie dough. Just be sure not to oversoak ingredients or the excess moisture could ruin your cookies. When in doubt, you can skip the raisin soak entirely since texture changes are subtle in many types of cookies. Give soaked and unsoaked versions of your favorite cookie recipe a try to determine if this extra step is worth it!