Description
Delight in these classic Oatmeal Raisin Cookies featuring a perfect blend of tender oats, sweet raisins, and warm spices. Soft and chewy with golden edges, they make an ideal treat for any occasion.
Ingredients
Units
Scale
Wet Ingredients
- 1/2 cup plus 6 tablespoons butter, softened
- 3/4 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
Add-ins
- 3 cups rolled oats
- 1 cup raisins
Instructions
- Preheat oven: Preheat the oven to 350° F (175° C) to prepare for baking the cookies.
- Cream butter and sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is very light and fluffy, about 3 to 5 minutes using an electric mixer.
- Add eggs: Add the eggs one at a time, beating well after each addition to fully incorporate them into the mixture.
- Mix in vanilla: Stir in the vanilla extract to combine thoroughly with the wet ingredients.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground nutmeg, and salt until evenly mixed.
- Integrate dry ingredients: Gradually add the dry ingredients to the wet mixture a little at a time, beating gently just until the dough comes together and no flour streaks remain.
- Add oats and raisins: Fold in the rolled oats and raisins using a spatula or wooden spoon until just combined and evenly distributed throughout the dough.
- Scoop dough: Using a 1/3- or 1/4-cup scoop, drop cookie dough balls onto a baking sheet lined with parchment paper, spacing them a few inches apart to allow for spreading.
- Bake cookies: Bake in the preheated oven for about 20 minutes or until the edges are golden brown but the center remains soft, providing a chewy texture.
- Cool cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For chewier cookies, slightly underbake and allow them to finish cooking on the cooling rack.
- Butter should be softened but not melted for best creaming results.
- Use parchment paper to prevent sticking and ensure easy cleanup.
- Variations: Add chopped nuts such as walnuts or pecans for extra texture.
- Store cookies in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
