Description
These classic Oatmeal Raisin Cookies are chewy, flavorful, and packed with wholesome oats and sweet raisins. Soft in the center with slightly crisp edges, they make a perfect treat for any time of day.
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 cups 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 your oven to 350° F (175° C) to ensure it’s ready for baking the cookies evenly.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes very light and fluffy, incorporating air for a tender cookie.
- Add Eggs: Beat in the eggs one at a time, ensuring each is well mixed before adding the next to create a smooth batter.
- Mix in Vanilla: Stir in the vanilla extract thoroughly to infuse the dough with rich flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground nutmeg, and salt.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture in small amounts, beating gently until just combined to avoid overmixing.
- Add Oats and Raisins: Fold in the rolled oats and raisins with a spatula until they are evenly distributed throughout the dough.
- Scoop Dough: Using a 1/3- or 1/4-cup scoop, place portions of dough onto a parchment-lined baking sheet, leaving a few inches between each to allow for spreading.
- Bake: Bake the cookies in the preheated oven for about 20 minutes, or until the edges turn golden brown while the centers remain soft and tender.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring the perfect texture.
Notes
- For chewier cookies, slightly underbake and allow them to set on the baking sheet.
- You can substitute raisins with dried cranberries or chocolate chips if preferred.
- Make sure butter is softened to room temperature for easier creaming.
- Store cookies in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3.7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
