Description
Deliciously chewy oatmeal raisin cookies made with a blend of butter, brown and granulated sugars, rolled oats, and plump raisins. These classic cookies are flavored with vanilla and a hint of nutmeg, baked to golden perfection with soft centers and crisp edges. Ideal for a comforting snack or dessert.
Ingredients
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 the oven: Preheat your oven to 350° F (175° C) to ensure it is hot and ready for baking the cookies.
- Cream the butter and sugars: In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is very light, fluffy, and creamy.
- Add the eggs: Add the eggs one at a time, mixing well after each addition to fully incorporate them into the creamed mixture.
- Mix in vanilla extract: Add the vanilla extract and mix thoroughly to evenly distribute the flavor throughout the dough.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground nutmeg, and salt to combine evenly.
- Incorporate dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing a little at a time and beating just until the dough comes together without overmixing.
- Add oats and raisins: Stir in the rolled oats and raisins gently until they are evenly distributed throughout the cookie dough.
- Portion the dough: Using a 1/3- or 1/4-cup scoop, drop spoonfuls of dough onto a baking sheet lined with parchment paper. Space them a few inches apart to allow for spreading during baking.
- Bake the cookies: Bake in the preheated oven for about 20 minutes, or until the edges are golden brown but the centers remain soft. Be careful not to overbake.
- Cool the cookies: Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For chewier cookies, slightly underbake and allow them to set on the baking sheet as they cool.
- You can substitute raisins with dried cranberries, chopped dates, or chocolate chips according to preference.
- Store cookies in an airtight container at room temperature for up to one week.
- For a nuttier flavor, consider adding 1/2 cup of chopped walnuts or pecans to the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
