Description
These classic Oatmeal Raisin Cookies are soft, chewy, and packed with rolled oats and sweet raisins. Perfectly spiced with nutmeg and a touch of vanilla, they offer a comforting texture and warm flavor that’s perfect for a snack or dessert. Easy to prepare, these cookies bake to golden perfection with slightly crisp edges and a tender center.
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
- 3 cups rolled oats
- 1 cup raisins
Instructions
- Preheat the oven: Set your oven to 350°F (177°C) to ensure it reaches the ideal temperature for baking your cookies evenly.
- Cream butter and sugars: In a large mixing bowl, beat the softened butter with both the brown sugar and granulated sugar until the mixture is very light and fluffy, which creates the perfect base for tender cookies.
- Add eggs: Incorporate the eggs one at a time, mixing well after each addition to maintain an even texture and help the batter come together smoothly.
- Mix in vanilla: Stir in the vanilla extract thoroughly to add depth and aromatic flavor to the dough.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground nutmeg, and salt to evenly distribute the leavening and spices.
- Incorporate dry into wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overdeveloping gluten and ensure soft cookies.
- Add oats and raisins: Gently fold in the rolled oats and raisins until they are evenly distributed throughout the dough.
- Scoop the dough: Using a 1/3- or 1/4-cup scoop, portion the cookie dough onto a parchment-lined baking sheet, leaving space between each to allow for spreading as they bake.
- Bake: Place the baking sheet in the preheated oven and bake for about 20 minutes, or until the edges are golden brown but the centers are still soft and chewy.
- Cool: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which helps them set perfectly without becoming hard.
Notes
- For chewier cookies, slightly underbake by a minute or two and let them finish setting on the baking sheet.
- You can substitute raisins with dried cranberries or chopped dates if you prefer.
- Ensure butter is softened but not melted to properly cream with the sugars.
- Use parchment paper or silicone baking mats to prevent sticking and enable easier cleanup.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 12g
- Sodium: 110mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
