Oatmeal Raisin Cookies
The ultimate comfort food, Oatmeal Raisin Cookies are chewy, sweet, and packed with wholesome ingredients. With the perfect balance of oats and raisins, these cookies are a delightful addition to your baking repertoire. Bake a batch tonight and enjoy this timeless treat!
Equipment
- Wooden Spoon
- Grater
- Mixing Bowl
- Whisk
- Baking Sheet
- Oven
Ingredients
- 1 cup Unsalted Butter at room temperature
- 2/3 cup Granulated Sugar Granulated Sugar adds sweetness and helps with caramelization.
- 1 cup Light Brown Sugar packed
- 2 large Eggs at room temperature
- 1 3/4 cup Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Sea Salt
- 1/4 teaspoon Freshly Grated Nutmeg
- 1 teaspoon Ground Cinnamon
- 1 3/4 cup Old-Fashioned Rolled Oats (not instant or quick-cooking)
- 1 1/2 cups Raisins
Instructions
- In the bowl of a stand mixer, beat the unsalted butter and sugars until very light and fluffy, about 5 minutes.
- Meanwhile in a separate bowl, whisk together the flour, baking soda, sea salt, freshly grated nutmeg, and ground cinnamon, making sure there are no lumps of baking soda. Stir in the old-fashioned rolled oats and raisins.
- Add the eggs, one at a time, and beat until thoroughly combined. On low speed, or by hand, gradually add the flour and oat mixture to the creamed butter, mixing until completely incorporated.
- Chill the batter a few hours or overnight, covered. (This step is optional, although recommended by the author.)
- To bake the cookies, preheat the oven to 350ºF (180ºC). Line a baking sheet with parchment paper or a silicone baking mat.
- Drop the dough in 1/4 cup (50 g) balls evenly spaced on the baking sheet and flatten the tops slightly with your hand. (I got about 8 cookies per baking sheet.)
- Midway during baking, rotate the baking sheet and tap the tops of the cookies down somewhat firmly with a spatula to flatten the domes.
- Bake the cookies for 20 to 22 minutes, until they just start to turn brown across the top, but do not overbake.
- Remove from oven and cool completely.
Notes
- Storage: Once cool, the cookies can be stored in an airtight container for up to three days.
- Freezing: The dough can be stored in the refrigerator for up to one week, or frozen for up to two months.