Description
Deliciously chewy oatmeal raisin cookies with a perfect balance of sweet brown sugar and plump raisins, flavored with a hint of nutmeg and vanilla. These classic cookies are easy to make and perfect for a comforting treat or snack.
Ingredients
Scale
Cookie Dough
- 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
- 1 1/2 cup 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 Oven: Preheat your oven to 350°F to ensure it reaches the perfect temperature for baking the cookies evenly.
- 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, which helps create a tender cookie texture.
- Add Eggs: Incorporate the eggs one at a time, thoroughly mixing after each addition to maintain a smooth batter.
- Mix in Vanilla: Add the vanilla extract and mix well to evenly distribute the flavor throughout the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, ground nutmeg, and salt to evenly mix the leavening agents and spices.
- Incorporate Dry Ingredients: Gradually add the dry mixture to the wet ingredients a little at a time, beating just until the dough comes together to avoid overmixing.
- Add Oats and Raisins: Gently fold in the rolled oats and raisins until they are thoroughly distributed throughout the dough.
- Shape Cookies: Using a 1/3- or 1/4-cup scoop, drop the dough onto a parchment-lined baking sheet, spacing them a few inches apart as they will spread during baking.
- Bake: Bake the cookies for about 20 minutes, or until the edges turn golden brown and the centers remain soft.
- 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 let cool completely on the rack.
- Ensure butter is softened, not melted, for proper creaming with sugars.
- Can substitute raisins with dried cranberries or chocolate chips for variation.
- Store cookies in an airtight container for up to one week or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
