Description
Classic oatmeal raisin cookies that are soft and chewy with a perfect balance of cinnamon and nutmeg spices. These cookies feature a generous amount of rolled oats and sweet raisins, baked to a golden perfection for a delightful treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Wet Ingredients
- 1 1/2 cups (3 sticks) butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 2 eggs
- 1 teaspoon vanilla extract
Additional Ingredients
- 3 cups old fashioned rolled oats (not quick oats)
- 1 1/2 cups raisins
Instructions
- Preheat: Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper and set aside to ensure the cookies bake evenly and don’t stick.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and nutmeg to combine the dry components and evenly distribute the spices.
- Cream Butter and Sugars: In a large bowl, using an electric mixer on high speed, cream the softened butter with granulated and brown sugars until the mixture is light and fluffy, approximately 3 to 4 minutes. This ensures a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract until fully incorporated, which adds moisture and flavor to the dough.
- Add Dry Mixture: Reduce mixer speed to low and gradually add the flour mixture to the wet ingredients, mixing gently to avoid overworking the dough.
- Fold in Oats and Raisins: Using a spatula or wooden spoon, fold in the rolled oats and raisins until they are evenly distributed throughout the dough.
- Shape Cookies: Use a cookie scoop to form 1 1/2-inch dough balls. Place them about 2 inches apart on the prepared baking sheets to allow for spreading while baking.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges are lightly golden. This ensures a chewy center with crisp edges.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire cooling rack to cool completely. This helps them set properly and prevents breaking.
Notes
- Using old fashioned rolled oats instead of quick oats gives the cookies a chewier texture.
- Ensure butter is softened to room temperature for easier creaming and better texture.
- Pack brown sugar firmly for accurate measurement and optimal moisture.
- Do not overmix after adding flour to keep cookies tender rather than tough.
- Spacing dough balls at least 2 inches apart prevents cookies from merging during baking.
- Cooling cookies on the sheet allows them to firm up slightly before handling, reducing breakage.