Classic Oatmeal Raisin Cookies
Enjoy the comforting taste of these classic oatmeal raisin cookies, perfect for any occasion!
Equipment
- Mixing bowl For mixing ingredients.
- Cookie sheets For baking cookies.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 0.5 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1.5 cups all-purpose flour
- 0.5 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon freshly grated nutmeg
- 1.5 cups raisins
- 0.5 cup chopped walnuts (optional)
- 3 cups rolled oats
Instructions
- Preheat your oven to 350°F (175°C). Grease 2 large cookie sheets or line them with Silpat or parchment paper for easy removal.
- In a large mixing bowl, beat the softened butter until creamy. Add the packed brown sugar and granulated sugar, and beat until fluffy for about 3 minutes. Incorporate the eggs one at a time, mixing well after each addition, then add the vanilla extract.
- In a separate medium bowl, mix the all-purpose flour, salt, baking soda, ground cinnamon, and freshly grated nutmeg. Gradually stir the dry ingredients into the butter-sugar mixture. Then, fold in the raisins, walnuts (if using), and rolled oats.
- For a better texture, consider chilling the dough for 2 hours or even up to 2 days in the refrigerator before baking. This step can enhance the flavor and chewiness of the cookies.
- Using a large tablespoon, scoop out the dough and place it onto the prepared cookie sheets, leaving at least 2 inches between each cookie to allow for spreading.
- Bake in the preheated oven for about 10 to 12 minutes or until the edges are golden brown. If you're baking two sheets at once, swap their positions halfway through baking. The cookies may appear slightly underdone in the center, but they will firm up as they cool.
- Let the cookies cool for 1 minute on the sheets, then carefully transfer them to a wire rack using a metal spatula. Allow them to cool completely. Store tightly covered at room temperature for up to 5 days.
Notes
For a chewier cookie, slightly underbake them. You can also add chocolate chips or dried cranberries for a twist.