If you’re a fan of oatmeal raisin cookies you’re in luck today. I kinda forgot how much I love these cookies because I typically lean towards anything with chocolate. But, I’ve gotta say these oatmeal raisin cookies might be my new favorite. Scroll down to get the recipe for these delicious cookies!
Oatmeal Raisin Cookies
Whenever I eat oatmeal raisin cookies I always think of my Grandma Visser who makes THE BEST cookies. These might not be as good as hers, but they’re a close second. I love the hint of cinnamon and nutmeg in these cookies that pairs perfectly with the sweet raisins. You could also use golden raisins in this recipe if you have those on hand.
My one word of advice for baking these oatmeal cookies is not over baking them. You want the cookies to have golden edges and then take them out of the oven. The middle of the cookie might look like it still needs to bake, but it will set up once they cool. Trust me! This gives the cookies a crunchy exterior and chewy interior (the perfect cookie in my opinion).
Oatmeal Raisin Cookies
Ingredients
- 1 cup Butter softened
- 1/2 cup Light Brown Sugar
- 2 1/4 tbsp Sugar
- 1 Egg at room temperature
- 1/2 tbsp Vanilla Extract
- 3/4 cup All-Purpose Flour
- 1/4 tsp Salt
- 1/2 tsp Baking Soda
- 1/2 tsp Cinnamon
- Pinch Nutmeg
- 1 1/2 cups Rolled Oats
- 3/4 cup Raisins
Instructions
- Preheat your oven to 350 degrees F. Prepare your baking sheets with parchment paper or silicone baking liner.
- With a stand mixer or a hand mixer beat the butter, light brown sugar and sugar until light and fluffy. Around 2 minutes. Add in the egg and vanilla extract and mix until the ingredients are incorporated.
- In a medium bowl mix together the flour, salt, baking soda, cinnamon and nutmeg. Slowly add these ingredients to your butter mixture with your mixer on low.
- Stir in the raisins and the rolled oats.
- Spoon the dough out with a medium muffin scoop or spoon. Place the dough on your prepared baking sheets around 2 1/2 in apart.
- Bake the cookies for 8-10 minutes or until the edges are golden brown. Cool the cookies on a wire rack.
When I bake cookies I love using my Silpat Silicone Baking Liner to ensure the cookies don’t stick. If you don’t have a Silpat, you could also use parchment paper. I also always use a cookie scoop to help keep the cookie sizes the same.
If you make these oatmeal raisin cookies please let me know! I would love to hear your feedback on this recipe. You can leave a comment below or tag me on Instagram with your cookies.
If you love these cookies, check out this recipe for my classic chocolate chip cookies. These chocolate chip cookies are a go-to in our household.
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