Name: The Best Oatmeal Raisin Cookies
Prep time: 20 min
Cook time: 20 min
Yield: 48
Ingredients: 1 cup (2 sticks) unsalted butter, softened, OR 1 cup shortening -; 1 cup brown sugar (light or dark), packed -; 1/2 cup plus 2 tablespoons granulated sugar -; 2 large eggs -; 1 tablespoon vanilla extract -; 1 1/2 cups all-purpose flour -; 3/4 teaspoon kosher salt -; 1 teaspoon baking soda -; 1 teaspoon ground cinnamon -; 1/2 teaspoon freshly grated nutmeg -; 1 1/2 cups raisins -; 1/2 cup chopped walnuts (optional) -; 3 cups rolled oats (We use Quaker Old Fashioned or Quick. Do NOT use instant.) -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - The Best Oatmeal Raisin Cookies

1. 1 cup (2 sticks) unsalted butter, softened, OR 1 cup shortening -

2. 1 cup brown sugar (light or dark), packed -

3. 1/2 cup plus 2 tablespoons granulated sugar -

4. 2 large eggs -

5. 1 tablespoon vanilla extract -

6. 1 1/2 cups all-purpose flour -

7. 3/4 teaspoon kosher salt -

8. 1 teaspoon baking soda -

9. 1 teaspoon ground cinnamon -

10. 1/2 teaspoon freshly grated nutmeg -

11. 1 1/2 cups raisins -

12. 1/2 cup chopped walnuts (optional) -

13. 3 cups rolled oats (We use Quaker Old Fashioned or Quick. Do NOT use instant.) -

How to cook deliciously - The Best Oatmeal Raisin Cookies

1. Stage

Preheat the oven and prep the cookie sheets: Preheat the oven to 350°F. Grease 2 large cookie sheets or line with Silpat or parchment paper.

2. Stage

Combine the butter, sugar, and eggs: In a large mixing bowl, beat the butter until creamy. Add the brown sugar and white sugar and beat until fluffy, about 3 minutes. Beat in the eggs one at a time. Add the vanilla extract.

3. Stage

Add the dry ingredients: Mix the flour, salt, baking soda, cinnamon, and nutmeg together in medium bowl. Stir the dry ingredients into the butter-sugar mixture. Stir in the raisins and nuts. Stir in the oats.

4. Stage

Scoop out the dough: Spoon out the dough by large tablespoonfuls onto the prepared cookie sheets, leaving at least 2 inches between each cookie.

5. Stage

Bake the cookies: Bake until the edges of the cookies turn golden brown, about 10 to 12 minutes. If baking 2 cookie sheets at once, swap their positions on the racks mid-bake. Note that the cookies will seem underdone and lightly colored everywhere but the edges. That's okay, they will firm up as they cool. Repeat with the remaining cookie dough.

6. Stage

Cool, transfer, and store: Cool 1 minute on the cookie sheets. Then carefully remove them, using a metal spatula, to a wire rack. Cool completely. They will be quite soft until completely cooled. Store tightly covered at room temperature for up to 5 days. Did you love the recipe? Let us know with a rating and review!