It’s a well-known joke that no one “really” likes Oatmeal Raisin Cookies. But they haven’t tried THESE Oatmeal Raisin CookieS! The perfect crispy corners, chewy middle, a hint of baking spice, a kiss of salt and a ton of raisins make this a cookie that may change your mind.
About These Oatmeal Raisin Cookies
Butter There are two sticks of softened unsalted butter in this recipe. If you are in a pinch and don’t have softened butter, I like set my butter on a microwave safe plate and microwave for 10 seconds at a time, rotating it until soft but not melted.
Sugar I use one cup of granulated sugar and one cup of brown sugar in this recipe. This creates the perfect flavor and texture.
Spice Nutmeg and cinnamon give it just a hint of baking spice. Just enough to add a little complexity to the flavor profile. If you don’t have nutmeg, feel free to substitute it with equal amounts of ground cloves, ginger, allspice or even more cinnamon. I love using freshly grated nutmeg from my Microplane.
Eggs You will need two eggs for this recipe. Add them after you have creamed the sugars with butter, and make sure they are fully mixed in before adding the remaining ingredients.
Oats Use Old-Fashioned Oats in this recipe. The oats add great fiber and texture in this recipe and hold the cookie together along with the 1 1/3 cup of flour.
Raisins Two cups of raisins means that there are raisins in every bite. Sun-Maid California Raisins are a classic. If you are wanting to change it up a bit, golden raisins are delicious in this cookie. You can even to a mixture of half Raisins and half golden raisins. Craisins are a great option too and they give the cookies a brighter flavor. They even half low-sugar Craisins if you’re trying to make this more of a guilt-free treat.
Make Ahead I like to bake off however many cookies I need and then freeze the remaining cookie dough to save for a rainy day. To freeze the cookie dough, portion out the cookies onto a lined cookies sheet and then place in the refrigerator. Once cooled, place them in a labeled freezer ziplock bag. To bake from frozen, place the cookies on a parchment lined cookie sheet and then preheat the oven. Once the oven is preheated, your cookies will be ready to bake. They may take an additional minute or two in the oven.
If you like this cookie recipe, try our Brown Butter Chocolate Chunk Cookies or our Brookies!
Recipe
Oatmeal Raisin Cookie
These Oatmeal Raisin Cookies have crisp edges, chewy centers and are absolutely delicious. Even people who don’t like oatmeal raisin cookies like these!
Ingredients
- 2 sticks Unsalted Butter, softened (1/2 pound)
- 1 cup Brown Sugar
- 1 cup Granulated Sugar
- 2 Eggs
- 1 1/3 cup All Purpose Flour
- 1/2 tsp Kosher Salt
- 1/2 tsp Baking Powder
- 1/4 tsp Nutmeg
- 1/4 tsp Cinnamon
- 3 cups Old Fashioned Oats
- 2 cups Raisins
Directions
- Step 1 Preheat the oven to 350F.
- Step 2 With a standing mixer or a hand mixer, cream the butter and sugar for 2 minutes.
- Step 3 Add eggs and mix for one minute or until combined. Add remaining ingredients and mix until combined. Scrape down the sides of the bowl to make sure dough is mixed evenly.
- Step 4 Portion into 1 1/2 inch balls. I like to flatten them so they look like a disc. Place them two inches apart on a parchment lined cookie sheet.
- Step 5 Bake for 12-14 minutes, or until golden on edges, rotating the pan halfway through. Repeat with remaining cookies, or freeze the dough for another day (see notes above about how to freeze).
About the Author
Lauren is a classically trained, professional chef. A culinary school graduate, she has spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas prior to becoming a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.
