Name: The Best Oatmeal Raisin Cookies
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 22 cookies
Ingredients: 1 1/2 cups all-purpose flour (see Cook’s Note); 3/4 teaspoon baking powder; 3/4 teaspoon baking soda; 3/4 teaspoon kosher salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon freshly grated nutmeg; 2 sticks (1 cup) unsalted butter, at room temperature; 1 cup firmly packed brown sugar; 1/4 cup granulated sugar; 2 teaspoons pure vanilla extract; 2 large eggs, at room temperature; 3 cups old-fashioned rolled oats; 1 cup raisins

Directions

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
Stir together the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl; set aside.
Beat the butter, brown sugar and granulated sugar in a stand mixer with a paddle attachment on medium speed until creamed and fluffy, about 3 minutes. Add the vanilla and then the eggs 1 at a time, mixing until completely combined. Add the flour mixture a little at a time on the lowest setting, mixing until just combined. Add the oats and raisins and stir to combine with a wooden spoon.
Use a small ice cream scoop (1 ounce) or a heaping tablespoon to scoop mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake until the cookies are golden brown and crisp on the edges, 12 to 15 minutes.
Let the cookies cool on the baking sheets for about 5 minutes, then serve warm or at room temperature. Keep in an airtight container for up to 5 days.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

The Best Oatmeal Raisin Cookies

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