The Best Oatmeal Raisin Cookies
- Level: Easy
- Yield: 22 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 220
- Total Fat
- 10
- Saturated Fat
- 6
- Carbohydrates
- 31
- Dietary Fiber
- 2
- Sugar
- 17
- Protein
- 3
- Cholesterol
- 39
- Sodium
- 125
- Total: 40 min
- Active: 20 min
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.)