these thick and chewy oatmeal raisin cookies are easy to pull together and bursting with flavor! a total crowd pleaser no matter who you’re serving.
- 1 1/2 cups white whole wheat flour (all-purpose works well here too)
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 16 tablespoons unsalted butter, room temperature (or softened)
- 3/4 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 3 cups old-fashioned rolled oats
- 1 cup raisins
- Preheat oven to 350 degrees F and line 2 baking sheets with parchment or silpat (these are my favorites, I never bake without them!)
- In a medium mixing bowl combine flour, salt, baking powder, cinnamon and nutmeg
- Into a large mixing bowl or stand mixer, add butter and sugars and cream until soft (about 2 minutes).
- Add in eggs, 1 at a time allowing about 20 seconds of beating to occur before adding the next
- Slowly add wet to dry ingredients and beat until just combined (it’s okay if there’s some flour patches here and there, you’ll be doing a little more mixing in a minute)
- Add in the oats and the raisins and fold or beat gently until well-distributed throughout the batter
- Using a cookie scoop, scoop 2 large scoops (about 2 tablespoons) of dough into your hand and roll into a ball. Place onto the prepared baking sheet leaving about 2 inches between each to prevent the cookies spreading into each other.
- Bake for 20-22 minutes or until bottoms just begin to brown. Allow to cool for 3 minutes on a baking sheet then transfer to a wire rack to finish cooling.
- Recipe adapted from Cook’s Illustrated
- Cookies will last in an airtight bag or container on the counter for 2-3 days. Freeze in an airtight bag or container for up to 2 months.
Keywords: baking, cookies, oatmeal raisin cookies, raisins, oatmeal, dessert