Description
These chewy oatmeal raisin cookies feature soft centers, crisp edges, and comforting spices, making them a quick and satisfying treat for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups old-fashioned rolled oats
- 1 1/2 cups raisins
Instructions
- Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper and set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar together with an electric mixer on high speed until light and fluffy, about 3-4 minutes.
- Beat in the eggs and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Fold in the rolled oats and raisins until evenly distributed throughout the dough.
- Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12 minutes, or until the edges are golden brown and the centers are set.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
- Add 1 cup of chopped nuts for extra crunch.
- Use chocolate chips instead of raisins for a different twist.
- Store in an airtight container at room temperature for up to 5 days.
- Freeze for up to 3 months and reheat in the microwave before serving.
- Chill the dough for 30 minutes to prevent excessive spreading.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
