Description
These chewy oatmeal raisin cookies are perfectly soft in the center with a crisp edge, made with simple ingredients and no chill time. A quick and easy treat that’s sure to satisfy your sweet tooth!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 ½ cups (3 sticks) butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups old-fashioned rolled oats (not quick oats)
- 1 ½ 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 with both sugars using an electric mixer on high speed for 3–4 minutes, until light and fluffy. Beat in the vanilla extract and eggs.
- Gradually add the dry flour mixture while mixing on low speed. Once combined, fold in the oats and raisins.
- Use a cookie scoop to portion the dough into 1 ½-inch dough balls, placing them 2 inches apart on the prepared baking sheets.
- Bake the cookies for 12–14 minutes, or until slightly golden around the edges.
- Allow the cookies to cool for 5 minutes on the baking sheets, then transfer to a wire cooling rack.
Notes
- For an extra chewy texture, add a tablespoon of honey or molasses to the dough.
- Feel free to swap raisins for other dried fruits like cranberries or chopped dates.
- These cookies can be stored in an airtight container for up to 1 week.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
