There's something timeless about a batch of classic oatmeal raisin cookies. This recipe combines wholesome oats with sweet raisins and a hint of warm spices for a comforting treat that's hard to resist. Whether you're baking for a cozy family gathering or just craving some homemade goodness, these cookies are sure to hit the spot.
The secret to these cookies lies in the balance of flavors and textures. First, butter gives the cookies their rich flavor and tender crumb. Granulated sugar and brown sugar work together to provide sweetness and moisture, with brown sugar adding a hint of molasses flavor. Eggs help bind the ingredients and add richness. Vanilla extract enhances the overall flavor profile, while baking soda provides the necessary lift. The blend of all-purpose flour, rolled oats, and a touch of cinnamon and nutmeg offers a delightful warmth and texture to each bite. Finally, raisins add natural sweetness and chewy goodness.
These cookies are delightful on their own, but for an extra treat, try serving them warm with a scoop of vanilla ice cream. They also pair beautifully with a glass of cold milk or a hot cup of tea for an afternoon snack.
Start by preheating your oven to 350°F (175°C). It’s always a good idea to get that going first so it’s ready by the time you’ve mixed everything up. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. You’re looking for a smooth, creamy consistency here — this usually takes about 3-4 minutes with a hand mixer.
Next, beat in the eggs one at a time. Make sure each egg is completely incorporated before adding the next. Stir in the vanilla extract — it doesn't need to be perfect, just mix it in until it’s evenly distributed.
In a separate bowl, whisk together the baking soda, salt, flour, cinnamon, and nutmeg. This ensures that these dry ingredients are evenly mixed before combining them with the wet ingredients. Gradually add this dry mix to the wet mixture. I usually do this in thirds to avoid a flour explosion and to ensure everything blends smoothly.
Once your dough is well-mixed, fold in the oats and raisins. Make sure they’re evenly spread throughout the dough to ensure each cookie has a good amount of oats and raisins.
Drop rounded tablespoonfuls of dough onto ungreased baking sheets. Space them about 2 inches apart — they’ll spread a bit as they bake. Pop them into your preheated oven and bake for 10 to 12 minutes. You’re looking for the edges to be golden brown. Let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
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