Big, soft, and chewy, these traditional oatmeal raisin cookies are the best ever with a glass of milk for a snack or as a light dessert.
Way back before I retired (yay for being retired!) from doing stuff other than being a blogger, I would occasionally have to be away from home for work. It was just an occasional thing and I didn’t mind much, except that I’d always miss BeeBop so much when I was gone for a few days.
We’ve been married almost 32 years now and like many couples, we’ve had to spend some time apart over those years. One or the other of our jobs would require us to travel for some reason while the other one waited patiently at home.
It was just something we’d have to do, but we never liked it. Either of us. It’s time apart that you can never get back, you know? And just so that he wouldn’t feel completely alone and abandoned while I was away, I’d always made a few special treats for him to enjoy on his own.
I think most people if asked, would say that their favorite cookies are chocolate chip. But not BeeBop. His favorite just happens to be Oatmeal Raisin Cookies, so I often made up a batch of these big, soft, chewy cookies for him to enjoy. Just our way of staying close while being apart.
How to Make the Best Ever Oatmeal Raisin Cookies
Preheat your oven to 350 degrees with the oven racks in the low and middle positions. Prepare two cookie sheets by lining with parchment paper or spraying with cooking spray.
To make the cookie dough, sift together the flour, salt, baking powder, and nutmeg. Set that aside.
In a large mixing bowl using either a stand mixer or a hand-held mixer, beat the butter and vanilla until creamy. Add the sugars and continue beating until fluffy, about 3 minutes.
Beat in the eggs, one at a time. Turn the mixer to slowest speed and slowly add the dry ingredients to the butter-sugar-egg mixture. Mix until thoroughly combined.
Fold or slowly beat in the oats and raisins.
Roll or scoop the dough into 2-inch balls. Place on cookie sheets leaving about 2 inches between each.
Bake until the edges turn golden brown – about 20 to 25 minutes. Halfway through baking, switch the cookie sheets from top to bottom and turn them from front to back.
Place the cookie sheets on cooling racks and allow to cool completely before removing cookies.
Makes 24 large, soft, chewy cookies.
🧾 More Recipes You’ll Like
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- Coconut Macaroons
- Old Fashioned Southern Teacakes
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Best Ever Oatmeal Raisin Cookies
- Cooking spray
- 1 1/2 cups all-purpose flour
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1/4 tsp. nutmeg
- 2 sticks butter softened
- 1/2 tsp. vanilla extract
- 1 cup packed light brown sugar
- 3/4 cup sugar
- 2 eggs
- 3 cups oatmeal not instant
- 1 1/2 cups raisins
- Preheat oven to 350 degrees with oven racks in low and middle positions.
- Spray two cookie sheets with cooking spray.
- Sift together the flour, salt, baking powder, and nutmeg. Set aside.
- Beat the butter and vanilla until creamy.
- Add the sugars and beat until fluffy, about 3 minutes.
- Beat in the eggs, one at a time.
- Turn mixer to slowest speed and gradually add the dry ingredients to the butter mixture. Mix well.
- Fold or beat in the oats and raisins.
- Roll or scoop the dough into 2-inch balls. Place on cookie sheets leaving about 2 inches between each.
- Bake until edges turn golden brown – about 20 to 25 minutes. Halfway through baking, switch the cookie sheets from top to bottom and turn them from front to back.
- Place the cookie sheets on cooling racks and allow to cool completely before removing cookies.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on July 17, 2012.