Big, soft, and chewy, these traditional oatmeal raisin cookies are wonderful with a glass of milk for a snack or as a light dessert.
I’m away from home this week for work. It’s something I have to do every once in a while and I don’t mind. Except that I always miss BeeBop so much when I’m gone for a few days. We’ve been married almost 24 years and like many couples, we’ve had to spend some time apart over those years. One or the other of our jobs required us to travel for whatever reason and the other one waited patiently at home. It’s just something we have to do, but we don’t have to like it. It’s time together that you can never get back, you know?
Just so that he wouldn’t feel completely alone and abandoned for the week, I made a few special treats for him to enjoy while I’m away. 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 made up a batch of these big, soft, chewy cookies for him to enjoy.
Big, soft, and chewy, these traditional oatmeal raisin cookies are wonderful with a glass of milk for a snack or as a light dessert. Click To Tweet
How to Make 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.
Sift together the flour, salt, baking powder, and nutmeg. Set that 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 the 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.
Makes 24 large, soft, chewy cookies.
Enjoy!
More Cookie Recipes on Never Enough Thyme:
Oatmeal Cookie Recipes from Other Bloggers:
- Oatmeal Raisin Cookies from Joy of Baking
- Oatmeal Chocolate Chip Cookies from Betty Crocker
- Raisin Pecan Oatmeal Cookies from Ina Garten
- Peanut Butter Oatmeal Cookies from Taste of Home
Pin to Your Pinterest Cookie Board!
Oatmeal Raisin Cookies
Big, soft, and chewy, these traditional oatmeal raisin cookies are wonderful with a glass of milk for a snack or as a light dessert.
Ingredients
- 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 extracvt
- 1 cup packed light brown sugar
- 3/4 cup sugar
- 2 eggs
- 3 cups oatmeal (not instant)
- 1 1/2 cups raisins
Instructions
- 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:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 205Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 130mgCarbohydrates: 31gFiber: 1gSugar: 19gProtein: 2g
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Lana Stuart is the author, photographer, cook, and occasional traveler at Never Enough Thyme. A former IT professional, she enjoys time in the kitchen and the art studio.
Aly ~ Cooking In Stilettos says
mmmm.. now I want to go home and bake a batch – with dried cherries tho as I don’t keep raisins in the house. With the SousPug hovering by the stove all the time, I don’t want to take a chance at a stray raisin finding its way into his mouth. He sees the vet enough *LOL*
Neena says
I have often said that BeeBop and I think so much alike that there must be some blood relation in our back ground. These are my favorite too. But I like them thin and crispy not chewy. Delicious either way.
Maria says
My favorite cookies…well one of them:)
[email protected] says
Oatmeal raisin are popular in our house too – although I tend to make them with raisinets!!! I love getting away from the family from time to time, but I agree, I do miss them when I’m gone!!
yumgoggle says
COmfort cookie…My husband goes away every so often too, part of is job description. I know it is depressing but there is no depression that a good cookie cannot cure. Yum!
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Miss P says
Do not, I repeat, do not get between me, those and a tall glass of cold milk. It could be dangerous.
Miss P
Barbara | Creative Culinary says
I’ve never had an oatmeal raisin cookie that I cared for unless it was homemade…but when they are homemade I might be right there with BeeBop; LOVE them. These make me want to go bake a batch now…they’re OK for breakfast right?
Lana says
Well, absolutely! A couple of these and a glass of milk (or a nice strong coffee) and I’d call that breakfast done.
Living The Sweet Life says
I LOOOVE a great oatmeal raisin cookie, yes – even more than a chocolate chip at times. There’s nothing like a warm oatmeal raisin cookie, fresh from the oven. Mmmm… I could totally go for one right now ;)
Great recipe!