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.
Enjoy!
More Cookie Recipes on Never Enough Thyme:
- Outrageous Chocolate Cookies
- Almond Joy Cookies
- Forgotten Cookies
- Coconut Macaroons
- Old Fashioned Southern Teacakes
Oatmeal Cookie Recipes from Other Bloggers:
- Healthy Raspberry Oatmeal Cookies from Amy's Healthy Baking
- Oatmeal Chocolate Chip Cookies from Betty Crocker
- Raisin Pecan Oatmeal Cookies from Ina Garten
- Peanut Butter Oatmeal Cookies from Taste of Home
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Best Ever Oatmeal Raisin Cookies
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 extract
- 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.
Notes
Nutrition
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Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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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!
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!