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.
Prep Time 15 minutesminutes
Total Time 40 minutesminutes
Servings 24cookies
Ingredients
Cooking spray
1 1/2cupsall-purpose flour
1/2tsp.salt
1/2tsp.baking powder
1/4tsp.nutmeg
2sticks buttersoftened
1/2tsp.vanilla extract
1cuppacked light brown sugar
3/4cupsugar
2eggs
3cupsoatmealnot instant
1 1/2cupsraisins
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.