Oatmeal Raisin Cookies
These oatmeal raisin cookies are moist, soft and chewy. I think these are the best oatmeal cookies I have ever baked. Perfect texture and amazing taste. How can you go wrong?
Mix up the dough.
Drop onto the baking sheet and bake!
These only lasted one day at my house. So you might want to double the recipe if you expect to eat any yourself.
- 1/2 cup 1 stick butter plus 6 tablespoons butter, softened
- 3/4 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (I use fresh ground)
- 1/2 teaspoon salt
- 3 cups Oats, old-fashioned, uncooked
- 1/2 cup raisins
Preheat oven to 350°F.
In a small bowl combine flour, baking soda, cinnamon, nutmeg and salt; mix well
In a large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
Add eggs and vanilla; beat well.
Add flour mixture, mix well.
Add oats and raisins; mix well.
Drop dough by rounded tablespoonfuls onto parchment/silicone mat lined cookie sheets about 2 inches apart.
Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered. (Note baking time will depend on the size of your cookie. Bake until golden brown.)
Adapted from isavea2z