These cookies are crispy at the edges and thick and chewy in the centers. They’re loaded with old fashioned oats and raisins, making a hearty and rustic cookie. They don’t spread much during baking, so flatten them a bit before popping them into the oven.
- 1 1/2 cups all purpose flour
- 1/2 tsp table salt
- 1/2 tsp baking powder
- 2 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 16 TB unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 cup granluated sugar
- 2 large eggs
- 3 cups old fashioned rolled oats
- 1 1/2 cups raisins
- Optional Simple Icing:
- 1 1/4 cup powdered sugar
- 2–3 TB milk
- Preheat oven to 350F with rack on lower middle position. Line baking sheets with parchment and set aside.
- In a bowl, whisk flour, salt, baking powder, cinnamon, and nutmeg to fully incorporate.
- In the bowl of a stand mixer fitted with paddle attachment set to medium speed, beat together the butter and both sugars until light and fluffy, 2-3 minutes. Add eggs one at a time and mix until combined. Reduce speed to low and add dry ingredients, beating just until combined – don’t over mix. Gently mix in the oats and chocolate just until combined.
- Roll dough into 2 TB sized balls and place 2 inches apart on lined baking sheets. Gently flatten each ball into a disk shape. Bake 13-15 minutes or just until edges are golden. Cookies will seem a bit under, but they will set upon cooling.
- Optional Simple Icing: Combine powdered sugar with 2 TB milk, adding a bit more milk as needed for a thick drizzle consistency. Either drizzle onto cooled cookies with a fork, or use a rubber spatula to transfer icing to a Ziploc baggie with a tiny hole snipped out of one corner. Pipe onto cookies as desired.
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Keywords: oatmeal raisin cookies, oatmeal cookies