Oatmeal Raisin Cookies
Made with simple ingredients and even better than your favorite bakery’s recipe, these Oatmeal Raisin Cookies are thick, chewy, and easy to bake for a delicious, crowd-pleasing treat!
Servings: 24 servings
Ingredients
For the Cookies:
- 1 ½ cups all purpose flour
- ½ teaspoon table salt
- ½ teaspoon baking powder
- 2 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs
- 3 cups old fashioned rolled oats
- 1 ½ cups raisins
For the Optional Icing:
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3-4 teaspoons water or milk
Instructions
For the Cookies
- 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, a full 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 here. Gently mix in the oats and raisins, 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 done, but they will set upon cooling.
For the Optional Icing
- In a bowl, stir together powdered sugar and vanilla extract. Add water or milk until desired consistency is reached.
- Transfer into a piping bag or you can use a Ziploc bag and cut a small hole in the corner. Drizzle over cooled cookies. Icing should harden within 30 minutes.
Notes
- 1 cup butter is equal to 16 tablespoons.
- Beat butter and sugars until the mixture is airy, light, and fluffy. Take your time with this process; it will be at least 2-3 minutes of beating. This step is important for cookies to turn out thick and chewy.
- Do not over-mix the dough; over-mixing causes end result to be tough rather than tender.
- When measuring flour, use measuring cups meant for dry ingredients, which do not have fluted lips. Gently fill the measuring cup and level excess flour off the top with the flat side of a butter knife. Do not shake, tap, or pack in the flour at all.
- Biggest tip: do not over bake. Bake for lowest specified time and check cookies for doneness. They are done when the edges are browned but center looks slightly under-baked. Center may appear a bit glossy, but edges and bottoms will be nicely browned. Once cookies cool, they will set perfectly.
- For a slightly different flavor, try drizzling some of this Salted Caramel Sauce onto cooled Oatmeal Raisin Cookies.
Nutrition (per serving)
Serving: 1serving | Calories: 234kcal | Carbohydrates: 48g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 70mg | Potassium: 141mg | Fiber: 2g | Sugar: 17g | Vitamin A: 254IU | Vitamin C: 0.5mg | Calcium: 28mg | Iron: 1mg