Classic Oatmeal-Raisin Cookies
Full of nubby oats and plenty of sweet raisins, these lightly spiced cookies are pleasingly chewy in the center and crisp around the edges, with a hint of butterscotch from the dark brown sugar. They keep really well, so you can make them up to a week in advance and store them in an airtight container at room temperature. They’re also great for mailing when a package of cookies is in order.
- Serves: 3 persons
- 1cup/227 grams (2 sticks) unsalted butter, softened, more for pans
- 1cup/200 grams dark brown sugar, packed
- ⅓cup/66 grams granulated sugar
- 2large eggs
- 1tablespoon/15 milliliters vanilla extract
- 1 ½cups/187 grams all-purpose flour
- ¾teaspoon salt
- 1teaspoon baking soda
- 1teaspoon ground cinnamon
- ¼teaspoon freshly grated nutmeg
- ¼teaspoon ground cardamom or ground ginger
- 3cups/270 grams rolled oats (not instant)
- 1 ½cups/225 grams raisins
Step 1Heat oven to 350 degrees. Butter two large cookie sheets, or line them with parchment paper or reusable silicone liners.
Step 2Using an electric mixer, beat butter in a large bowl until creamy. Add brown and granulated sugars, then beat until fluffy, about 2 minutes. Beat in eggs, one at a time, until fully incorporated. Then, beat in vanilla extract.
Step 3In a separate bowl, use a wooden spoon or spatula to mix together the flour, salt, baking soda, cinnamon, nutmeg and cardamom. Set mixer on low speed, and beat flour mixture into the butter mixture. Stir in oats and raisins.
Step 4Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
Step 5Bake until cookie edges turn golden brown, about 9 to 13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool. Cool completely on a wire rack. Store in an airtight container at room temperature.