Today’s recipe comes to you out of a request from The Boyfriend. Pans and pans and pans of cookies have come out of our kitchen, but only JUST this week he mentions an affinity for oatmeal raisin. Who’d have guessed?
Personally, I’m a little suspicious of any cookie that doesn’t have chocolate in it. But, even I have to admit, these cookies are pretty darn tasty. They bake up with a crisp exterior, and are super chewy on the inside. A high ratio of oats to flour and a swap of the standard cinnamon for nutmeg in these cookies really allows the flavor of the oats to shine through.
Add the raisins, and you get a perfect pop of sweetness. And, if you’re not persuaded, as luck would have it, these cookies are VERY adaptable. In the event you aren’t baking for a closet raisin-lover, you can absolutely swap out the raisins for nuts, dried cranberries, or, my personal favorite, chocolate chips.
Oatmeal Raisin Cookies
Crisp, chewy cookies with tons of oat flavor
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 and 1/2 cups all-purpose flour
- 1/2 teaspoon table salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon fresh ground nutmeg
- 3 cups rolled oats
- 1 and 1/2 cups raisins (optional)
- Heat oven to 350 F. Line two large baking sheets with parchment paper.
- In the bowl of an electric mixer, cream the butter. Add the sugars; beat until fluffy (about 3 minutes). Beat in the eggs.
- Whisk together flour, salt, baking powder, and nutmeg. Add to bowl of butter/sugar, mix on low to combine.
- With a large sturdy spatula or wooden spoon, stir in oats and raisins.
- Scoop cookies in large rounded spoonfuls onto parchment-lined baking sheets. Bake 20-23 minutes, or just until the cookie edges are light brown (rotate cookies halfway through baking).