Best Oatmeal Raisin Cookies
These bakery-style chewy oatmeal raisin cookies are soft on the inside, crunchy around the edges, and warmly spiced for a nostalgic, classic flavor.
Servings: 18 cookies
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- 1 ¼ cups unsalted butter cold but pliable
- 1 ⅓ cups granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- 1 ¾ cups rolled oats
- 2 cups raisins
Instructions
- Whisk the flour, baking soda, salt, cinnamon, and nutmeg together in a bowl; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar together.
- Increase speed and add the eggs one at a time, beating well after each addition.
- Reduce to low speed and add the flour mixture slowly, mixing until just incorporated.
- Add the oats and raisins and mix just to combine. Do not overmix.
- Scoop the dough into 70g portions, roll into spheres, and arrange in a single layer on a baking sheet. Freeze for at least 30 minutes, or transfer to a zip-top bag for longer storage.
- Preheat the oven to 325°F convection or 350°F conventional.
- Arrange frozen dough balls at least 2 inches apart on parchment-lined baking sheets.
- Bake for 20 to 23 minutes, until the edges are golden brown and the centers no longer look raw. Start checking at 20 minutes.
Video
Notes
Yield: Approximately 18 cookies at 70g each.
Freeze before baking: Baking the dough from frozen is what keeps these cookies thick. Do not skip this step; room-temperature dough will spread before the structure sets.
Doneness cue: Pull the cookies when the edges are golden brown and the centers look just set, not wet. They will firm as they cool.
Storage: Store in an airtight container at room temperature for up to 10 days, or freeze baked cookies in an airtight container for several months.
Freeze before baking: Baking the dough from frozen is what keeps these cookies thick. Do not skip this step; room-temperature dough will spread before the structure sets.
Doneness cue: Pull the cookies when the edges are golden brown and the centers look just set, not wet. They will firm as they cool.
Storage: Store in an airtight container at room temperature for up to 10 days, or freeze baked cookies in an airtight container for several months.
Nutrition
Calories: 348kcal | Carbohydrates: 53g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 141mg | Potassium: 202mg | Fiber: 3g | Sugar: 21g | Vitamin A: 421IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg