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 1/3 cup sugar
- ½ cup light brown sugar
- 2 eggs
- 1 ¾ cups oats
- 2 cups raisins
Instructions
- Bring butter to a cold-but-pliable temperature.
- Whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- Cream butter and sugars until light and fluffy.
- Add eggs one at a time, mixing just until incorporated.
- Mix in dry ingredients on low speed until just combined.
- Fold in oats and raisins gently.
- Portion dough into large balls (about 70g) and freeze at least 30 minutes.
- Preheat oven to 325°F convection or 350°F conventional.
- Bake cookies from frozen for 20–23 minutes until edges are golden.
Video
Notes
- Technique: Add flour gradually to avoid gluten development.
- Storage: Store at room temperature up to 10 days or freeze 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