These bakery-style Chewy Oatmeal Raisin Cookies are soft and chewy on the inside but crunchy around the edges. They have a lightly spiced flavor that will take you right back to childhood!
Temp the butter. This simply means taking your butter and either leaving it on the counter in advance or slightly warming it up. We want it to be slightly softened, and cold but still pliable.
Whisk the flour, baking soda, salt, cinnamon, and nutmeg in a bowl; set aside.
In the bowl of a stand mixer with the paddle attachment, cream the brown sugar, granulated sugar, and butter until light. Turn the mixer up and add the eggs one at a time. Turn the mixture down again to a low speed and add your flour mixture slowly.
Once the flour mixture is completely incorporated, add the oats and raisins. Mix just to combine (we don’t want to over-mix the dough here!).
Scoop or spoon out large cookie dough portions, approximately the size of half a tennis ball (70g). Shape into spheres and then freeze. You can store them in a zip-top bag in the freezer for several months if desired.
Preheat the oven to 325°F convection, if possible. If you do not have a convection setting on your oven, preheat to 350°F.
Arrange cookies 2 inches apart on parchment-lined baking sheets. Bake them from frozen in the preheated oven for 20-23 minutes, or until the outsides are golden brown and the centers no longer look raw.
Video
Notes
Technique - If your gluten develops too much, your cookies turn out tough. So, we want to slowly add our flour mixture in a continuous manner until it is just incorporated.Storage - I store them in an airtight container at room temperature or frozen. These oatmeal raisin cookies will keep up to 10 days at room temperature or several months frozen.Yield: 18 Large Cookies