Chewy Oatmeal-Raisin Cookies
User Reviews
4.2
Chewy Oatmeal-Raisin Cookies
Description
This recipe yields chewy oatmeal-raisin cookies with a balanced blend of sweetness and spice. The dough is made by mixing softened yet cool unsalted butter with packed light brown sugar and granulated sugar, then beating in eggs. Dry ingredients include unbleached all-purpose flour, baking powder, nutmeg, and salt, which are stirred into the wet ingredients along with rolled oats and raisins. Portioning dough into generous balls and spacing adequately on prepared baking sheets ensures even baking. Baking at 350°F until edges turn golden provides cookies with chewy centers and slightly crisp exteriors. Cooling briefly on baking sheets helps the cookies set before transfer.
Ingredients
- 1½ cups all-purpose flour 7½ ounces, unbleached
- ½ teaspoon baking powder
- ¼ teaspoon nutmeg freshly grated
- ½ teaspoon salt
- 16 Tablespoons butter 2 sticks, unsalted, softened but still cool
- 1 cup light brown sugar 7 ounces, packed
- 1 cup granulated sugar 7 ounces
- 2 egg large
- 3 cups rolled oats old-fashioned
- 1½ cups raisins
Instructions
- 1. Adjust the oven racks to the low and middle positions and heat the oven to 350 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
- 2. Whisk the flour, baking powder, nutmeg, and salt together in a medium bowl.
- 3. Either by hand or with an electric mixer, beat the butter on medium speed until creamy. Add the sugars; beat until fluffy, about 3 minutes. Beat in the eggs, 1 at a time.
- 4. Stir the dry ingredients into the butter-sugar mixture with a wooden spoon or large rubber spatula. Stir in the oats and raisins.
- 5. Working with a generous 2 Tablespoons of dough each time, roll the dough into 2-inch balls. Place the balls on the prepared baking sheets, spacing them at least 2 inches apart.
- 6. Bake until the cookie edges turn golden brown, 22 to 25 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Let the cookies cool on the baking sheets for 2 minutes. Transfer the cookies with a wide metal spatula to a wire rack. Let cool at least 30 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 49g | 16% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 44mg | 15% |
| Sodium | 80mg | 3% |
| Potassium | 196mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 335IU | 7% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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