Oatmeal Raisin Cookies
User Reviews
4.8
Oatmeal Raisin Cookies
Description
These cookies start by combining flour, salt, baking powder, cinnamon, and nutmeg for a warmly spiced base. Butter is creamed thoroughly with both brown and granulated sugars to create a light, fluffy mixture critical to texture and thickness. Eggs are incorporated one at a time followed by gentle mixing of dry ingredients and rolled oats. Raisins add bursts of sweetness among the chewy oats.
The cookies are shaped into balls and flattened slightly before baking at moderate heat to achieve golden edges with centers that remain moist and tender after cooling. An optional vanilla icing can be drizzled after baking to add extra sweetness and visual appeal.
These cookies make a comforting snack or dessert, ideal for times when a tender, naturally sweet cookie is desired. The warm spices and soft texture set these apart from other oatmeal cookies.
Careful measuring of flour and avoiding overmixing the dough help maintain the ideal tender crumb. Baking at the low end of the time range prevents drying out, and cookies should be allowed to cool on the sheet briefly before transferring to a rack to firm up.
Ingredients
For the Cookies:
- 1 ½ cups all-purpose flour
- ½ tsp table salt
- ½ tsp baking powder
- 2 ½ tsp cinnamon
- ½ tsp nutmeg
- 1 cup butter softened, unsalted
- 1 cup light brown sugar packed
- 1 cup granulated sugar
- 2 egg large
- 3 cups rolled oats old fashioned
- 1 ½ cups raisins
For the Optional Icing:
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 3-4 tsp water or milk
Instructions
For the Cookies
- Preheat oven to 350F with rack on lower middle position. Line baking sheets with parchment and set aside.
- In a bowl, whisk flour, salt, baking powder, cinnamon, and nutmeg to fully incorporate.
- In the bowl of a stand mixer fitted with paddle attachment set to medium speed, beat together the butter and both sugars until light and fluffy, a full 3 minutes.
- Add eggs one at a time and mix until combined. Reduce speed to low and add dry ingredients, beating just until combined; don't over-mix here. Gently mix in the oats and raisins, just until combined.
- Roll dough into 2 TB sized balls and place 2 inches apart on lined baking sheets. Gently flatten each ball into a disk shape. Bake 13-15 minutes or just until edges are golden. Cookies will seem a bit under done, but they will set upon cooling.
For the Optional Icing
- In a bowl, stir together powdered sugar and vanilla extract. Add water or milk until desired consistency is reached.
- Transfer into a piping bag or you can use a Ziploc bag and cut a small hole in the corner. Drizzle over cooled cookies. Icing should harden within 30 minutes.
Notes
- Ensure butter and sugars are beaten until light and fluffy to achieve thick, chewy cookies.
- Use proper dry measuring cups and level off flour without packing to avoid dense cookies.
- Do not overmix dough; mix until just combined to keep cookies tender.
- Bake until edges are golden but centers still appear slightly underbaked for softness after cooling.
- Optionally drizzle with vanilla icing or salted caramel sauce for added flavor contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 234kcal | 12% |
| Carbohydrates | 48g | 16% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 34mg | 11% |
| Sodium | 70mg | 3% |
| Potassium | 141mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 254IU | 5% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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