Old Fashioned Oatmeal Raisin Cookies
User Reviews
5
Old Fashioned Oatmeal Raisin Cookies
Description
Old Fashioned Oatmeal Raisin Cookies are prepared by combining all-purpose flour with salt, baking powder, and nutmeg to add subtle warmth. Butter and vanilla are creamed with light brown and white sugars to build a fluffy mixture, then eggs are incorporated for structure. Rolled oats and raisins are folded in last to preserve their texture. Baking on greased cookie sheets at 350°F while rotating pans ensures even cooking. The result is a cookie with golden edges, a soft center, and bursts of raisin sweetness that contrasts with the hearty oats.
The combination of sugars and butter creates a rich flavor, while the nutmeg adds depth. The oats contribute chewiness and body, and the raisins add moist, fruity pockets throughout. These cookies hold their shape well and offer a familiar nostalgic flavor profile. They pair nicely with milk or a hot beverage for a comforting snack or dessert.
Leftover cookies store well in an airtight container at room temperature for up to a week, or can be frozen for longer storage. Reheating briefly in a low oven or microwave softens them slightly, restoring warmth and enhancing flavors.
Ingredients
- cooking spray
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon nutmeg
- 2 butter room temperature, sticks
- ½ teaspoon vanilla extract
- 1 cup light brown sugar packed
- ¾ cup sugar
- 2 egg
- 3 cups rolled oats old fashioned
- 1 ½ cups raisins
Instructions
- Preheat oven to 350 degrees with oven racks in low and middle positions.
- Spray two cookie sheets with cooking spray.
- Sift together the flour, salt, baking powder, and nutmeg. Set aside.
- Beat the butter and vanilla until creamy.
- Add the sugars and beat until fluffy, about 3 minutes.
- Beat in the eggs, one at a time.
- Turn mixer to slowest speed and gradually add the dry ingredients to the butter mixture. Mix well.
- Fold or beat in the oats and raisins.
- Roll or scoop the dough into 2-inch balls. Place on cookie sheets leaving about 2 inches between each.
- Bake until edges turn golden brown – about 20 to 25 minutes. Halfway through baking, switch the cookie sheets from top to bottom and turn them from front to back.
- Place the cookie sheets on cooling racks and allow to cool completely before removing cookies.
Notes
- Store the cooled cookies in an airtight container at room temperature for up to one week.
- Freeze cookies in a freezer-safe container or sealed bag for up to three months; thaw at room temperature before serving.
- Warm cookies in a preheated 300°F oven for 5-7 minutes or microwave on low for 10-15 seconds if you prefer them warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 159kcal | 8% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 14mg | 5% |
| Sodium | 69mg | 3% |
| Potassium | 137mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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