The Best Oatmeal Raisin Cookies
User Reviews
5
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Prep Time
45 mins
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Cook Time
15 mins
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Additional Time
2 hrs
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Total Time
3 hrs
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Servings
2 dozen cookies
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Course
Dessert
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Cuisine
American, Australian
The Best Oatmeal Raisin Cookies
Description
This oatmeal raisin cookie recipe starts by creaming browned butter with light brown and granulated sugars until fluffy, then adding eggs, milk, and vanilla extract. A mixture of all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg is folded in along with rolled oats, raisins, and chopped walnuts. The dough is portioned into balls, spaced on baking sheets, and baked at 350°F for about 10 to 12 minutes until set.
The cookies come out with a chewy center enriched by the oats and raisins, and gently spiced by cinnamon and nutmeg. The walnuts add a pleasant crunch contrasting the soft dough. Browning the butter beforehand intensifies the flavor and provides a subtle caramel note.
These cookies are suitable for sharing, school lunches, or simply enjoying with tea or coffee. Their size and texture make them easy to store and reheat for snacking throughout the week.
Ingredients
- 1 cup (227g) butter melted until browned, then brought back to room temperature (please see post for more on this) YOUR BUTTER MUST BE SOLID, unsalted
- 1 and 1/2 cups (319g) light brown sugar packed
- 1/2 cup (99g) granulated sugar
- 2 large egg at room temperature
- 1 and 1/2 tablespoons (21ml) milk
- 1 tablespoon (14ml) vanilla extract
- 2 and 1/4 cups (270g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 and 1/2 cups rolled oats not instant oats
- 2 cups raisins
- 3/4 cup walnuts finely chopped
Instructions
- Preheat oven to 350 (F). Line two large baking sheets with parchment paper; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, cream together the browned butter and both sugars until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, scraping down the sides as needed. Beat in the milk and the vanilla extract until combined.
- In a medium bowl, stir together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. On low speed, gradually beat the flour mixture into the butter/sugar mixture until just incorporated. Turn mixer off. Using a wooden spoon or strong spatula, stir the oats, raisins, and walnuts. into the cookie dough, stirring just until incorporated.
- Scoop 2-inch balls of cookie dough onto the prepared baking sheets, leaving about 1 and 1/2 inches between so they have room to spread.
- Bake, one sheet at a time, in preheated oven for 10 to 12 minutes, or until cookies are golden and set at the edges and still slightly soft in the center. Repeat with all cookie dough.
- Cool cookies on baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
User Reviews
Overall Rating
5
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