This recipe makes the best oatmeal raisin cookies, at least in my opinion. They can be baked to be crispy or chewy, depending on how you like them.
Everyone needs a solid, classic oatmeal raisin cookie recipe and this is my go-to recipe. I love oatmeal raisin cookies for many reasons, not the least of which is that I can eat them and somehow convince myself they’re good for me, what with all those oats and raisins and all :)
These cookies hit all the right notes for me. They are not overly sweet. The freshly grated nutmeg is a perfect complement to the flavours. They are crispy and caramelized on the outside, but soft and chewy on the inside. If you are a fan of thicker, chewy cookies, simply refrigerate the dough before baking. Like thinner, crispier cookies, cook the dough at room temperature. You can even control the crisp to chewy ratio simply by adjusting the cooking time slightly.
As you can tell from looking at my cookies, I’m a fan of the crispy bits, but even at that, I don’t sacrifice the soft and chewy middle. These cookies are thick enough that unless you really over-cook them, you can have a bit of both.
I have made these with both light (golden) and dark brown sugar, so don’t worry if you don’t happen to have dark brown sugar around. You’ll be good with light. I do recommend large flake rolled oats though, for nice texture.
These cookies freeze well, once baked. You can also form the dough into 2-inch balls, freeze on a cookie sheet, then once frozen, store in a freezer bag to bake off a few at a time. I love this method, since, let’s face it … there is nothing nicer than a warm, fresh-from-the-oven oatmeal raisin cookie … cooked on demand.
- 1 1/2 cups (187 g / 6.4 oz.) all-purpose flour
- 1/2 tsp. fine salt
- 1 tsp. baking powder
- 1/4 tsp. freshly grated nutmeg (can use pre-grated)
- 14 Tbsp. (1 3/4 sticks/ 198 g / 7 oz.) unsalted butter, at room temperature (if using salted butter, reduce added salt to 1/4 tsp.)
- 3/4 cup plus 3 Tbsp. (170 g.) granulated white sugar
- 3/4 cup plus 3 Tbsp. (170 g.) dark brown sugar (can use light)
- 2 eggs, at room temperature
- 2 1/2 cups (225 g.) large-flake (old fashioned) rolled oats
- 1 1/4 (190 g.) cups raisins
- Preheat oven to 375 ° F. with rack in centre of oven. Prepare a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, salt, baking powder and nutmeg. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, beat the butter until smooth and creamy, 1 to 2 minutes. Beat in the granulated and brown sugars on medium speed, until light and fluffy, about 2 to 3 minutes. Reduce mixer speed to low and beat in the eggs, 1 at a time, until each is fully mixed in. Scrape down the sides of the bowl. Gradually add the flour mixture, beating until thoroughly combined, and scraping down the sides of the bowl and paddle as needed. Add the oats and raisins and mix lightly until they are evenly distributed in the dough.
- *Note: If you like thicker, chewier cookies, cover dough and refrigerate for 30 minutes. Be sure to keep dough refrigerated between batches, as well. If you like your cookies thinner and crispier, proceed to start baking dough right away.
- Using an ice cream scoop or a spoon and your hands, form dough into 2-inch balls. If you'd like neat round cookies, be sure to make a neat round ball. Place onto the baking sheets, evenly spacing them to fit 6 -8 balls on the sheet.
- Bake the cookies for 10 minutes, then rotate the baking sheets from front to back and continue to bake until the edges of the cookies are golden brown and the centers are puffed and feel set when lightly touched, 8 to 12 additional minutes for 2-inch balls (18-22 minutes total baking time). If you've made smaller balls than 2-inches, cooking time will be less. Be sure to watch closely for the first batch to gauge cooking time. The cookies might seem slightly under-baked, but they will crisp as they cool.
- Remove the sheets from the oven and cool completely on a wire rack. Continue baking the rest of the dough (be sure the baking sheets are completely cool before reusing to bake additional cookies).
Adapted from Standard Baking Co. Pastries