Get the Recipe: Old-Fashioned Oatmeal Raisin Cookies
A classic recipe for a classic cookie. These old-fashioned oatmeal raisin cookies are crispy on the outside and chewy on the inside!
Ingredients
- 1 1/2 cups (188 g) all-purpose flour, spooned and levelled
- 1/4 - 1/2 teaspoon fine salt, reduce to 1/4 tsp if using salted butter
- 1 teaspoon baking powder
- 1/4 teaspoon freshly grated nutmeg, or pre-grated
- 14 Tablespoons (197 g) salted or unsalted butter, at room temperature
- 3/4 cup + 3 Tablespoons (189 g) granulated white sugar
- 3/4 cup + 3 Tablespoons (189 g) dark brown sugar, can use light brown
- 2 large eggs, at room temperature
- 2 1/2 cups (625 ml) large-flake, old fashioned rolled oats
- 1 1/4 cups (300 ml) raisins
Instructions
- Preheat oven to 375F. (non-convection/not fan-assisted) with the rack in the 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.
- Tip! If you like thicker, chewier cookies, cover the dough and refrigerate for 30 minutes. Be sure to keep the dough refrigerated between batches, as well. If you like your cookies thinner and crispier, proceed to start baking the dough right away without refrigeration.
- Using an ice cream scoop or a spoon and your hands, form dough into 2-inch balls. Place onto the baking sheets leaving at least 2 inches between the dough balls. Lightly flatten the balls with the palm of your hand.
- Bake the cookies for 10-15 minutes or until the edges of the cookies are golden brown and the centres are puffed and feel set when lightly touched. (The larger 2-inch ball cookies need 11-12 minutes in my oven. If you've made smaller balls the cooking time will be less. Be sure to watch closely for the first batch to gauge cooking time. The cookies might look slightly under-baked in the centres, but they will crisp as they cool.
- Remove the cookies from the oven and immediately transfer to a wire rack to cool completely. Continue baking the rest of the dough, allowing the cookie sheet to cool somewhat before baking additional batches.
Notes
Tips!
These cookies will freeze well for up to 1 month.
If you like perfect round and thick cookies, use an English muffin ring or 3-4 inch biscuit cutter to round the cookies by placing over the hot-from-the-oven cookies on the baking sheet and rotate the ring around the edges of the cookies to push them inward and round the cookie shape.
Be sure to read the notes above this Recipe Card for more tips, substitution suggestions and step-by-step photos that you might find helpful.
Serving: 1serving, Calories: 295kcal, Carbohydrates: 48g, Protein: 3g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 45mg, Sodium: 69mg, Potassium: 189mg, Fiber: 2g, Sugar: 24g, Vitamin A: 315IU, Vitamin C: 0.6mg, Calcium: 38mg, Iron: 1.4mg
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