Chewy Oatmeal-Raisin Cookies

Oatmeal-raisin cookies
Victor Schrager
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Makes 48 cookies
preparation
20
minutes
cooking
60
minutes

Ingredients

1 1/2
cups
all-purpose flour, spooned and leveled
1
teaspoon
baking soda
1
teaspoon
ground cinnamon
1/2
teaspoon
kosher salt
1/8
teaspoon
ground nutmeg
1
cup
(2 sticks) unsalted butter, at room temperature
1
cup
packed light brown sugar
1/2
cup
granulated sugar
2
large eggs
1
teaspoon
pure vanilla extract
3
cups
old-fashioned rolled oats (not quick-cooking)
1 1/2
cups
raisins

Directions

  1. Heat oven to 350° F. In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg.
  2. Using an electric mixer, beat the butter and sugars on medium-high speed until fluffy, 2 to 3 minutes. One at a time, beat in the eggs, then the vanilla. Reduce speed to low and gradually add the flour mixture, mixing until just combined (do not overmix). Mix in the oats and raisins by hand.
  3. Drop heaping tablespoonfuls of the dough onto baking sheets, spacing them 2 inches apart.
  4. Bake, rotating the baking sheets halfway through, until golden, 12 to 14 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.
Gina Marie Miraglia Eriquez
November 2010

Nutritional Information

  • Per Serving
  • Calories From Fat 39
  • Fat 4 g
  • Sat Fat 2 g
  • Cholesterol 19 mg
  • Sodium 52 mg
  • Protein 2 g
  • Carbohydrate 15 g
  • Sugar 7 g
  • Fiber 1 g
  • Iron 1 mg
  • Calcium 12 mg
What does this mean? See Nutrition 101.

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