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Author Notes: The ultimate chewy oatmeal raisin cookie, adapted from the favorite recipe on the lid of the Quaker Oatmeal container, with a few small updates to make it the best yet. —Posie (Harwood) Brien
Makes: 2 dozen
cup plus 6 tablespoons butter, softened
cup firmly packed brown sugar
cup granulated sugar
teaspoon vanilla extract
cups all-purpose flour
teaspoon baking soda
teaspoon ground nutmeg
cups rolled oats
- Preheat the oven to 350° F.
- Cream together the butter and sugars until very light and fluffy.
- Add the eggs, one at a time, mixing well with each one.
- Add the vanilla and mix well.
- Whisk together the flour, baking soda, nutmeg, and salt. Add to the wet ingredients a little bit at a time and beat until it just comes together.
- Add the oats and raisins and stir until just combined and thoroughly distributed.
- Scoop the dough onto a parchment-lined baking sheet using a 1/3- or 1/4-cup scoop. Leave a few inches between each as they will spread.
- Bake for about 20 minutes, or until golden brown on the edges and still quite soft in the center. Let cool for a few minutes, then transfer to a wire rack to finish cooling.
- This recipe is a Community Pick!