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
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Ingredients
-
1/2 cup
plus 6 tablespoons butter, softened
-
3/4 cup
firmly packed brown sugar
-
1/2 cup
granulated sugar
-
2
eggs
-
1 teaspoon
vanilla extract
-
1 1/2 cups
all-purpose flour
-
1 teaspoon
baking soda
-
1/4 teaspoon
ground nutmeg
-
1/2 teaspoon
salt
-
3 cups
rolled oats
-
1 cup
raisins
Directions
-
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.
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