Oatmeal Cookies
My favorite oatmeal cookie recipe! Soft and chewy, perfectly spiced, dotted with juicy raisins and crunchy walnuts and always sure to satisfy those cookie cravings.
Ingredients
- 1 1/2 cups 212g all-purpose flour (scoop and level to measure)
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup 226g unsalted butter, softened slightly (it should still be somewhat cold and firm)
- 1 cup 200g packed light brown sugar
- 1/2 cup 100g granulated sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 3 cups 260g rolled old fashioned oats*
- 1 cup 153g raisins** (preferably from a freshly opened package)
- 1 cup 118g chopped walnuts
Instructions
- Preheat oven to 350 degrees. Line rimmed 18 by 13-inch baking sheets with parchment paper or silicone baking mats.
- In a mixing bowl whisk together flour, cinnamon, baking soda, baking powder and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar, and granulated sugar until combined.
- Mix in one egg, then blend in second egg and vanilla.
- Add flour mixture and mix just until combined then mix in oats, raisins and walnuts.
- Scoop dough out and shape into 1 1/2-inch balls (or 40 grams each), transfer to prepared baking sheet fitting 12 per sheet and spacing 2-inches apart.
- Bake in preheated oven until golden brown on edges and nearly set (center should look under-baked), about 12 – 14 minutes.
- Let cool on baking sheet for a few minutes then transfer to a wire rack to cool completely. Repeat with remaining dough.
- Store in an airtight container at room temperature.
Notes
- Don’t use quick oats or the cookies won’t turn out the same.
- 1 cup chocolate chips (or more if desired) can be substituted for raisins.
- Try adding a slice of bread to container with baked cookies to keep them soft and moist, just don’t lay it directly on cookies or it can make those it’s resting on soggy.