Name: Oatmeal Raisin Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 1 stick butter; 1/2 scant cup sugar; 3/4 scant cup sugar; 1 whole egg; 1 1/4 cup flour; 1 tsp corn starch; 1/2 tsp baking soda; 1 tbsp vanilla bean paste; 1 tsp cinnamon; 1 pinch nutmeg; 1 3/4 scant cup oats; 1/2 tsp salt; 1/2 cup raisins

Oatmeal Raisin Cookies

5 from 1 vote

I have to admit oatmeal raisin cookies were not one of my favorites growing up. Why, you ask? Because I didn’t really like raisins growing up. I don’t know what it was about raisins but I really didn’t like them, and of course anything that had them in it, I would pick out.

Not only has my age grown, but so has my taste buds. These cookies are absolutely delicious. For me the perfect balance of slight crunch on the outside and chewy on the inside. The vanilla, cinnamon, and nutmeg add great flavor as well.

Feel free to substitute any ingredient you don’t care for to alter the flavor and consistency. Here is the recipe for how to make the best oatmeal raisin cookies, I hope you enjoy them!

Ingredients

2 dozen

Oatmeal raisin cookies

1 stick butter
1/2 scant cup sugar
3/4 scant cup sugar
1 whole egg
1 1/4 cup flour
1 tsp corn starch
1/2 tsp baking soda
1 tbsp vanilla bean paste
1 tsp cinnamon
1 pinch nutmeg
1 3/4 scant cup oats
1/2 tsp salt
1/2 cup raisins

Nutritional information

Calories: 338kcalCarbohydrates: 96gProtein: 9gFat: 1gSaturated Fat: 1gCholesterol: 2mgSodium: 909mgPotassium: 383mgFiber: 5gSugar: 6gVitamin C: 2mgCalcium: 35mgIron: 5mg

Prep Time 10 mins

Cook Time 12 mins

Total Time 22 mins

Servings 2 dozen

For the oatmeal raisin cookies

In a stand mixer with a paddle attachment place sugars and butter. Cream them together for 1 minutes until creamy. In a separate bowl mix flour, cornstarch, cinnamon, nutmeg, salt, and baking soda.
Add eggs and vanilla paste to the mixer until well incorporated. Then, add the flour mixture to the mixer and mix until the dough comes together. Finish by adding the oats and raisins and mix for 15 seconds.
Then take a small ice cream scooper and place fifteen cookies on sheet pan lined with parchment or silpat (or a large scoop and place 12). I like to take the bottom of the measuring cup and flatten the cookie dough scoops until a 1/2 inch thick (they will still rise and be soft in the middle).
Place the cookie sheet in the middle part of your preheated 350 degree oven for 10 minutes. Then take out and let them sit on the sheet pan for 1 minutes and then place on a rack to cool. Serve and enjoy!