Big Chewy Oatmeal Raisin Cookies


  • 1 and 1/2 cups flour
  • 1 tsp kosher salt
  • 1/2 tsp baking powder
  • 1/4 tsp fresh grated nutmeg
  • 2 sticks unsalted butter, softened
  • 1/2 tsp vanilla extract
  • 1 cup light brown sugar, packed
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 3 cups oatmeal
  • 1 and 1/2 cups raisins
  • Preheat the oven to 350 degrees.
  • Line several cookie sheets with parchment paper or silicone mats.
  • In a medium bowl, sift together the flour, salt baking powder and nutmeg. Set aside.
  • Beat the butter and vanilla until creamy.
  • Add the sugars and beat until fluffy, about 3 minutes.
  • Beat in the eggs, one at a time.
  • Gradually add the dry ingredients to the butter mixture and mix well.
  • Fold in the oats and raisins.
  • Roll the dough into generous 2 inch balls.
  • Place the balls on the cookie sheets, leaving at least 2 inches between each ball.
  • Bake at 350 until the cookie edges turn golden brown. About 20 to 25 minutes.
  • Halfway through the baking time switch the cookie sheets from top to bottom and turn them from front to back.
  • Place the cookie sheets on a cooling rack and let them cool completely before removing.

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