Ingredients: |
Ingredients: Ingredients
1 cup (2 sticks) unsalted butter, softened, OR 1 cup shortening
1 cup brown sugar (light or dark), packed
1/2 cup plus 2 tablespoons (10 tablespoons) granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 1/2 cups raisins
1/2 cup chopped walnuts, optional
3 cups rolled oats (old-fashioned or quick; do NOT use instant)
|
Directions: |
Directions:Method
Preheat the oven and prep the cookie sheets:
Preheat the oven to 350°F. Grease 2 large cookie sheets or line with Silpat or parchment paper.
Combine the butter, sugar, and eggs:
In a large mixing bowl, beat the butter until creamy. Add the brown sugar and white sugar and beat until fluffy, about 3 minutes. Beat in the eggs one at a time. Add the vanilla extract.
Add the dry ingredients:
Mix the flour, salt, baking soda, cinnamon, and nutmeg together in medium bowl. Stir the dry ingredients into the butter-sugar mixture. Stir in the raisins and nuts. Stir in the oats.
Tip
If you’re using rolled oats, we recommend chilling the dough for 2 hours (or up to 2 days) before scooping and baking.
Scoop out the dough:
Spoon out the dough by large tablespoonfuls onto the prepared cookie sheets, leaving at least 2 inches between each cookie.
Bake the cookies:
Bake until the edges of the cookies turn golden brown, about 10 to 12 minutes. If baking 2 cookie sheets at once, swap their positions on the racks mid-bake.
Note that the cookies will seem underdone and lightly colored everywhere but the edges. That's okay, they will firm up as they cool.
Repeat with the remaining cookie dough.
Cool, transfer, and store:
Cool 1 minute on the cookie sheets. Then carefully remove them, using a metal spatula, to a wire rack. Cool completely. They will be quite soft until completely cooled. Store tightly covered at room temperature for up to 5 days. |
This recipe for The Best Oatmeal Raisin Cookies from Simply Recipes is from