Ready for my husband’s favorite cookie ever? Also, I know this is the third cookie recipe in a row…but I’m not sorry.
Because these cookies are darn good and so worthy of talking about. Plus it’s a classic – Oatmeal Raisin? Heck yeah!
I prefer a good cookie recipe over a good cake recipe (well maybe the same) but more often than not, I will bring cookies as a dessert to a party because EVERYONE loves cookies. You have those that don’t like frosting or cake or chocolate which is fine, weird, but fine. 😉 But have you ever heard someone say “eeehhh I’m not really a cookie person.” No, right? And if you have, well….you may want to rethink your friendship. Oh just kidding…..
Ok! So I didn’t have enough time to make the dough, bake all the cookies and take pictures so I decided to make the dough, put it in the fridge and bake the next morning when the sun would be shining bright. I have heard about letting the dough “marinate” but have never tried it. O.M.G the best idea ever. The cookies have so much flavor and they baked perfectly. I really believe it’s because I let the dough haaaaang out.
Quick note – measure about 3-4 tablespoons of cookie dough out for each cookie, roll in a ball, then flatten on a non-stick sheet (see picture above). This dough is a little firmer and is not as sticky as it would be if you were to bake them right away. Flattening allows them to bake more evenly and in the shape of a disc rather than a glob. Probably would still taste great, but they would not be nearly as pretty. 😉
These are chewy cookies…all the way. You could bake them a little longer and the edges will crisp up a bit but I love me a chewy oatmeal raisin cookie. I baked for 11 minutes so try 12 minutes for a crispier cookie.
Don’t forget to pin this recipe to Pinterest – just click the image below!
- 1¼ cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ¾ cup unsalted butter; softened
- ½ cup granulated sugar
- ¾ cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2½ cups oats
- 1¼ cups raisins
- Pre-heat oven to 350 degrees.
- In a bowl, mix flour, baking soda, cinnamon, nutmeg, and salt; set aside.
- In a larger bowl, cream together butter, white sugar, and brown sugar until fluffy. Add eggs one at a time then add vanilla. Scrape down sides of bowl and mix for a few seconds more.
- Next add the flour mixture a little at a time until incorporated. Finally, mix in oats and raisins.
- If you are baking right away, measure out 3-4 tablespoons of dough, roll in a ball and flatten a little. Bake for 10-12 minutes. If you are waiting, wrap dough in saran wrap and chill in refrigerator overnight. When you are ready to bake, let dough sit out for about 30 minutes then measure out and bake cookies for 10-12 minutes.
Source: Stuck on Sweet