So, my favorite cookies in the whole wide world are these oatmeal raisin cookies. Could it be because my grandmother used to bake them with me when I was little?
I got to lick the bowl (they don’t let kids do that any more because of the raw eggs, a shame), a privilege we kids fought over. Whoever helped with the cooking got first dibs, so guess who was the first to volunteer to help?
- 1 cup (1/2 pound or 2 sticks) unsalted butter, softened, OR 1 cup shortening
- 1 cup brown sugar, packed
- 3/4 cup granulated sugar
- 2 large eggs, beaten
- 1 Tbsp vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 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 (We use Quaker Quick or Old Fashioned. Do NOT use instant.)
1 Pre-heat oven to 350°F. Grease two large cookie sheets or line with Silpat or parchment paper.
2 In a large mixing bowl, beat butter until creamy. Add the brown sugar and white sugar, beat until fluffy, about 3 minutes. Beat in eggs, one at a time. Add the vanilla extract.
3 Mix 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.
4 Spoon out the dough by large tablespoonfuls onto the prepared cookie sheets, leaving at least 2 inches between each cookie.
5 Bake until the edges of the cookies turn golden brown, about 10-12 minutes. Note that the cookies will seem underdone. That’s okay, they will firm up as they cool.
6 Cool 1 minute on 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.