Oatmeal Raisin Cookies Recipe
Oatmeal Raisin Cookies Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 4
- Calories: 207
- Fat: 10 g
- Carbohydrates: 8 g
- Sugar: 1 g
- Sodium: 34 mg
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
This Oatmeal Raisin Cookies' Recipe is very hard to beat as it is super delicious and their refreshing aromas of its ingredients make your kitchen and entire house smell sweet. The sponginess and crispness of the cookies totally depend on the baking time.
Ingredients
- Unsalted butter: 1 cup (about½ pound or 2 sticks)
- Brown sugar, packed: 1 cup
- Granulated sugar: ¾ cup
- All-purpose flour: 1 ½ cups
- Salt: 1 teaspoon
- Baking soda: 1 teaspoon
- Freshly grated nutmeg: ½ teaspoon
- Cinnamon, ground: 1 teaspoon
- Eggs, well beaten: 2 large
- Vanilla: 1 tablespoon
- Rolled oats: 3 cups
- Raisins: 1 ½ cups
- Chopped walnuts, optional: ½ cup
Instructions
- First of all turn your oven on and preheat to 350 Fahrenheit (176.66 Celsius).
- Now pick two large wax papers, parchment papers or cookies sheets and arrange them on the baking tray. Set aside for now.
- Grab a large mixing bowl and use a large whisk to beat one cup of unsalted butter in it for 2 to 4 minutes until it is fluffy and creamy.
- Sprinkle one cup of brown sugar and ¾ cup of granulate sugar over the softened butter ad then crack two large egg into the bowl. Continue blending for two more minutes until the sugars dissolve completely and form a syrupy and foamy mixture.
- Pour 1 tablespoon of vanilla into the egg-butter mixture and mix well. Now cover this bowl by placing a plate at the top and set aside to thicken.
- In another large bowl, mix together the one and half cups of all-purpose flour, 1 teaspoon of salt and 1 teaspoon of baking soda.
- Top the flour-mixture with half teaspoon of freshly grated nutmeg and 1 teaspoon of finely ground cinnamon.
- Unseal the previously mixed butter-sugar mixture and scatter the 3 cups of rolled oats, one and half cups of raisins and half cup of chopped walnuts.
- Now pour out the butter mixture into the flour mixture use your clean or gloved hand to mix these ingredients well for 5 minutes until it forms a rich batter. Knead it for 5 more minutes for better cookies.
- Divide this batter into 24 equal dough balls and then give them cookies shape. Arrange these unbaked cookies in the two previously lined baking trays, 12 cookies in each with some space in between.
- Set the baking trays in the preheat oven and bake for 13 to 15 minutes or until all cookies are golden brown from all sides.
- Take out the baking trays from oven and set on your kitchen's counter top to cool for two minutes. Now use a metal spatula to carefully shift them into a wire rack. Leave them until cool completely.
- Arrange them in a large platter and serve or store in an airtight container or jar for later use.
 Brown sugar, packed: 1 cup Granulated sugar: ¾ cup All-purpose flour: 1 ½ cups Salt: 1 teaspoon Baking soda: 1 teaspoon Freshly grated nutmeg: ½ teaspoon Cinnamon, ground: 1 teaspoon Eggs, well beaten: 2 large Vanilla: 1 tablespoon Rolled oats: 3 cups Raisins: 1 ½ cups Chopped walnuts, optional: ½ cup Instructions First of all turn your oven on and preheat to 350 Fahrenheit (176.66 Celsius). Now pick two large wax papers, parchment papers or cookies sheets and arrange them on the baking tray. Set aside for now. Grab a large mixing bowl and use a large whisk to beat one cup of unsalted butter in it for 2 to 4 minutes until it is fluffy and creamy. Sprinkle one cup of brown sugar and ¾ cup of granulate sugar over the softened butter ad then crack two large egg into the bowl. Continue blending for two more minutes until the sugars dissolve completely and form a syrupy and foamy mixture. Pour 1 tablespoon of vanilla into the egg-butter mixture and mix well. Now cover this bowl by placing a plate at the top and set aside to thicken. In another large bowl, mix together the one and half cups of all-purpose flour, 1 teaspoon of salt and 1 teaspoon of baking soda. Top the flour-mixture with half teaspoon of freshly grated nutmeg and 1 teaspoon of finely ground cinnamon. Unseal the previously mixed butter-sugar mixture and scatter the 3 cups of rolled oats, one and half cups of raisins and half cup of chopped walnuts. Now pour out the butter mixture into the flour mixture use your clean or gloved hand to mix these ingredients well for 5 minutes until it forms a rich batter. Knead it for 5 more minutes for better cookies. Divide this batter into 24 equal dough balls and then give them cookies shape. Arrange these unbaked cookies in the two previously lined baking trays, 12 cookies in each with some space in between. Set the baking trays in the preheat oven and bake for 13 to 15 minutes or until all cookies are golden brown from all sides. Take out the baking trays from oven and set on your kitchen's counter top to cool for two minutes. Now use a metal spatula to carefully shift them into a wire rack. Leave them until cool completely. Arrange them in a large platter and serve or store in an airtight container or jar for later use. 3.2.1284
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