Every once in a while, I meet an impasse with choosing new recipes to share on this blog.
When this happens, I search and search for what to make next.
I look through my food magazines. My cookbooks. Other food blogs. On dishfolio. Anywhere and Everywhere. Ugh.
I pester Dustin to think of something and, without fail, find a reason why not to make everything he suggests. As you can imagine, he loves it when I do that.
Eventually, just as I decide there will never ever be another recipe I’m interested in. Ever. I find something!
This time, I found these chewy Oatmeal Raisin Cookies.
Tucked away safely in my “Not Yet On Blog” recipe binder was this tasty cookie recipe. Thankfully.
As soon as I saw it, I knew. Even the memory of these delicious, simple cookies brought a smile to my face.
To be honest, I’m not usually a big fan of oatmeal raisin cookies. But, with their crunchy exterior and soft, chewy oatmeal centers, even I can’t resist them. I hope you feel the same.
Now, if you’ll excuse me, I need to go figure out what to cook next.
- 2 sticks unsalted butter 1/2 lb., softened
- 1 cup light brown sugar packed
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 tsp pure vanilla extract
- 1 1/2 cups bread flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp nutmeg
- 1/2 tsp ground cinnamon
- 2 1/2 cups rolled oats not quick oats
- 1 1/2 cups raisins
- Preheat oven to 350 degrees.
- Line two cookie sheets with parchment paper.
- Beat the butter using a stand or electric mixer until creamy.
- Add the brown sugar and granulated sugar and beat until fluffy, about 2-3 minutes.
- Add the eggs and vanilla and beat again until incorporated.
- In a large mixing bowl, combine flour, salt, baking powder, nutmeg and cinnamon. Slowly, add the flour mixture into the butter-sugar mixture until everything is just incorporated. Once combined, fold in the oats and raisins.
- Using two spoons, drop generous 2-tablespoon sized portions of dough onto the cookie sheets, separated by approx. 2 inches. The larger the cookie, the chewier it will be.
- Bake for 12-15 minutes, or until the edges of the cookies start to turn golden brown. While the edges should be brown, the rest of the cookie should be very light in color and still moist so as not to over-bake. Remove from oven and let sit on cookie sheet for 1-2 minutes prior to transferring to cooling rack.
One of my favs
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I was skeptical about a recipe from someone who doesn’t like oatmeal cookies but these were terrific. I got a lot more than 24 and they were still large. My recipe tastes great but they often fall apart. Guess it’s the bread flour?Anyway, thanks for sharing.
Lol, Cindy. These oatmeal cookies have made me an oatmeal raisin cookie convert. The bread flour actually should help keep it together, if anything. I find them best if I take them out before the center is cooked all the way through — it should be moist even. Those make for the best cookies.
Yummy!
Gorgeous cookies! And I love that you used bread flour in these.
Hi Lacey,
Can I make the dough now and keep in the fridge until Christmas? Thanks!
Hi Alma. So sorry I didn’t respond before xmas for you. Did you try to freeze the dough? I’ve never done that before so I don’t know but I’d love to hear if you did.
Found these on Foodgawker. They’re effing delicious. I think I finally found an oatmeal raisin cookie recipe that I like! (I’m going to try an oatmeal/chocolatechip variant next!)
Haha, thanks, Emily!
Lacey, these are the best oatmeal raisin cookies I have ever had! Thanks for the new recipe!
Yay! You’re so welcome. Thanks for sharing 🙂
oops, found the oats!
Thanks!
Haha, Lisa! Enjoy! 🙂
Hi Lacey,
Are the oats to be added along with the dry ingredients? Looking forward to having these in the kids lunches for next week. Yummy.
Lisa