Ingredients for Oatmeal Raisin Cookies Cook's Illustrated
- Unsalted Butter
- Light Brown Sugar
- Granulated Sugar
- 2 large eggs
- Unbleached All Purpose Flour
- Table Salt
- 1 teaspoon baking soda
- Ground Nutmeg
- Rolled Oats
- 1 cup raisins (optional)
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How to Make Oatmeal Raisin Cookies Cook's Illustrated
- Adjust oven racks to lower and middle positions.
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter until light and fluffy.
- Add 1 cup granulated sugar and ¾ cup packed light brown sugar.
- Beat until light and fluffy, about 3 minutes.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 3 cups rolled oats and 1 cup raisins (optional).
- Drop by rounded tablespoons (approximately 2 inches in diameter) onto two large baking sheets lined with parchment paper, leaving about 2 inches between each cookie.
- Bake for 22-25 minutes, or until the edges are golden brown and the centers are set. Rotate baking sheets halfway through baking for even browning.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cool, cut each cookie in half for ideal texture.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
92g
Fat
34g
Carbs
13g
