5/22/2021 Classic Oatmeal-Raisin Cookies Recipe - NYT Cooking

Classic Oatmeal-Raisin Cookies

By Melissa Clark

YIELD 3 dozen cookies

TIME 45 minutes

Full of nubby oats and plenty of sweet raisins, these lightly spiced cookies are pleasingly chewy in the center and crisp
around the edges, with a hint of butterscotch from the dark brown sugar. They keep really well, so you can make them
up to a week in advance and store them in an airtight container at room temperature. They’re also great for mailing
when a package of cookies is in order.

INGREDIENTS PREPARATION

1 cup/227 grams (2 sticks) unsalted Step 1

butter, softened, more for pans
1 cup/200 grams dark brown sugar,
packed
⅓ cup/66 grams granulated sugar
2 large eggs
1 tablespoon/15 milliliters vanilla
extract
1 ½ cups/187 grams all-purpose flour
¾ teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
Heat oven to 350 degrees. Butter two large cookie sheets, or line them
with parchment paper or reusable silicone liners.
Step 2
Using an electric mixer, beat butter in a large bowl until creamy. Add
brown and granulated sugars, then beat until fluffy, about 2 minutes.
Beat in eggs, one at a time, until fully incorporated. Then, beat in
vanilla extract.
Step 3
In a separate bowl, use a wooden spoon or spatula to mix together
the flour, salt, baking soda, cinnamon, nutmeg and cardamom. Set
mixer on low speed, and beat flour mixture into the butter
mixture. Stir in oats and raisins.

¼ teaspoon ground cardamom or Step 4

ground ginger
Spoon out dough by large tablespoonfuls onto prepared cookie sheets,
3 cups/270 grams rolled oats (not leaving at least 2 inches between each cookie.
instant)
1 ½ cups/225 grams raisins Step 5
Bake until cookie edges turn golden brown, about 9 to 13 minutes.
Centers will still be quite soft, but they will firm up as the cookies cool.
Cool completely on a wire rack. Store in an airtight container at room
temperature.

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