I am not a raisin fan. Golden raisins are alright, but regular raisins are just not my thing. Despite this, I made these Oatmeal Raisin Cookies, and they are quite tasty. I think they’d be even better without the raisins, but an Oatmeal-Raisin lover I know said these are delicious. If you have a split household, divide the batter at the end and add raisins to only half. If I wasn’t adding raisins I’d up the amount of cardamom and nutmeg to 1/4 teaspoon each and make them more of a spiced oatmeal cookie.
Makes 42 cookies (using a 1oz cookies scoop)
Adapted from My Kitchen Addiction
- 2 sticks (1 cup) unsalted butter, room temperature
- 3/4 cup dark brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/8 tsp ground cardamom
- 1/8 tsp freshly grated nutmeg
- 3 cups old-fashioned rolled oats
- 1 1/2 cups raisins (optional)
Beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Mix in the vanilla.
Sift together the flour, salt, baking powder, cinnamon, cardamom, and nutmeg, and add the dry ingredients to the butter-sugar mixture mixing by hand until just combined. Stir in the oats and raisins.
Using a cookie scoop, scoop the batter onto a baking sheet lined with parchment paper. Stick the dough in the freezer for about 15 minutes, and then store in a ziploc bag in the freezer until ready to bake. Preheat the oven to 350°F. Bake for 15-20 minutes until golden and the cookies are set.