Old-fashioned, buttery, chewy Oatmeal Raisin Cookies with a hint of nutmeg and cinnamon.
Ingredients
2 sticks unsalted butter, at room temperature
¾ cup granulated sugar
1 cup light brown sugar
2 large eggs
1¾ cups all-purpose flour
1¾ cups old fashioned oats, not instant, not quick cooking
1 teaspoon baking soda
1 teaspoon salt
¼ teaspoon freshly grated nutmeg
¾ teaspoon ground cinnamon
1½ cups raisins
Instructions
Place butter and both sugars into a bowl and beat with an electric mixer for 4-5 minutes, until light and fluffy. Add the eggs, one at a time, and beat for an additional 2 minutes. In a separate bowl, combine the flour, oats, baking soda, salt, nutmeg, and cinnamon. Stir with a wooden spoon or whisk and then add raisins and stir again. On low speed, add the flour mixture to the butter mixture and mix only until combined. Do not overmix at this point. It's best to take the mixer out and finish the mixing by hand with a wooden spoon so as not to overmix.
Wrap the dough in plastic wrap and refrigerate for 1 to 2 hours. At this point, you can keep the dough in the refrigerator for up to one week.
When ready to bake, preheat the oven to 350 degrees; line a baking sheet with parchment paper and drop the cookies onto the baking sheet with a medium sized cookie scoop, leaving 3" between cookies. Bake for 15 minutes or until the edges or lightly browned and the middle is still a little lighter in color than the edges. Cool for a minute on the sheets and transfer to a wire rack to finish cooling.
The cookies will store at room temperature in a glass jar or plastic container for 3 days. Note: This cookie dough freezes well. I scoop out the dough, freeze it, and then wrap in plastic wrap, layer between waxed paper, and place into a freezer storage container. This way, you can pull out only what you want to bake and eat. Recipe adapted from Flour Bakery and Cafe
Recipe by Baking and Eggs at https://bakingandeggs.com/2015/10/12/oatmeal-raisin-cookies/