The BEST Oatmeal Raisin Cookies

A few days ago, our neighbors invited us over for a quick drink and snack. I don’t like going empty handed, so I wanted to bake something quickly that I knew they’d love to nibble on. The only problem is her husband can’t eat chocolate or peanut butter. That makes making dessert challenging since so many desserts have both of those in them!

A cake wasn’t an option either, so I opted for Oatmeal Raisin Cookies. And these cookies are a dream! They whip up in one bowl, you don’t have to chill them (unless you want to) before baking them, and they only take 30 minutes start to finish.

I bet these would be extra special dipped in a tall glass of milk. My personal favorite though – straight out of the oven from the pan. 🙂 Happy snacking!

The BEST Oatmeal Raisin Cookies

  • Servings: 45
  • Difficulty: easy
  • Print

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon apple pie spice
  • 1 1/2 cups unsalted butter, softened (3 sticks)
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups old fashioned oats
  • 1 1/2 cups raisins

Directions

  1. Preheat the oven to 375 degrees. Line several baking sheets with parchment paper and set aside.
  2. In a medium bowl, combine the flour, baking powder, salt, and apple pie spice.
  3. In another bowl, with an electric mixer, cream the butter and both sugars on high until light and fluffy, about 3-4 minutes. Scrape the bowl with a spatula, then beat in the vanilla and eggs. Turn the mixer on low and slowly add in the flour mixture. Scrape the bowl again then turn the mixer on low and mix in the oats and raisins.
  4. Using a 1 1/2 tablespoon cookie scoop, scoop the dough into equal portions and spread the balls out two inches apart on the prepared cookie sheets (optional: for thicker puffier cookies, chill the dough for 30-60 minutes, then bake for 15+ minutes).img_3516
  5. Bake for 12-14 minutes, until slightly golden around the edges. Cool for 5 minutes on the baking sheets before moving. Enjoy!

     

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