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SOFT AND CHEWY OATMEAL COOKIES

An outstanding soft and chewy oatmeal cookie with a little crunch from the outside
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Prep Time: 40 minutes
Servings: 12 cookies
Calories:

Ingredients  

  • 1 cup all-purpose flour
  • ¼ teaspoon baking powder
  • 1 ¼ tsp baking soda
  • 11/2 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¾ cup butter at room temperature
  • ¾ cup dark brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon salt (use pink salt if available)
  • 1 egg plus 1 yolk at room temperature
  • 1 tsp vanilla
  • 2 ¼ cups old fashioned whole oatmeal (Rolled whole oatmeal)
  • 1 cup raisins

Instructions

  • In a small mixing bowl, thoroughly combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg
  • Using a hand mixer or stand mixer with the paddle attachment, cream the butter on medium speed for a minute and add both the sugar, continue creaming until light and fluffy for 3 minutes. Scrape sides to bottom and add vanilla and egg plus 1 yolk. Mix on low speed just to combine, do not over mix.
  • Scrape down the sides to the bottom and add the flour mixture. Mix at low speed until just combined. Add the oatmeal, count 8 circles at low speed. Add the raisins and mix until just incorporated. Overmixing is not allowed.
  • Refrigerate the dough for 30 minutes. Preheat the oven to 325°F. line baking sheets with parchment paper.
  • Divide the dough into 12 portions and roll into balls. Arrange into the prepared pan spacing 2" apart and bake for 18-20 minutes or until the sides turn brown****.
  • let the cookies set in the pan for 5 minutes then transfer to the cooling rack to cool completely.

Notes

***These cookies will spread that is why 2-3" apart  spacing is important. Always check and adjust accordingly as every oven is different.
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