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Chewy Spiced Oatmeal Raisin Cookies

Ingredients · Serves 36 · Prep 25 min · Total 1 hr 40 min

Raisins
1 ½ cups raisins, 225 g
2 cups hot water, for soaking
Dry
1 ½ cups all-purpose flour, spooned and leveled (190 g)
1 tsp baking soda
1 tsp ground cinnamon
¼ tsp ground nutmeg
¾ tsp kosher salt
3 cups rolled oats, old-fashioned (270 g)
Dough
1 cup unsalted butter, softened (227 g)
1 cup brown sugar, packed (213 g)
½ cup granulated sugar, 100 g
2 large eggs, room temperature
2 tsp vanilla extract

Chewy Spiced Oatmeal Raisin Cookies

Steps

Put the raisins in a bowl, cover them with the hot water and let them soak so they plump up.
Drain the raisins in a strainer and pat them dry on a towel.
In a medium bowl, whisk the flour, baking soda, cinnamon, nutmeg and salt. Stir in the oats.
In a large bowl, beat the butter with both sugars on medium speed until creamy and lighter in color.
Beat in the eggs one at a time, then the vanilla.
Add the oat mixture and mix on low speed just until no dry flour shows.
Stir in the drained raisins with a spatula.
Cover the bowl and refrigerate the dough so it firms up and the oats soak in some moisture.
Heat the oven to 350°F (175°C). Line two sheet pans with parchment.
Scoop 2-tablespoon mounds onto the pans, 2 inches apart, about 12 per pan.
Bake until the edges are golden and the centers look puffy and slightly underdone, swapping the pans halfway through.

Chewy Spiced Oatmeal Raisin Cookies

Steps, continued

Let the cookies firm up on the pans, then move them to a rack. Bake the rest of the dough on cooled pans.