These oatmeal cookies are a classic favourite and can be filled with chocolate, fruit or nuts, these chewy oatmeal cookies can be made with your favourite mix-ins. This is the type of recipe that should come with your new year resolutions. Start by setting your oven to 350 degrees fahrenght then in a bowl, add raisins. Add hot water to the raisins and set them aside they will become plump and juicy.
This is an easy cookie recipe si you will just use a hand mixer. Add unsalted room temperature butter to a bowl then add a cup of lightly packed brown sugar. Turn your mixer on medium speed and cream teh butter and sugar until they are creamy, that will take about two minutes. Crack ad egg into a small bowl then add the egg to the creamed butter and sugar, add one and a half teaspoon of vanilla extract then turn the mixer on and beat until well incorporated.
For the dry ingredients, add all-purpose flour into a bowl then add baking soda, salt ground nutmeg and ground cinnamon. Use a small whisk to mix everything until well blended. For teh oats, use rolled oats and you will need about three cups then use a spatula to mix teh flour and oats together. With the mixer on, slowly add the dry ingredients to the wet ingredients.
Drain your raisins from earlier then add them to teh cookie batter then use a spatula to bring everything together. Use a large cookie scoop to scoop teh batter onto your lined baking sheet then wet the tips of your fingers with water and gently press the cookie batter down until they are about half an inch thick. Slide them into the oven and bake them for 10 to 14 minutes.
You will know when they are done when they are lightly golden brown around teh edges and still soft at the centre. Allo the cookies to cool on teh baking sheet for around ten minutes then moves to a cooling rack to cool off completely. Enjoy your oatmeal cookies with a glass of milk.
- 1/2 cup raisins
- 1/2 cup golden raisins
- 1 cup hot water
- 3/4 cup (170 grams) unsalted butter, room temperature (1 1/2 sticks)
- 1 cup (200 grams) packed light brown sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 3/4 cup (100 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fresh ground nutmeg
- 3 cups (270 grams) old-fashioned rolled oats
- Heat oven to 350 degrees F (177 degrees C). Line two baking sheets with parchment paper.
- Add raisins to a small bowl then cover with hot water. The hot water helps the raisins to become plump and juicy. Set the bowl aside for about 10 minutes.
- In a large bowl, beat the room temperature butter and sugar with a hand blender until creamy, about 2 minutes. (You can also use a stand mixer fitted with the paddle attachment).
- Add the egg and 1 1/2 teaspoons of vanilla extract then beat until combined, about 1 minute.
- In another bowl, use a whisk to combine the flour, baking soda, salt, cinnamon and nutmeg. Next, add the oats then stir until well combined.
- Add the oat mixture to the butter and sugar mixture in thirds, beating after each addition until incorporated.
- Drain the raisins then gently press down or squeeze them to remove any extra water. Stir them into the cookie batter.
- Bake cookies 10 to 15 minutes or until the edges are light golden brown, the centre is still soft.
- Cool cookies on baking sheet for 10 minutes then move to a cooling rack and cool completely.