Straight from Grandma, these oatmeal raisin cookies are soft, chewy and just the best.
My favorite cookies in the whole wide world are these oatmeal raisin cookies.
They’re a little chewy in the center and a little crispy at the edges.
Ciara Kehoe
Each bite is loaded with oats and sweet bursts of raisins.
We’ve always used Quaker brand.
Butter Vs.
Ciara Kehoe
These days I almost always use butter.
Either will do; the shortening cookies I think tend to be a bit chewier.
They’ll stay fresh for several days.
Ciara Kehoe
Do not overbake these cookies!
The edges should be brown, but the rest of the cookie should be very light in color.
If you use salted butter, omit the salt called for in this recipe.
Ciara Kehoe
Grease 2 large cookie sheets or line with Silpat or parchment paper.
In a large mixing bowl, beat the butter until creamy.
Add the brown sugar and white sugar and beat until fluffy, about 3 minutes.
Ciara Kehoe
Beat in the eggs one at a time.
Add the vanilla extract.
Mix the flour, salt, baking soda, cinnamon, and nutmeg together in medium bowl.
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Stir the dry ingredients into the butter-sugar mixture.
Stir in the raisins and nuts.
Stir in the oats.
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Bake until the edges of the cookies turn golden brown, about 10 to 12 minutes.
If baking 2 cookie sheets at once, swap their positions on the racks mid-bake.
Note that the cookies will seem underdone and lightly colored everywhere but the edges.
Ciara Kehoe
That’s okay, they will firm up as they cool.
Repeat with the remaining cookie dough.
Cool 1 minute on the cookie sheets.
Then carefully remove them, using a metal spatula, to a wire rack.
They will be quite soft until completely cooled.
Store tightly covered at room temperature for up to 5 days.
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