These are one of my favorite cookies. Chewy, soft, super tasty, and I try to tell myself that due to the oatmeal and raisins that it counts as a breakfast food. The cinnamon and other spices always remind me of fall, and it’s that perfect recipe to warm your kitchen on a chilly day.
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Oatmeal Raisin Cookies
Chewy, soft, delicious, and surprisingly easy to make!
In the bowl of your stand mixer, with batter attachment, cream softened butter, brown sugar, and sugar together. Mix in egg and vanilla until fully combined.
In a separate bowl whisk together flour, salt, baking soda, cinnamon, nutmeg, and ground ginger. Add to mixer and stir until fully combined and smooth.
Stir in oats and raisins until fully combined. Place bowl of batter in the freezer for 30 minutes.
Preheat oven to 350°F
Shape batter into 1½-2 Tbsp balls and arrange on prepared baking sheet. Give 2 inches of space around each cookie. Press lightly until ½-¾ inch thick.
Bake 13-15 minutes until the edges are lightly browned. Allow to cool 5-10 minutes on baking sheet before removing to a cooling rack and allowing to cool fully.
Notes
This recipe is great for freezing and making ahead. It really requires that freezing step for things to be cohesive, as well as for the oats to absorb some of the moisture.
If planning to fully freeze for baking at a future time I recommend rolling them into the correct size before freezing. Then allow to thaw 20-30 minutes and bake as normal.
You must use rolled oats. Instant or steel cut oats will not provide the correct texture and may actually be quite painful to try to bite into.
