Oatmeal Raisin Cookies

Oatmeal Raisin Cookies (Stacks).jpg

This is an unconventional post on the eve of Thanksgiving.  We are heading to Philadelphia to spend Thanksgiving with Rob's side of our family so I am not caught up in the prep work that usually leads up to the holiday.  It's quite nice to have an empty fridge and no anxiety about the upcoming holiday!

Oatmeal Raisin Cookies (Dough).jpg
Oatmeal Raisin Cookies (Baked).jpg

My Dad just celebrated a birthday and I never know what to get him (as is the case for all of the men in my life).  This year I kept it simple and baked his favorite Oatmeal Raisin Cookies.  Since freshly baked cookies are always the best, I baked off half the batch and froze the rest of the dough and gave him the frozen dough.  With a note detailing baking instructions on the freezer bag or tupperware, the recipient can have cookies straight from the oven any time (and can bake just 1 or 2 at a time).

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Oatmeal Raisin Cookies (Frozen).jpg

A note about these cookies.  I first attempted to make them considerably smaller than the suggested 1/4-cup size scoop per cookie (I was making mine more like 1 tbsp per cookie).  When I baked those, they were quite flat and crisp.  When I stuck with the recommended 1/4-cup size, the cookies turned out much better.  It may be the altitude, but I'm guessing its the tried and true method of from Flour

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Happy Thanksgiving and safe travels!

Oatmeal Raisin Cookies

Recipe adapted just slightly from the Flour Bakery Cookbook

Yield = About 24 cookies


  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 3/4 cup (245 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 3/4 cup old –fashioned rolled oats (not instant or quick-cooking)
  • 1 1/2 cups raisins


1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar on medium speed for about 5 minutes or until the mixture is light and fluffy.  If you use a hand-held mixer, this will take about 10 minutes.  Be sure to scrape the sides of the bowl a few times with a rubber spatula to release any clinging butter or sugar.

2.  Beat in the eggs on medium speed for 2-3 minutes, or until thoroughly combined.  Scrape the bowl and the paddle again to make sure the eggs are thoroughly incorporated.

3.  In a separate, medium bowl, stir together the flour, oats, baking soda, salt, nutmeg, and cinnamon.  Add the raisins and toss to combine.  On low speed (or with a wooden spoon), slowly add the flour mixture to the butter-sugar mixture and then mix just until the flour mixture is totally incorporated and the dough is evenly mixed.

4.  For the best results, scrape the dough into an airtight container and let it rest in the refrigerator overnight (or for at least 3-4 hours) before baking.  When ready to bake, position a rack in the center of the oven and preheat the oven to 350 degrees F.

5.  Drop the dough in 1/4-cup balls onto a baking sheet lined with parchment, spacing the cookies at least 2 inches apart.  Flatten each ball slightly with the palm of your hand or the back of the spoon.  I was tempted to make these balls smaller, but don't - they turn out best when the dough balls are 1/4-cup in size.

6.  Bake for 17-20 minutes, or until the cookies are golden brown on the edges and slightly soft in the center.  Be careful not to overbake!  Soft, chewy centers are what you want with these cookies.  Let cool on the baking sheet on a wire rack.  

7.  The cookies can be stored in an airtight container at room temperature for up to 3 days.  The unbaked dough can be stored in an airtight container in the refrigerator for up to a week.  The unbaked dough can also be portioned off into the balls (like in step #5) and then frozen in an airtight container or ziploc and baked off as needed!

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