Soft Oatmeal Raisin Cookies
Rating
5 out of 5 stars
(14)
Ingredients
20 cookies
- 1 1/3 cups [190 g] all-purpose flour*
- 3/4 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground nutmeg
- 12 tablespoons [1 1/2 sticks or 170 g] unsalted butter, at room temperature
- 3/4 cup [150 g] light brown sugar
- 1/2 cup [100 g] granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 1/2 cups [150 g] rolled or quick oats
- 3/4 cup [105 g] raisins
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Preparation
Chef’s notes
*Throughout my recipes posted on this website, 1 cup of flour equals 142g. Please note that 1 cup of flour can range anywhere from 120g to 142g, depending on the baker or website. I found that after weighting many cups of flour and averaging the total, mine always ended up around this number. Weighing your flour instead of using cup measurements is the surest way to get the result I intended when developing the recipe.
In this recipe I shape the dough into 1 1/2 oz [45 g] balls, but you can scale them up or down with success. I made some larger cookies, about double the size (see the yellow scoop picture, above) that turned out well, and also make them slightly smaller for large gatherings.
If you do make them larger, add a minute or two to the baking time. If smaller, start checking at 10 minutes.