Ingredients
Scale
- ¾ cup (1½ sticks / 170g) unsalted butter, softened
- ¾ cup (150g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (125g) all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 2 cups old-fashioned rolled oats
- 1 cup raisins
- Optional: ½ tsp nutmeg or ½ cup chopped walnuts
Instructions
- Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream wet ingredients: Beat butter, brown sugar, and granulated sugar until light and fluffy (~3 min). Add eggs one at a time, then vanilla.
- Add dry ingredients: Whisk flour, baking soda, cinnamon, and salt. Gradually mix into wet ingredients until just combined.
- Fold in: Stir in oats and raisins (and nuts if using).
- Scoop & bake: Drop 2-tbsp mounds onto sheets, spaced 2″ apart. Flatten slightly with wet fingers.
- Bake 10–12 minutes, until edges are golden but centers look soft.
- Cool on pan 5 minutes before transferring to a rack.
💡 Pro Tips:
– For extra chewiness, chill dough 30 min before baking.
– Soak raisins in warm water (or rum!) for 10 min, then drain—keeps them plump.
– Store in an airtight container with a slice of bread to stay soft.
Prep Time & Nutrition (per cookie, makes 24):
Prep Time: 15 min | Cook Time: 12 min | Total Time: 27 min
Servings: 24 | Calories: 120 | Net Carbs: 18g | Fats: 5g | Protein: 2g
Servings: 24 | Calories: 120 | Net Carbs: 18g | Fats: 5g | Protein: 2g