These are the best Oatmeal Raisin cookies you will ever make! They’re the ultimate old fashioned comfort snack; thick, chewy, and slightly crispy at the edges.
🔅Preheat the oven at 375 degrees on the “CONVECTION BAKE SETTING”. When your oven is cooking in convection bake mode, the air in the oven is circulated by a fan, which eliminates “hot spots” and cooks the food much faster. I prefer this method because the cookies come out perfectly fluffy and golden. You can also bake in a conventional oven set to 350 degrees and bake the cookies for 10-13 minutes, keeping a close eye on them and turning the pan halfway through baking.
🔅In a large bowl cream together the butter and sugars until smooth and fluffy. Beat in the eggs one at a time, mixing after each one, then stir in the vanilla.
🔅Combine the dry ingredients, flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir into the butter and sugar mixture until just blended. Mix in by hand the oats and raisins until everything is well mixed.
🔅Use a tablespoon or ice cream scoop to drop onto a lined baking sheet. Bake in the preheated convection oven for about 9 minutes turning the pan halfway or until the edges are just golden and the centres are still soft and fluffy. See note at top for baking in conventional oven and temperature.
🔅Remove from the oven and let the cookies cool on the tray for about 5 minutes before removing to a wire rack to cool completely.
🔴 I take them out when the centres look like they should bake another minute or so. But leave the cookies on the hot tray. The residual heat bakes the centres all the way through while ensuring that they stay chewy and fluffy.
Ingredients
Directions
🔅Preheat the oven at 375 degrees on the “CONVECTION BAKE SETTING”. When your oven is cooking in convection bake mode, the air in the oven is circulated by a fan, which eliminates “hot spots” and cooks the food much faster. I prefer this method because the cookies come out perfectly fluffy and golden. You can also bake in a conventional oven set to 350 degrees and bake the cookies for 10-13 minutes, keeping a close eye on them and turning the pan halfway through baking.
🔅In a large bowl cream together the butter and sugars until smooth and fluffy. Beat in the eggs one at a time, mixing after each one, then stir in the vanilla.
🔅Combine the dry ingredients, flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir into the butter and sugar mixture until just blended. Mix in by hand the oats and raisins until everything is well mixed.
🔅Use a tablespoon or ice cream scoop to drop onto a lined baking sheet. Bake in the preheated convection oven for about 9 minutes turning the pan halfway or until the edges are just golden and the centres are still soft and fluffy. See note at top for baking in conventional oven and temperature.
🔅Remove from the oven and let the cookies cool on the tray for about 5 minutes before removing to a wire rack to cool completely.
🔴 I take them out when the centres look like they should bake another minute or so. But leave the cookies on the hot tray. The residual heat bakes the centres all the way through while ensuring that they stay chewy and fluffy.