Easy-to-make and quick-to-bake, there is nothing more delicious than a classic Oatmeal Raisin Cookie. Full of chewy oats and plenty of sweet raisins, these treats have a better-than-traditional taste and texture.
Preheat the oven to 350 degrees Fahrenheit and line two sheet pans with parchment paper or spray with cooking oil.
Use a stand or hand mixer with a large bowl to beat the light brown sugar together with the salted butter until creamy and fluffy, about 30 seconds.
Mix in the eggs and scrape down the sides to make sure everything is fully incorporated.
In a separate medium bowl, whisk the all-purpose flour, baking soda, baking powder, cinnamon, and allspice together.
Combine the dry ingredients into the wet ingredients in the large bowl and stir until just combined.
Fold in the rolled oats, raisins, and chopped walnuts. Do not overmix.
Scoop the dough out and onto the sheet pans using a 2-inch cookie scoop.
Bake in the oven for 8-10 minutes or until the sides of the cookies start to brown on the sides and the middle just sets.
Let cool at least 5 minutes before plating and serving either warm or cool.
To Store: You can store these cookies at room temperature in a covered, air-tight container for about a week. I don’t recommend putting them in the refrigerator, as they will dry out.
To Freeze: Place your baked cookies in a freezer-safe container or bag and freeze for about 3 months.
Make sure your raisins are fresh, soft, and chewy. If they are hard and dry, your cookies will also be hard and dry. You can soak your raisins in warm water for 10 minutes to plump them up extra if you desire. Blot them till they are really dry before adding to the cookie dough.
Do not be alarmed if the dough is sticky--it is supposed to be sticky!
If you don’t have a 2 inch scoop, use a normal spoon to scoop about 2 Tablespoons of cookie dough onto the parchment paper. Use the spoon or your hands to form them into better-shaped balls.
Don’t over-mix the flour when you add the dry ingredients to the wet ingredients because it will make the eggs cakey. You want to mix them together until they are just combined, and not for longer.
Keep an eye on your cookies so they don’t overbake, otherwise the sides will get too dark. Take them out when the sides are slightly brown and the middle has just set.