Oatmeal Raisin Cookies

Learn how to make the softest and chewiest oatmeal cookies. This is a step-by-step recipe which will guide you in making these delightful treats. This recipe uses a blend of warm spices which make your kitchen smell like the fall season. This is the perfect sweet tooth craving recipe, specially for the fall and winter season.

How To Make:

Preheat your oven to 350 F
In a bowl, start by mixing together the dry ingredients. This includes the flour, baking soda, cinnamon powder, ginger powder, nutmeg, and salt. Mix this together until everything is combined. Set the bowl aside for later use.
In a separate mixing bowl, add the butter, granulated sugar, and brown sugar. Cream this together until it's light in color and fluffy. Make sure to use softened butter.
Add the 2 eggs and vanilla extract and then whisk again until everything is well incorporated.
Slowly start adding the dry ingredients into the wet batter and fold the mixture until smooth in texture. At this time the dough might start getting a bit tough to mix due to the flour making it a bit dryer.
Add in the raisins and oatmeal to the mixture and mix again.
Prep a tray by lightly greasing it with either butter or oil, then line it with a parchment tray.
Using wet hands, take a small portion of the dough and roll it into the palm of your hands until it makes a little ball shape. The water helps to keep the dough from sticking to your hands too much. You can also use an ice cream scoop to make even ball shapes, however I prefer not too.
Using a spoon, flatten the balls out a little so they resemble a cookie shape.
Put the cookies into the oven for about 13-15 minutes or until the sides are golden brown and the middle is light.

Extra Information:

This recipe makes around 20-23 cookies depending on the size you make the balls.
Make sure to use softened butter. You can do this by leaving the butter in room temperature for a little bit or even by microwaving the stick for around 20 seconds.
Use room temperature eggs
I used light brown sugar, but dark brown sugar works just as well.
You can substitute the raisin for chocolate chips if thats what you prefer. the rest of the measurements will stay the same.
You can pre-make and freeze the dough for as long as you like and then take out and bake whenever you are ready.
Use wet hands to roll out the dough, the water helps to keep the dough from sticking to your hands. you can also use a little bit of oil on your palms to keep it from sticking.
You can use an ice cream scoop to make the perfect size cookie as-well. Then, just flatten with a spoon.
I used old fashioned oats but you can use any type of oats.