The America’s Test Kitchen has a great base recipe for raisin oatmeal cookies. I’ve made a few versions of this now over the years but the following variation seemed to get the most compliments.
The secret of good cookies is using good ingredients. Buy good organic raisins instead of cheap off brands kind. If you don’t like eating it out of the container, why cook or bake with it?
There is no cinnamon in this recipe. I agree with America’s Test Kitchen, adding cinnamon cancels out the nutmeg. Adding nutmeg enhances the flavor of the oats. If you are a die hard fan of cinnamon, skip the nutmeg into this recipe and add 1/2 teaspoon of cinnamon.
Preheat oven to 320 degree F.
In a large bowl, combine and mix all dry ingredients.
In a stand mixer, cream butter and sugars until light and fluffy.
Add eggs one at a time. Blend well.
SLOWLY add the dry mixture into the stand mixer. Mix well until you have everything is combined.
Add in oats.
Mix in raisins.
Scoop out 2 inch size balls with a scooper or a spoon. Place on a parchment paper covered cookie sheet. Make sure to space out the cookies balls 2 inches apart.
Dampen a spatula with water and flatten out the cookies to a desired thickness. Cookies will flatten out a little more while baking.
Bake for 20 minutes or until the bottom of the cookies are a nice golden brown color. The center of the cookies will be puffy from the baking soda. It'll flatten while cooling to room temperature.
Allow cookies to cool to room temperature. Enjoy with a big glass of milk!