Best-Ever Oatmeal Cookies

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  • 1/2 cup plus 6 tablespoons unsalted butter, room temperature
  • 3/4 cup packed dark brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 3 cups oats
  • 1 cup dark chocolate covered raisins (Bulk Foods)
  • 1/2 cup toasted pecan pieces (optional)


Preheat oven to 350°F.
Use an electric mixer or stand mixer fitted with paddle attachment to beat butter and sugar until light and fluffy.
Add eggs and vanilla. Beat until combined, scraping sides of bowl at least once.
In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg and salt.
Add flour mixture to butter and beat on very low speed until just combined.
Stir in oats, raisins and pecans.
Line a baking sheet with parchment paper.
Drop dough in rounded tablespoons, leaving about 2 inches between cookies.
Bake for 8-10 minutes, or until just light golden brown.
Cool for 2 minutes on baking sheet, then transfer to a rack to cool completely.
Store in an airtight container at room temperature.

Recipe from Central Market Mill Creek - Culinary Resource Center
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