My Favourite Oatmeal Cookies
The soft and chewy centres of these cookies make them my favourite oatmeal cookies of all time.
Ingredients
- 228 g (1 cup) unsalted butter, at room temperature
- 150 g (¾ cup) white sugar
- 220 g (1 cup) soft brown sugar
- 2 eggs
- 245 g (1 + ¾ cups) all-purpose flour
- 175 g (1 + ¾ cups) wholegrain oats (e.g. we want the big kind, not instant or quick cooking)
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon freshly grated or dried nutmeg
- ¼ teaspoon ground cinnamon
- 240 g (1 + ½ cups) raisins (optional)
Instructions
- In a medium bowl, stir the flour, oats, baking soda, salt, nutmeg and cinnamon. Add the raisins (if using) and stir to combine. Set aside.
- Cream the butter and sugars together until light and fluffy (this will take 10 minutes with a hand mixer and 5 minutes with a stand mixer). Be sure to scrap the sides of the bowl as you mix. Beat in the eggs until combined.
- Add the flour mixture to the butter-sugar mixture and mix by hand until the flour mixture is fully incorporated.
- For best results, cover the bowl with plastic wrap and place in the refrigerator overnight (or at least 3 – 4 hours).
- When ready to bake, preheat the oven to 175C (350F). Line a baking tray with baking paper. Roll the cookie dough into walnut sized balls and place on prepared tray (space cookies 2 inches apart). Flatten each ball slightly.
- Baking cookies for 20 minutes or until they are golden brown on the edges and slightly soft in the center. Be careful not to overbake, as these cookies continue cooking slightly as they cool. Leave cookies to cool on tray for 5 minutes or so then transfer to a cooling rack.
Notes
* These cookies can be stored in an airtight container at room temperature or up to 3 days. The unbaked dough can be stored in the fridge for up to a week or frozen for up to 3 months.