Description
This oatmeal cookie is a family favourite because of its chewiness and sultanas. It is the kind of cookie you rely on when you want something cozy and familiar.
Ingredients
Scale
- 1 3/4 cups flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup of unsalted butter, at room temperature
- 1 1/2 cups brown sugar
- 1/4 cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- 3 1/2 cups of oats
- 1 cup sultanas
Instructions
- Preheat the oven to 180°C and line two baking sheets with parchment paper.
- Sift flour, baking powder, soda, salt, cinnamon and nutmeg in a bowl and set aside.
- In a stand mixer or a large bowl with a hand mixer, beat the butter, brown sugar, white sugar, eggs and vanilla. The mixture of sugars will bring a chewy texture to the oatmeal cookie recipe.
- Add the flour to the butter mixture on low speed with the mixer, and the oats and sultanas by hand with a rubber spatula. We use sultanas because my son likes those, but you can use sweet raisins or golden raisins, and the flavour will be precisely the same.
- Shape the dough into balls (use a cookie spoon or use a tablespoon of dough to keep them in the same size) and place them on the prepared cookie sheets. Flatten the balls and bake them for 12-14 minutes or until the bottom is golden and you reach some crispy edges.
- Cool them for 5 minutes in a cooling rack and enjoy. Please keep them in an airtight container to maintain them fresh.
- Now enjoy the best oatmeal raisin cookies you have ever tried with a cup of hot coffee.
Notes
If you don’t want to cook the whole batch, you can put the rest of the dough in plastic wrap and keep it in the refrigerator for up to 3 days and bake a fresh batch every day, or freeze it for up to three months. The only thing you have to remember is to let them at room temperature before you bake them.
Keywords: Chewy Oatmeal raisins cookies, best oatmeal sultanas cookies