These cookies are spiced with cinnamon and nutmeg, and are extremely soft and chewy!
Yield: 13-14 small cookies
Preparation: 20 min.
Bake time: 7-8 min.
3/4 c. all-purpose flour
1 1/4 c. rolled oats
3/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/2 tsp. baking soda
1/2 c. butter, softened
1/2 c. dark or light brown sugar
1/4 c. granulated sugar
1 egg, room temperature
1/2 tsp. vanilla extract
1/2 c. raisins
Preheat the oven to 350F. Line a baking sheet with parchment paper.
Soak the raisins in warm water for 10 minutes, then pat them dry, removing the water to the best of your ability.
In a small bowl, whisk together the flour, oats, cinnamon, nutmeg, salt, and baking soda. Mix in the raisins.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and two sugars until light and fluffy, approximately 4 minutes. Scrape down the sides of the bowl, and add in the egg and vanilla extract. Mix until well-combined, approximately 30 seconds.
Scrape down the sides of the bowl again, and then pour in the flour-raisin mixture. Fold the flour into the wet ingredients until just combined, being careful to not over-mix.
Use a medium-sized cookie scoop to scoop out the cookie dough. Leave some space between each cookie to account for any spreading. Bake the cookies for 7-8 minutes, until the edges are golden brown and the middle of the cookies is just almost set. Let the cookies cool on the hot baking sheet for 5 minutes before transferring to a wire cooling rack. Enjoy!
Cookies are best enjoyed on the day they are baked, but will keep in an airtight container at room temperature for 3 days.
If you make this recipe, I would love to see it! Tag me on instagram @doughlights and use #doughlights. Thanks for stopping by!