Classic Oatmeal-Raisin Cookies

cooking.nytimes.com

Beth T

1 cup/227 grams (2 sticks) unsalted butter, softened, more for pans

1 cup/200 grams dark brown sugar, packed

⅓ cup/66 grams granulated sugar

2 large eggs

1 tablespoon/15 milliliters vanilla extract

1½ cups/187 grams all-purpose flour

¾ teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

¼ teaspoon freshly grated nutmeg

¼ teaspoon ground cardamom or ground ginger

3 cups/270 grams rolled oats (not instant)

1½ cups/225 grams raisins

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer