The Best Oatmeal Raisin Cookies

Preheat the oven to 350°F. Grease 2 large cookie sheets or line with Silpat or parchment paper.

In a large mixing bowl, beat the butter until creamy. Add the brown sugar and white sugar and beat until fluffy, about 3 minutes. Beat in the eggs one at a time. Add the vanilla extract.

Mix the flour, salt, baking soda, cinnamon, and nutmeg together in medium bowl. Stir the dry ingredients into the butter-sugar mixture. Stir in the raisins and nuts. Stir in the oats.

Spoon out the dough by large tablespoonfuls onto the prepared cookie sheets, leaving at least 2 inches between each cookie.

Bake until the edges of the cookies turn golden brown, about 10 to 12 minutes. If baking 2 cookie sheets at once, swap their positions on the racks mid-bake. Note that the cookies will seem underdone and lightly colored everywhere but the edges. That's okay, they will firm up as they cool. Repeat with the remaining cookie dough.

Cool 1 minute on the cookie sheets. Then carefully remove them, using a metal spatula, to a wire rack. Cool completely. They will be quite soft until completely cooled. Store tightly covered at room temperature for up to 5 days. Did you love the recipe? Let us know with a rating and review!