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Oatmeal Cookies.These hearty cookies are chewy in the middle and crisp on the edges. I just recently started making these again after a 20 year break. I called up my mom to get the recipe and she just told be she used the recipe from the oatmeal box. This is basically the same ingredient list with the addition of a little nutmeg.


Preheat Oven to 375°F

1 cup butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1 3/4 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt (optional)
1/4 tsp ground nutmeg (optional)
3 cups rolled oats (not quick cook)
1 cup raisins (you can also use dried cranberries)

Cream butter, sugar and eggs together. In a separate bowl mix the flour, baking soda, cinnamon, salt and nutmeg. Slowly add this to the creamed butter mixture until blended. Add oats and blend well. Fold in raisins by hand.

Bake 11-13 minutes until browned on edges. Cool 1 - 2 minutes on cookie sheets and then remove to wire cooling rack. Makes about 30 cookies when rolled into 1 1/4" circles.

Click any image below to enlarge
  1. Comment from graeme 
    4:29 PM   07-Mar-2008
    I'd like to know how you measure 1 cup of butter. If it is out of the frig it is hard and impossible to pack into a cup. If first softened it sticks to the cup and is messy and wasteful to retrieve. Surely ingredients like butter are much easier to measure by weight. Measurement by cup however, despite the illogicality, seems to be the American way from my experience of American cook books. Measurement by weight is also more accurate. Enjoyed your site though!
    1. Response from Brian
      8:09 PM   09-Jul-2008
      Hi Graeme, Can you believe we still aren't metric here? Butter in the states comes in half cup sticks, so I just toss 2 sticks in and presto. I've been meaning to put metric/weight equivalents on the recipes. Stay tuned!
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