Copycat Otis Spunkmeyer Oatmeal Raisin Cookies
45 minMakes 24 cookies
Soft, chewy oatmeal raisin cookies with brown sugar and nutmeg, baked until golden at the edges.
| prepPreheat oven to 350°F / 175°C | ||||||
| prepLine baking sheet with parchment paper | ||||||
| 200 g brown sugar | Combine dry ingredients, stir well | Add wet ingredients, mix with hand mixer | Stir in raisins until combined | Form into 2 1/2 tbsp balls, place on sheet | Bake 350°F / 175°C, 13–15 min until golden | Rest on sheet 15 min, then transfer |
| 200 g sugar | ||||||
| 240 g all purpose flour | ||||||
| 200 g quick oats | ||||||
| 1/2 teaspoon salt | ||||||
| 1 1/2 teaspoons baking soda | ||||||
| 1/8 teaspoon nutmeg | ||||||
| 225 g unsalted butter (softened, do not melt) | ||||||
| 2 large eggs | ||||||
| 1 1/2 teaspoons vanilla extract | ||||||
| 225 g raisins | ||||||
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