Oatmeal Raisin Spice Cookies
They're best when they're slightly undercooked. Cool on wire racks -if you can wait that long.
Ingredients
- 1 cup butter, room temperature
- ¾ cup white sugar
- ¾ cup brown sugar
- ¼ cup molasses
- 2 eggs
- 2 tsp vanilla
- 1 tsp orange extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 3 cups quick-cooking oats
- 1 cup raisins (or dried cranberries if you prefer)
- optional: turbinado sugar
Instructions
- Cream together butter, both sugars, and molasses.
- Beat in eggs, one at a time
- then vanilla extract and orange extract.
- In a separate bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.
- Slowly mix dry ingredients into creamed mixture.
- Stir in oats and raisins or dried cranberries.
- Cover and chill cookie dough for at least an hour.
- Preheat the oven to 375 degrees.
- Line cookie sheets with parchment paper or a silicone baking mat.
- Using a melon ball scoop, drop slightly rounded balls of dough onto cookie sheets. Slightly flatten cookies with the back of a tablespoon. (As needed, dip the spoon in flour or turbinado sugar.)
- Optional: Sprinkle a little turbinado sugar atop each cookie.
- Bake for about 10 minutes (depending on the size of the cookies) until lightly golden.
- ool on wire racks -if you can wait that long.