Oatmeal Raisin Cookies

Based on Nancy Baggett’s “Dessert Book”


  • 2 ¼ cups all purpose flour
  • 1 ½ tsp ground cinnamon
  • ¾ tsp ground nutmeg
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 16 Tbsp (1 stick) butter, slightly softened
  • 1 cup packed dark brown sugar
  • ¾ cup granulated sugar
  • 2 large eggs
  • 3 Tbsp clover or other mild-flavored honey
  • 2 ½ tsp vanilla extract
  • 3 cups old-fashioned rolled oats
  • 1 ½ cups golden raisins
  • 1 cup chopped walnuts or pecans (optional)


  1. Generously grease several large baking sheets (about four batches will be made)
  2. In a medium bowl, thoroughly stir together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
  3. In a large bowl, with a mixer on low, then medium speed, beat the butter and sugars until well blended and lightened, about 1 ½ minutes, scraping down the sides of the bowl as needed.
  4. Add the eggs, honey, and vanilla and beat on medium speed until light and fluffy, about 2 minutes longer.
  5. Beat in the flour mixture on low, then medium speed, scraping down the sides of the bowl as needed.
  6. Stir in the oats, raisins, and walnuts, if using, until evenly distributed. Let stand to firm up for 10 minutes.
  7. With lightly greased hands or using an ice cream scoop, make clumps size and shape of a golf ball.
  8. Space each clump about 3 inches apart, then push each one down to about 1 inch thickness.
  9. Bake for about 8-14 minutes, or until just slightly darker at hte edges and almost firm when lightly pressed in the center. Reverse tray halfway to ensure even baking.
  10. Transfer the sheets to wire racks, let it stand for about 4 minutes to firm up slightly.
  11. Using spatula, transfer to the racks, let cool completely.


  • The sugar amount is just about right!

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