Oatmeal Raisin Droppers
- 15m Prep Time
- 12m Cook Time
- 27m Ready In
These oatmeal raisin cookies are soft and chewy, with a hint of nutmeg and cinnamon. They're perfect for filling the cookie jar.
Ingredients
- 2 stick butter softened
- 1 cup brown sugar
- 2 eggs
- 2 tsp vanilla
- 1 1/2 cup flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- ground nutmeg
- 1/2 tsp cinnamon
- 3 cup rolled oats
- 1 1/2 cup raisins
Nutrition (per serving, estimated)
Estimated based off 11 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 17 mg
- Iron: 1.07 mg
- Magnesium: 27.2 mg
- Phosphorus: 86.5 mg
- Potassium: 123 mg
- Zinc: 0.61 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 cup brown sugar
- 2 eggs
- 2 tsp vanilla
- 1 1/2 cup flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- ground nutmeg
- 1/2 tsp cinnamon
- 3 cup rolled oats
- 1 1/2 cup raisins
Prepare
- Soften 2 stick butter
Let's Cook
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Step 1.
Preheat the oven to 350°F. Grease cookie sheets or line with parchment paper.
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Step 2.
In a large bowl, cream together 2 sticks softened butter and 1 cup brown sugar until light and fluffy, about 2-3 minutes.
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Step 3.
Beat in 2 eggs, one at a time, then mix in 2 teaspoons vanilla extract until well combined.
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Step 4.
Slowly beat in 1½ cups flour, ¾ teaspoon baking soda, ½ teaspoon salt, a big pinch of ground nutmeg, and ½ teaspoon cinnamon until just incorporated.
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Step 5.
Stir in 3 cups rolled oats and 1½ cups raisins until evenly distributed.
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Step 6.
Drop small balls of dough (about 1 tablespoon each) onto the prepared cookie sheets, spacing them 2 inches apart.
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Step 7.
Bake for 12 minutes, or until the edges are golden brown but the centers are still soft. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.