oatmeal cookie with raisins

The King Arthur Test Kitchen’s selected raisin oatmeal cookies combine the nutty, nubbly character of rolled oats with dried fruit and mild spice. This version uses the recipe’s raisin option, with crunchy edges and a softer centre.

Softened unsalted butter is beaten with light brown and granulated sugars, cinnamon, vanilla, table salt and ground nutmeg. A whole egg is then beaten in until incorporated.

All-purpose flour and baking powder are mixed in to form a smooth dough before the selected old-fashioned rolled oats and raisins are added. The fruit is distributed through the oat mixture.

Portions are spaced on parchment-lined sheets and flattened with a wet hand for the raisin version. Baking time controls whether the cookies remain softer or develop a crunchier finish.

The cookies cool on their baking sheets and can be served slightly warm or at room temperature. Their brown-sugar sweetness, oat texture and raisin pieces remain central to this selected version.