• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

Full of nubby oats and plenty of sweet raisins, these lightly spiced cookies are pleasingly chewy in the center and crisp around the edges, with a hint of butterscotch from the dark brown sugar. They keep really well, so you can make them up to a week in advance and store them in an airtight container at room temperature. They’re also great for mailing when a package of cookies is in order.

• 1 cup/227 grams (2 sticks) unsalted butter, softened, more for pans
• 1 cup/200 grams dark brown sugar, packed
• 1/3 cup/66 grams granulated sugar
• 2 large eggs
• 1 tablespoon/15 milliliters vanilla extract
• 1 1/2 cups/187 grams all-purpose flour
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cardamom or ground ginger
• 3 cups/270 grams rolled oats (not instant)
• 1 1/2 cups/225 grams raisins

Click Here For Step-By-Step Instructions