This oatmeal raisin cookie recipe is perfectly spiced. There are a lot of flavors, but they blend perfectly and taste amazing. They're wonderfully chewy and stay that way for days. I love the way they make my house smell while they're baking as much as eating them.
Get your large mixing bowl. Add butter, sugar, and brown sugar (I recommend granulated white and brown sugar). Cream the white sugar, brown sugar, and butter for about three minutes using an electric mixer. This should leave you with a light and fluffy butter mixture.
Stir the mixture while adding in the oats and raisins. Make sure you use an old-fashioned wooden spoon here to preserve the raisins. When everything is evenly distributed, and the raisins are evenly spread out, you're ready to bake.
To avoid overcooking, remove your cookies from the baking sheet immediately after removing them from the oven.
Make sure that all your ingredients are thawed to room temperature before use, so that everything will be more workable. Hard butter especially can work against the proper combination of ingredients.
The oatmeal raisin cookie dough will be sticky; expect it. A short half-hour stint in the fridge is all you need to make it a bit easier to work with.