Copycat Otis Spunkmeyer Oatmeal Raisin Cookies
Copycat Otis Spunkmeyer oatmeal raisin cookies are as good as any bakery cookie! Large, stays soft for days, and loaded with flavor.
Servings 22 cookies
Calories 174kcal
Ingredients
- 1/2 cup butter softened
- 1/3 cup vegetable oil
- 1 cup brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 Tbsp. molasses
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 1/4 cups all-purpose flour
- 2 cups old fashioned oats
- 1 1/2 cups raisins
Instructions
- Preheat oven to 350 degrees. Line baking sheets* with parchment paper.
- Cream butter and sugars using an electric mixer**. Add oil and eggs and mix thoroughly. Add vanilla and molasses.
- Mix in salt, baking soda, cinnamon, and nutmeg.
- Add flour and mix thoroughly.
- Add oats and raisins.
- Scoop cookie dough using a 3 Tablespoon cookie scoop and place on prepared baking sheets (6 cookies to a sheet).
- Bake cookies for 12 minutes. Bang the pan against the counter a couple of times as soon as the cookies come out of the oven to flatten the tops of the cookies slightly.
- Allow cookies to cool completely on baking sheets.
Video
Notes
Store in an airtight container to keep fresh for up to 5 days. These cookies freeze well.
*Light-colored baking sheets are what I use for all of my cookies. Lighter metal bakes more evenly than dark and doesn’t brown the bottoms of the cookies too quickly. If using a dark metal baking sheet, adjust the baking time and watch the cookies to prevent burning.
** You can use a stand mixer with a paddle attachment or an electric hand mixer.
Nutrition
Calories: 174kcal