Prep: 15 minCook: 10 minTotal: 25 minYields 20 cookiesBetter Oatmeal Raisin Cookies

Preheat oven to 375°F. Line two rimmed baking sheets with parchment paper.

4 tablespoons butter

Melt butter in a small skillet over medium-high heat. Stir frequently until foaming subsides and butter has browned slightly, about 3 minutes.

Transfer melted butter to a large bowl.

¾ cup dark brown sugar

½ cup sugar

¼ cup vegetable oil

½ teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Add dark brown sugar, sugar, oil, cinnamon, and nutmeg to bowl with melted butter. Whisk until combined.

2 eggs

2 teaspoons vanilla extract

Add eggs and vanilla extract. Whisk to combine.

1 cup all-purpose flour

1 teaspoon sea salt

½ teaspoon baking soda

Add flour, sea salt, and baking soda to bowl. Whisk to combine.

3 cups old-fashioned rolled oats

½ cup raisins

Add old-fashioned oats and raisins to bowl. Using a spatula, stir to combine.

Using a 2 tablespoon measure, shape dough into 18 to 20 balls, dividing evenly between baking sheets. Run you hands under water briefly and while still wet, press down gently on dough balls to flatten into disks.

Bake at 375°F until lightly browned and centers are still soft but not wet, about 10 minutes. Remove from oven and let cool on wire rack for 5 to 10 minutes.

Using a spatula, transfer cookies to wire rack and let cool completely. Store in an airtight container for up to 5 days.

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Licensed from https://www.makebetterfood.com/recipes/oatmeal-raisin-cookies/