Oatmeal raisin gets a bad rap. They’re kind of the ‘cookie next door’; classic, but not exactly stealing hearts.
These babies? There is something insanely special about this cookie. For me, a perfect oatmeal raisin cookie is soft, buttery, and a hint of salt. These fill that need. They are wonderful; everyone needs a good oatmeal raisin cookie in their arsenal.
I have to say, taking the pictures of these cookies was pure torture. I was THIS CLOSE, to ending up with a photo shoot of crumbs. Make them.
A few tips:
1. A chilled dough is key to making sure the cookies don’t spread out while baking. This batch spread a bit more than ones I had made previously (See this Instragram post)
2. The egg measurement is my only qualm with the recipe. 62 grams for me meant 1 large egg + 8g egg. Annoying. If you can find extra-large eggs, use one of those. I have never tried baking them without measuring, but if you try it with just 1 large egg, or 2 large eggs – let me know.
3. For all you haters, you could put something other than raisins (like the beloved chocolate chip). For those on Team Raisin, make sure you don’t skip the step of soaking the raisins. It rehydrates them into plump jewels.
4. They will not look done when they are done. The colour will have turned golden brown and the edges will be firm. The middle will look suspect. Take them out of the oven. They’ll continue to cook outside of the oven and will be a softer cookie. Otherwise, you may end up with a little too much crisp.
1 cup + 1 teaspoon (144 grams) all-purpose flour
1 tablespoon ground cinnamon
1 1/2 teaspoon baking soda
1 1/2 teaspoon table salt
11 tablespoons (155 grams) butter, at room temperature
3/4 cup (140 grams) brown sugar
5 1/2 tablespoons (69 grams) white sugar
1/4 cup (62 grams) beaten egg *see above note #2
1 tablespoon vanilla extract (I used vanilla bean paste)
2 cups (155 grams) large flake oats
1 cup raisins
- In a small bowl, cover raisins with very hot water. Set aside for 30 minutes. Drain and dry well with a towel
- In a medium bowl, whisk to combine flour, baking soda, salt, and cinnamon.
- In a large bowl (or bowl of an electric mixer), beat the butter on medium speed for 2-3 minutes until smooth. Add the sugars and continue to beat at medium high speed for 3-4 minutes or until light and fluffy. Reduce the speed to low and add the vanilla and egg.
- With the mixer on low, add the flour in two additions until incorporated. Add oats and raisins, mixing until just combined.
- Refrigerate the dough for at least 30 minutes. Meanwhile, preheat the oven to 325F and line a large baking sheet with parchment paper.
- Remove dough from fridge. Scoop about 2 tablespoons of dough (1/8 cup) per cookie and drop onto cookie sheet about 2-3 inch apart.
- Bake for about 15 minutes, or until golden brown and edges firm. *see note #4
- Remove from oven and after 1-2 minutes remove from baking sheet and allow to cool on a wire rack. Repeat with remaining dough.