Oatmeal Raisin Cookies
Makes 2 dozen
Ingredients
- 2 sticks unsalted butter, room temperature
- 1 cup light brown sugar, firmly packed
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- 4 cups old-fashioned rolled oats
- 2 cups raisins
Equipment
- stand or hand mixer
- parchment or Silpat-lined cookie sheet
- cooling rack
How-to
- Preheat oven to 350º
- In a bowl, combine flour, baking soda, cinnamon and salt (referred to as "dry ingredients") and set aside
- In a separate bowl, combine oats and raisins and set aside
- With a stand or hand mixer, cream together butter, light brown sugar and granulated sugar until the mixture turns white and fluffy
- Add vanilla extract and eggs and mix until combined and the texture is silky but do not over-mix
- Add the "dry ingredients" in two phases, to assure that you don’t over-mix the ingredients. Fold in any flour that remains on the sides of the bowl
- Fold in oat and raisin mixture in three batches
- Drop large tablespoons of the dough onto a cookie sheet lined with a silicone baking mat (Silpat) or parchment paper. Keep a good amount of space between cookies as dough will expand. Flatten slightly, shaping cookies
- Bake 12-18 minutes (this will depend on how large you make them) until golden-brown in color
- Allow to cool slightly on the cookie sheet, then transfer to a wire rack to cool completely