Oatmeal Raisin Cookies
This cookie is a slightly different base recipe from the chocolate chip cookie recipes, but the basic technique is the same. The brown sugar and oats are the most noticeable flavors in this chewy cookie. For a crunchier version that highlights the raisins more, add 2 to 4 minutes to the cooking time. You can also play around with this recipe by adding semisweet chocolate chips or dried cranberries (or both) instead of raisins.
Recipe information
Yield
makes about 3 dozen cookies
Ingredients
Preparation
Step 1
Sift the flour, baking soda, and salt into a mixing bowl and set aside.
Step 2
Beat the butter in the bowl of a standing mixer fitted with a paddle attachment at high speed until it is light and fluffy, about 3 minutes.
Step 3
Add the brown sugar, crumbling it with your hands as you add it to get rid of any lumps. Mix on medium-high speed until smooth, about 1 minute. Scrape down the sides and bottom of the bowl with a rubber spatula halfway through mixing to ensure that the butter and sugar are well mixed.
Step 4
Add the egg and vanilla and mix until combined. Again, scrape down the sides and bottom of the bowl to make sure that the ingredients are incorporated.
Step 5
Add approximately half the flour mixture and mix on low speed just until the flour is incorporated, about 30 seconds. Repeat with the remaining flour and scrape down the sides and bottom of the bowl to ensure that the flour is fully incorporated.
Step 6
Add the oats and raisins and mix just until combined, about 20 seconds. Remove the dough from the bowl, press it into a flat mound, and wrap it in plastic wrap. Let it chill in the refrigerator for at least 1 hour or up to 3 days.
Step 7
While the dough is chilling, preheat the oven to 350˚F. Line two sheet pans with parchment paper or spray lightly with nonstick cooking spray.
Step 8
Remove the chilled dough from the refrigerator and scoop or roll it into balls about 1 tablespoon in size. At this point, the cookie dough can be frozen in an airtight container for up to 1 month (separate layers of dough balls with waxed paper).
Step 9
Place the balls of dough about 1 inch apart on the prepared pans. Bake for 12 to 15 minutes, rotating the pans once halfway through, until the edges of the cookies are golden brown. If you’re baking them straight from the freezer, gently press the tops of the cookies with an offset spatula when you rotate them halfway through, so they spread a little. Remove the cookies from the oven, let them cool slightly, then transfer them to a wire rack to cool to room temperature (or serve warm).
Step 10
Keep the cookies in an airtight container at room temperature for up to 4 days.
