Oatmeal Raisin Cookies
An oatmeal raisin cookie that rivals any bakery. It uses melted butter so the dough is a cinch to throw together as well. You can make them with just a whisk and a mixing bowl.
Servings: 24 cookies
- 2 cups (240 g) all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon table salt
- 1 teaspoon cinnamon
- 1 cup (2 sticks, 226 g) unsalted butter melted and slightly cooled
- 1 cup (213 g) packed light brown sugar
- 1/2 cup (99 g) granulated white sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups (198 g) oats old fashioned or quick
- 1 1/2 cups (234 g) raisins
Combine dry ingredients. In a medium sized mixing bowl, combine your flour, baking soda, salt, and cinnamon. Whisk and set aside.
Cream butter and sugar. In a second bowl or your stand mixer with the paddle attachment, combine your melted butter and sugars. Stir for 2-3 minutes. Add in your eggs and vanilla. Mix to combine.
Combine wet and dry. Add in your dry ingredients, and mix to combine. Be careful to not overmix.
Add oats and raisins. Stir in your oats, and raisins with a rubber spatula.
Scoop and refrigerate dough.For large cookies: Using a large scoop (or a 1/4 cup), scoop your cookies on to a parchment paper lined cookie sheet and flatten with your hand until about 1/2-inch thickness. (I placed all my cookies side by side on the same cookie sheet) and chill covered with plastic wrap in your refrigerator for 24 hours.For smaller (regular sized) cookies: Use a 1-inch (small) scoop (or about 1 tablespoonful) and place about 2 inches apart onto a cookie sheet. Cover the cookie sheet with plastic wrap and refrigerate for 24 hours.
Bake. When ready to bake, pre-heat your oven to 350 degrees Fahrenheit. Place 6-8 large cookies, or 12 smaller cookies on a parchment paper lined cookie sheet and bake on the middle rack for 18-20 minutes for large cookies, or 10-12 minutes for smaller cookies.
Cool cookies. Allow cookies to cool 5 minutes on the cookie sheet before transferring the cookies to cool on a cooling rack.
- Tools: Cookies Sheets | Oven Thermometer |Kitchen-Aid Mixer |Cookie Scoop | silicon baking mat | spatula | cooling rack | cookie spatula
- Measure your flour correctly. Be sure to measure your flour correctly, so the texture comes out right. If you over measure your flour, it can result in a cakier cookie. So it's super important to be accurate during this step. Now, simply whisk your dry ingredients together and set aside!
- Chill the dough. This dough gets chilled for at least 24 hours up to 72 hours. Chilling the dough results in a nice thick and tall cookie that spreads less in the oven. Basically? Perfection. I actually tested a cookie straight from the bowl to see if it made a difference. The cookies that were chilled definitely spread less, but to be honest, even NOT chilled these were still THE BEST. Do yourself a favor, and scoop the cookie dough first before refrigerating. Unless you have Herculian arms, you will have a heck of a time trying to scoop the dough after if it’s been chilled. Scoop, then chill. Chilling my cookie is one way to keep my cookies from spreading too much.
- Use a large 2-inch cookie scoop and scoop giant balls of cookie dough. Why? Because bigger cookies are better than small ones? Ok, well yes they are. But, there is actually science behind it too. The larger cookie helps to give those perfect crispy edges and soft ooey, gooey, middle we all want. You could also measure out your cookie dough into 3 1/2 ounce balls of dough to ensure they are all the same perfect size.
Sodium: 155mg | Calcium: 21mg | Vitamin C: 1mg | Vitamin A: 259IU | Sugar: 13g | Fiber: 2g | Potassium: 131mg | Cholesterol: 36mg | Calories: 216kcal | Trans Fat: 1g | Saturated Fat: 5g | Fat: 9g | Protein: 3g | Carbohydrates: 33g | Iron: 1mg