Description
Delicious oatmeal raisin cookies with a chewy texture and rich flavor. Perfect for any occasion!
Ingredients
Scale
- 1 1/2 cups (225 g) raisins, soaked in warm water for 10 minutes
- 1 1/2 cups (190 g) all-purpose flour
- 250 g (2 sticks) unsalted butter, room temperature
- 1 cup (220 g) brown sugar
- 1 cup (200 g) white sugar
- 2 large eggs, room temperature
- 3 cups (270 g) old-fashioned rolled oats
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
Instructions
- Step 1: Soak raisins in warm water for about 10 minutes to soften. This step is recommended to achieve plumper raisins and enhance cookie chewiness.
- Step 2: Sift together all-purpose flour, baking powder, salt, and cinnamon into a bowl to ensure even distribution of leavening agents and spices.
- Step 3: In a separate bowl, cream the room temperature unsalted butter with both brown sugar and white sugar. Beat until the mixture is fluffy and light, about 2-3 minutes, to incorporate air and create a tender cookie structure.
- Step 4: Add eggs one at a time into the creamed butter and sugar mixture, beating thoroughly after each addition for proper incorporation.
- Step 5: Using a wooden spoon, fold the sifted flour mixture gently into the wet ingredients until just combined. Then fold in the rolled oats and the soaked raisins. Avoid overmixing to prevent the cookies from becoming tough.
- Step 6: Scoop approximately 1 tablespoon of cookie dough per cookie. Place dough balls on baking trays with sufficient spacing to allow for spreading. Flatten each ball slightly to ensure even baking.
- Step 7: Bake in a preheated oven at 350°F (175°C) for 11 minutes. Rotate the baking trays, then continue baking for an additional 11-14 minutes until the edges are golden and the centers are slightly soft.
- Step 8: Allow cookies to cool on the baking trays for 5 minutes before transferring to a wire rack to cool completely. This resting time helps set the cookies for easier handling.
Notes
- Room Temperature: Store cookies in an airtight container at room temperature for up to 4 days, avoiding heat to prevent softening.
- Refrigeration: Place cookies in an airtight container and refrigerate up to 10 days, sealing tightly to maintain moisture and avoid hardening.
- Freezing: Wrap cookies individually in plastic wrap or aluminum foil and store in a freezer container for up to 3 months. Thaw at room temperature before serving.
- If cookies flatten too much during baking, chill the dough for 30 minutes prior to portioning to help them maintain their shape.
- When cookies are not browning evenly, rotate baking trays approximately 14 minutes into baking for uniform color.
- For dry cookies, add an extra egg yolk next time to increase moisture and improve texture without making the dough too wet.
- If the cookies spread excessively, reduce brown sugar by 1/4 cup in the next batch to lower dough moisture.
- Check for doneness at about 22 minutes; cookies should be slightly soft in the center before cooling to retain chewiness.
Nutrition
- Serving Size: 1 cookie
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided