There are some things that are perfect for making on a whim. Oatmeal Raisin Cookies are one such thing. Except for the raisins, we usually have most of these ingredients in the pantry, and were in the midst of changing oatmeal brands when the question about what to do with about 3 cups of the former favorite arose.
These cookies are chewy and buttery, the oatmeal gives them a nice bite, and the raisins glisten and melt right out of the oven. Over here they were done in ten minutes flat, and were best, absolutely perfect, about a minute out of the oven. Not so much a day or two kept in our usual cookie jar, although they still did disappear Just. Like. That.
These made about five dozen medium-sized cookies, probably more. We froze about two dozen, already shaped into small cookie-dough balls, and baked those two weeks later. Still good.
Oatmeal Raisin Cookies
Makes about 5 dozen medium-sized cookies
2 cups All-Purpose Flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup of softened butter, salted or unsalted (or 225 grams)
1 cup white sugar
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 cups rolled oats (not instant)
1 cup raisins
pinch of salt
1. Preheat oven to 350 degrees F.
2. In a bowl, combine the flour, baking soda, cinnamon and salt. Whisk carefully but thoroughly to combine, making sure to break up any lumps.
3. In a larger bowl, beat together the softened butter with both the white and brown sugars, adding the sugars in parts, until light and fluffy.
4. Beat in the eggs and add the vanilla.
5. Using a spatula, add the dry ingredients to the creamed butter mixture until just combined.
6. Add the oats and the raisins, again until just combined but evenly distributed throughout the dough.
7. Use a tablespoon measure to get scoops of the dough and arrange 2 inches apart in a cookie sheet lined with parchment paper. You can gently press down each cookie with a spoon.
8. Bake at 350 F for 10 minutes. Depending on your oven, the cookies will turn a golden brown underneath and just around the edges, and the centers will look soft.
9. Best enjoyed a minute or two out of the oven.
1. You could flatten the cookies some more straight out of the oven with a spoon if you want them flatter still. They tend to puff up a bit when baking but don’t really spread much in our experience. The cookie dough was measured using a packed tablespoon measure which made small to medium sized cookies.
2. You can pop the dough in the fridge if you’d like a stiffer dough to scoop with. This did not make any difference in how the cookies spread or rose while baking.
3. Shape the cookie dough before freezing in an airtight, freezer safe container. We baked our frozen batch in two weeks and can’t say if they would be good kept in the freezer beyond that so please keep that in mind. To bake the frozen cookies, we just let them thaw for a bit in room temp on the kitchen counter while we pre-heated the oven for about 10-15 minutes.
4. Somehow you’ll have a cookie or three with no raisins whatsoever. Just stick in a few raisins on said cookie before baking.