Oatmeal Raisin Cookies
This classic cookie doesn’t always get the respect it deserves. When done right, it’s a bite of utter goodness that’s slightly chewy with a crisp edge and a gentle warmth of ground cinnamon embracing those plump, golden raisins baked into oatmeal nuttiness.
Equipment
- baking sheets
- silpat liners or parchment paper
- Electric mixer
Ingredients
- 2 cups flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 cup dark brown sugar, packed for measuring
- 1 cup sugar
- 2 extra-large eggs
- 2 tablespoons water
- 2 teaspoons pure vanilla extract
- 1 cup vegetable shortening
- 3 cups uncooked rolled oats, not instant
- 1 cup golden raisins
Instructions
- Preheat the oven to 350-degrees. Whisk the flour together with the kosher salt, baking powder, baking soda and cinnamon.
- In a large mixing bowl, blend the sugars together then add the flour mixture and combine until well mixed about 1 minute.
- Add the eggs, water, vanilla extract, and shortening and beat on medium speed until the dough is smooth, about 1 to 2 minutes.
- Using low speed, stir in the oats and the raisins then beat for about 1 minute or just until the oats and raisins are mixed into the dough.
- Using a small ice cream scoop or teaspoon, measure outrounds of dough onto a baking sheet lined with a Silpat liner or parchment paper.Leave about 2” between cookies to allow for them to spread while baking.
- Bake in a 350-degree oven for 12 to 13 minutes, just until the cookie dough no longer looks wet and the edges start to turn golden.
- Let the cookies cool on the baking sheet for about 5 minutes until they have cooled enough to set then transfer to a wire rack to cool completely.
Notes
For a crispier cookie, bake an additional 2 minutes.
To freeze the cookie dough, scoop the dough into rounds and place them on a rimmed baking sheet. Freeze until firm, about 2 hours. Then bag the frozen cookie dough balls until ready to bake. No need to thaw before baking.