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Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

A moist oatmeal raisin cookie recipe with a light crunch to the top makes for the perfect cookie. However if the perfect texture of an oatmeal raisin cooking isn’t enough these cookies are bursing with flavor by adding molasses, cinnamon and vanilla to complment the oats and raisins.

Ingredients

Ingredients for two dozen cookies

Yield: Approximately 26 cookies (40 grams)

%

Weight*

Volume

Unsalted butter, softened 53 170g 1.5 sticks
White sugar 63 100g 1/2 cup
Brown Sugar, dark 125 200g 1 cup packed
Eggs 66 100g 2 large
Molasses 8.75 14g 2 teaspoons
Flour, all-purpose 100 160g 1.25 cups
Baking powder 7.5 12g 1 tablespoon
Cinnamon 1.9 3g 1 teaspoon
Salt 1.6 2.5g 1/2 teaspoon
Old fashion oats 156 250g 2.75 cups
Raisins 125 200g 1.25 cup
* Use volume measurement for anything under 10 grams.

Ingredients for one dozen cookies

Yield: Approximately 13 cookies (40 grams)

%

Weight*

Volume

Unsalted butter, softened 53 85g 3/4 stick
White sugar 63 50g 1/4 cup
Brown Sugar, dark 125 100g 1/2 cup
Eggs 66 50g 1 large
Molasses 8.75 7g 1 teaspoons
Vanilla extract 2.5 2g 1.5 teaspoon
Flour, all-purpose 100 80g 1/2 cup, 3 tbsp
Baking powder 7.5 6g 1/2 tablespoon
Cinnamon 1.9 1.5g 1/2 teaspoon
Salt 1.6 2.25g 1/4 teaspoon
Old fashion oats 156 125g 1.25 cups, 3 tbsp
Raisins 125 100g 1/2, 3 tbsp cup
* Use volume measurement for anything under 10 grams.

Directions

  1. In a large bowl mix together softened butter, white sugar, brown sugar, egg and vanilla extract. Whisk until smooth.
  2. In a separate mixing bowl combine flour, baking powder, cinnamon and salt until combined.
  3. Mix both mixtures together with a wooden spoon until just combined. Do not over mix.
  4. Add old fashion oats and fresh raisins to the bowl and mix just until evenly combined.
  5. Cover and refrigerate dough for a minimum of 90 minutes or up to a two days.
  6. Preheat oven to 375° F (190°C) and remove dough from refrigerator. Line two (or three for two dozen cookies) baking sheets with parchment paper. If you have to bake in two or three batches keep unused dough chilled until ready to bake.
  7. Using the cold dough, use a tablespoon to measure out heaped balls of dough. If you are using a scale they should be approximately 40 grams each.
  8. Roll each measure of dough into a ball and place spaced staggered 1 inch apart.
  9. Bake on middle rack for 12 minutes in preheated oven.
  10. Remove sheet pan from the oven and allow the oatmeal raisins cookies to cool on the parchment paper on sheet pan for 5 minutes before moving to a cooling rack.

Trick to Baking Perfect Cookies

The key to baking moist cookies is using a consistent amount of chilled dough and not over baking them. The latter may seem obvious but cookies are ‘fully cooked’ when the center looks like it is still slightly under cooked. The edges will start to have a little golden color to them. At this point they should be removed and the center will ‘set’ as they cool. The time should be exact with the correct temperature oven and the cookie size mentioned above. Remember to test the oven temperature with an oven thermometer for best results.

In the Making Photos

ORC-butter-sugar-egg-molases
ORC-mix-butter-sugar-eggs
ORC-mix-flour-mixture
Mix flour mixture into liquid until just combined. Over mixing the flour causes the gluten to align and will make for a more dense cookie.
ORC-mix-raisins-oatmeal
Mix just until evenly combined to avoid breakign up the oats.
ORC-refrigerate-dough
Refrigerating the dough for atleast 90 minutes yeilds a cookie that is slightly thicker and will be more moist due to this. Room temperature dough generally spreads thin compared to chilled dough and will give the impression that the batter needs more flour.
ORC-form-dough-into-balls
Consistent size of balled dough allows the cookies to all be done at the same time. Giving a consistent cook time for each. Roll the balls of dough between the palms of your hands to make perfect tight balls. This process ensures the heat affects each cookie at the same speed as well as yielding a taller lighter cookie.
ORC-perfect-baking-time-for-cookies
Notice how the cookies in the center have some areas that look slightly undercooked. This area once cooled and the moisture released during that process will finish ‘setting’ the cookies. If baked longer the cookies will be hard and crumbly once cooled. Allow the cookies to cool for 5 minutes on the pan before transferring to a cooling rack with a spatula/turner.
baking-oatmeal-raisin-cookies