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 for two dozen cookies
Yield: Approximately 26 cookies (40 grams)
|Unsalted butter, softened||53||170g||1.5 sticks|
|White sugar||63||100g||1/2 cup|
|Brown Sugar, dark||125||200g||1 cup packed|
|Flour, all-purpose||100||160g||1.25 cups|
|Baking powder||7.5||12g||1 tablespoon|
|Old fashion oats||156||250g||2.75 cups|
Ingredients for one dozen cookies
Yield: Approximately 13 cookies (40 grams)
|Unsalted butter, softened||53||85g||3/4 stick|
|White sugar||63||50g||1/4 cup|
|Brown Sugar, dark||125||100g||1/2 cup|
|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|
|Old fashion oats||156||125g||1.25 cups, 3 tbsp|
|Raisins||125||100g||1/2, 3 tbsp cup|
- In a large bowl mix together softened butter, white sugar, brown sugar, egg and vanilla extract. Whisk until smooth.
- In a separate mixing bowl combine flour, baking powder, cinnamon and salt until combined.
- Mix both mixtures together with a wooden spoon until just combined. Do not over mix.
- Add old fashion oats and fresh raisins to the bowl and mix just until evenly combined.
- Cover and refrigerate dough for a minimum of 90 minutes or up to a two days.
- 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.
- 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.
- Roll each measure of dough into a ball and place spaced staggered 1 inch apart.
- Bake on middle rack for 12 minutes in preheated oven.
- 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
In the Making Photos
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.
Mix just until evenly combined to avoid breakign up the oats.
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.
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.
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.