Oatmeal Raisin Cookies
Recipe #35813
267 ratings
36
cookies
26 min 15 min prep
Whisk together and set aside
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
Cream wet ingredients
1 cup unsalted butter, softened
1 cup sugar
1 cup dark brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla
Then stir in
3 cups oats (not instant)
1 1/2 cups raisins
Preheat oven to 325°.
Whisk dry ingredients; set aside.
Combine wet ingredients with a hand mixer on low.
To cream, increase speed to high and beat until fluffy and the color lightens.
Stir the flour mixture into the creamed mixture until no flour is visible.
(Over mixing develops the gluten, making a tough cookie.) Now add the
oats and raisins; stir to incorporate.
Fill cookie scoop with dough.
(Use a #40 cookie scoop; it measures 2 tablespoon of dough) Press
against side of bowl, pulling up to level dough.
Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
Bake 15-18 minutes (on center rack), until golden, but still moist
beneath cracks on top.
Remove from oven; let cookies sit on baking sheet for 2 minutes before
transferring to a wire rack to cool.