It's been awhile since I last made a batch of oatmeal raisin cookies, and after having a bite of one of these cookies, I've definitely decided to add it back into the rotation. Chewy, soft, and full of raisin-y and oatmeal goodness. It doesn't get much better than that!
Oatmeal Raisin Cookies (adapted from this recipe)
makes 18 cookies
1 stick (1/2 cup) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon vanilla1 cup unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon aluminum-free baking powder
1/2 teaspoon kosher salt
1 1/2 cups old fashioned rolled oats (do not use quick-cooking)
3/4 cup raisins
1. Preheat the oven to 350 degrees.
2. Use an electric mixer to cream together the butter and sugars. Stir in the egg and vanilla.
3. In a separate bowl, sift together the flour, baking soda, baking powder, and salt.
4. Add the flour mixture to the wet ingredients in batches, stirring in between additions.
5. Stir in the rolled oats and raisins by hand until the ingredients are just combined.
6. Use a cookie scoop to scoop out 2-tablespoon portions of dough onto a baking sheet. Place the dough balls about 2 inches apart. Use the bottom of a flat glass, sprayed with cooking spray, to slightly flatten each cookie.
7. Bake in the oven for 11-13 minutes, or until the cookies are set and golden in color.
8. Remove from the oven and cool on the baking sheet for two minutes. After two minutes, place the cookies on a wire rack to cool completely.