Oatmeal Raisin Cookies

Name: Oatmeal Raisin Cookies
Cook time: 14 min
Yield: 24 servings
Ingredients: 170 g unsalted butter softened; 150 g light brown sugar packed; 50 g granulated sugar; 1 each large egg room temperature; 5 ml vanilla extract; 125 g all-purpose flour; 2 g baking soda; 2 g fine salt; 2 g ground cinnamon; 180 g rolled oats; 120 g raisins; 15 ml water for loosening the dough if needed

These are standard oatmeal raisin cookies with a chewy center, lightly crisp edges, and a straightforward mixing method. The dough is chilled briefly so the cookies hold their shape and bake up thick rather than spreading thin.

By Julienne

Cook time: 14 minutes

Servings: 24

Ingredients

170 g unsalted butter softened
150 g light brown sugar packed
50 g granulated sugar
1 each large egg room temperature
5 ml vanilla extract
125 g all-purpose flour
2 g baking soda
2 g fine salt
2 g ground cinnamon
180 g rolled oats
120 g raisins
15 ml water for loosening the dough if needed

Instructions

Heat the oven to 175 C. Line 2 baking sheets with parchment paper. Oven fully preheated and baking sheets lined.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until smooth and slightly fluffy, about 2 minutes. The mixture looks lighter in color and no dry sugar remains along the sides.
Beat in the egg and vanilla until fully combined. The dough looks glossy and uniform.
In a second bowl, whisk the flour, baking soda, salt, and cinnamon together. Add the dry mixture to the butter mixture and fold just until no flour streaks remain. The dough is evenly mixed and still soft.
Fold in the rolled oats and raisins. If the dough seems too stiff to scoop, mix in up to 15 ml water, a little at a time, until it is scoopable. The oats and raisins are evenly distributed throughout the dough.
Scoop 24 portions of dough, about 1 rounded tablespoon each, onto the prepared sheets, spacing them about 5 cm apart. Gently flatten each mound just slightly. There are 24 evenly sized mounds on the trays.
Bake one sheet at a time, or rotate the sheets halfway through if baking both together, until the edges are set and lightly golden but the centers still look soft, 11 to 14 minutes. The edges are set and the centers look just underdone rather than wet.
Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The cookies lift cleanly and finish setting as they cool.