Oatmeal Raisin Cookies
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Oatmeal Raisin Cookies
Adapted from Flour by Joanne Chang Because we all like to share, I thought I’d share a baking tip. Some of you probably know this, but if your brown sugar clumps up into a hard mass that is impossible to measure, slip an apple slice in the container and let it sit for a few hours. Like magic, when you go to scoop of the brown sugar, you’ll find it light and fluffy again. Be sure to really beat the butter and sugar together in the stand mixer. (If you don’t have a mixer, Joanne says you can beat it by hand for ten minutes instead.) She is emphatic about using fresh spices and I agree. I did dial up the cinnamon a little since I like a bit of punch to my oatmeal cookies, and if you want to swap out the raisins for another dried fruit, cranberries, sour cherries, or diced apricots could certain stand-in nicely.
Ingredients
- 1 cup (225g) unsalted butter at room temperature
- 2/3 cup (150g) granulated sugar
- 1 cup (200g) packed light brown sugar
- 2 large eggs at room temperature
- 1 3/4 cup (245g) flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon ground cinnamon
- 1 3/4 cup (175g) old –fashioned rolled oats (not instant or quick-cooking)
- 1 1/2 cups (240g) raisins
Instructions
- In the bowl of a stand mixer, beat the butter and sugars until very light and fluffy, about 5 minutes.
- Meanwhile in a separate bowl, whisk together the flour, baking soda, salt, nutmeg, and cinnamon, making sure there are no lumps of baking soda. Stir in the oats and raisins.
- Add the eggs, one at a time, and beat until thoroughly combined. On low speed, or by hand, gradually add the flour and oat mixture to the creamed butter, mixing until completely incorporated.
- Chill the batter a few hours or overnight, covered. (This step is optional, although recommended by the author.)
- To bake the cookies, preheat the oven to 350ºF (180ºC). Line a baking sheet with parchment paper or a silicone baking mat.
- Drop the dough in 1/4 cup (50 g) balls evenly spaced on the baking sheet and flatten the tops slightly with your hand. (I got about 8 cookies per baking sheet.)
- Midway during baking, rotate the baking sheet and tap the tops of the cookies down somewhat firmly with a spatula to flatten the domes.
- Bake the cookies for 20 to 22 minutes, until they just start to turn brown across the top, but do not overbake.
- Remove from oven and cool completely.
Notes
- Storage: Once cool, the cookies can be stored in an airtight container for up to three days. The dough can be stored in the refrigerator for up to one week, or frozen for up to two months.
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