Sadelle's Oatmeal Raisin Cookies
User Reviews
4.2
Sadelle's Oatmeal Raisin Cookies
Description
This recipe begins with soaking raisins in hot water to soften them. The dry ingredients include flour, ground cinnamon, baking soda, and salt, sifted together to evenly distribute the spices. Creamed butter and sugars provide a fluffy base for the batter before incorporating oats, soaked raisins, egg, and vanilla extract. The dough is scooped into ¼-cup portions and chilled under plastic wrap in the refrigerator for four days, allowing flavors to meld and dough to firm up.
Baking at 350°F for about 17 minutes produces cookies that are golden brown at the edges but still soft in the middle. This balance of textures makes the cookies substantial and satisfying. Cooling them on the baking sheet helps them set completely.
This recipe notes the nutritional values apply to a single cookie. The recipe’s slow refrigerated rest is key to flavor development and texture.
Ingredients
- 1 cup raisins
- water hot
- 1¼ cups all-purpose flour
- 4 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1½ teaspoons salt fine sea salt
- ¾ cup butter slightly softened, unsalted
- 1 cup light brown sugar
- 6 tablespoons granulated sugar
- 2 cups old-fashioned oats
- 1 egg
- 1½ teaspoons vanilla extract
Instructions
- Place the raisins in a small bowl and cover with hot water. Soak for 30 minutes, then drain.
- In a small bowl, sift together the flour, cinnamon, baking soda and salt.
- Using an electric mixer, cream together the butter and sugars on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed.
- Reduce the mixer speed to low and add the flour mixture all at once. Mix on low speed until combined. With the mixer still on low speed, mix in the oats, followed by the drained raisins, egg and vanilla extract.
- Use a ¼-cup measuring cup to scoop the dough onto a parchment paper-lined baking sheet. Flatten each blob slightly with the bottom of the measuring cup. Cover the baking sheet with plastic wrap and refrigerate for 4 days.
- When ready to bake the cookies, preheat the oven to 350 degrees F. Bake until the cookies are golden brown around the edges but still soft in the middle, about 17 minutes. Remove from the oven and let rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Soak raisins for 30 minutes to keep them moist in the cookie.
- Chilling the dough for four days intensifies the flavor and affects texture positively.
- Bake cookies until edges are golden but the centers remain soft for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 43g | 14% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 35mg | 12% |
| Sodium | 391mg | 16% |
| Potassium | 161mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 305IU | 6% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
You'll Also Love
