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Recipe Detail

Oatmeal Raisin Cookies

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Number of Servings:

Ingredients:

  1. 1 1/2 cups - dark raisins
  2. 2 sticks - unsalted butter at room temperature
  3. 1 cups - packed dark brown sugar
  4. 1/3 cups - sugar
  5. 2 - large eggs at room temperature
  6. 1 1/2 teaspoons - vanilla extract
  7. 1 1/2 cups - flour
  8. 1 1/2 teaspoons - ground cinnamon
  9. 1 teaspoons - baking powder
  10. 3/4 teaspoons - fine sea salt
  11. 1/4 teaspoons - ground allspice optional
  12. 3 cups - old-fashioned rolled oats

Directions:

In a small saucepan, add raisins and cover with water. Bring to a boil over high heat, then remove from the heat and let sit for 10 to 15 minutes; drain and let cool at least 10 minutes.

Beat butter and both sugars on medium speed until smooth, about 3 minutes. Mix in the eggs and vanilla until combined well.

Reduce speed to low, add flour, cinnamon, baking powder, salt and allspice (if using) and mix until evenly combined, making sure to scrape the bottom of the bowl if using a stand mixer.

Mix in the oats and raisins until evenly distributed; do not overmix. Refrigerate at least 30 minutes and up to overnight.

Position racks in the upper and lower thirds of the oven and heat to 350 degrees F. Line two large, rimmed baking sheets with parchment paper.

Scoop heaping 3-tablespoon balls (a large cookie scoop, about 65 grams) of dough onto the prepared baking sheets at least 1-1/2 inches apart, and flatten into pucks roughly 3/4-inch thick.

Bake cookies for about 16 minutes, rotating the baking sheets halfway through cooking time, until golden around the edges. Let cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.

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