Old-Fashioned Oatmeal Raisin Cookies

This recipe was inspired by the cookie scoop I used here to make these evenly sized cookies.  It was a gift from my friend, who was so kind and totally deserved a batch of cookies in return!  His request was simple: oatmeal raisin cookies.  The old-fashioned, undistracted kind.  I had a strong urge to substitute the raisins with cranberries (not only is he not a fan of cranberries, he “super hate cranberries, period”, or so he claims), or raisinets to create the new and improved oatmeal chocolate-covered raisin cookies.  Or maybe throw in a handful of chopped walnuts and chocolate chips.  Oh, tell me they don’t sound tempting?  Since he said he wanted regular oatmeal cookies with raisins aplenty, I left them alone.  Those cookies were made exactly to his liking.  And then devoured.

The simple combination of oatmeal and raisins is pretty tasty, I must admit.  Seemingly plain, these cookies are anything but ordinary.  They have a slightly crispy exterior, and are nice and soft on the inside.  I ate one of them, and stopped myself immediately before I had nothing left to send over.

Old-Fashioned Oatmeal Raisin Cookies
Adapted from Smitten Kitchen
(makes 8 large cookies)

½ cup unsalted butter, softened
2/3 cup brown sugar
1 egg, at room temperature
½ tsp vanilla extract
¾ cup all-purpose flour
½ tsp baking soda
½ tsp cinnamon
¼ tsp salt
1½ cup old-fashioned oats
¾ cup raisins

Preheat the oven to 350°F.  Line baking sheets with parchment paper.

In a mixing bowl, cream together the butter and brown sugar until they are well mixed.  Add in egg and vanilla and blend well.  In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.  Add the flour mixture into the wet ingredients and stir to combine.  Fold in oats and raisins until they are incorporated into the dough.

Spoon the mixture by heaping tablespoons onto the baking sheets.  Bake for 10-15 minutes, or until the edges of the cookies are browned.

Allow the cookies to cool for 10 minutes.  Transfer them to a wire rack to cool completely.

*Oatmeal cookies are best when baked right after mixing.  If you allow the dough to sit in the refrigerator, the oats tend to soak up the moisture from the batter and the resulting cookie becomes tough and crumbly instead of crispy on the outside and soft and chewy on the inside. But if you really can’t bake it right away, you should pre-mix and refrigerate the dough, then fold in the oats and raisins right before you’re ready to bake.

*If you’re baking the cookies on two oven racks, rotate the baking sheets midway through baking for even brownness (front to back, top to bottom, and vice versa)

*Having your egg ready at room temperature is really important.  If you add a cold egg right into the butter mixture, the softened butter will firm up again and separate from the egg and sugar.  To bring eggs to room temperature, you can take them out of the fridge and leave them on the countertop about 30 minutes before you plan to use them.  As a quicker method, you can place the eggs in a bowl of lukewarm water (not boiling water, because you don’t want to cook them!) for 10 minutes.

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3 Comments on “Old-Fashioned Oatmeal Raisin Cookies”

  1. I can attest to both hating cranberries and having devoured these cookies

  2. J. says:

    Hi, just wanted to know if I can press on the dough once they are spooned onto the pan (to make the cookies even more thin)? I once tried oatmeal raisin cookies that were extremely thin and crunchy (and tasty!). Do you have any advice on this?

    (Will be trying this tomorrow!)


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