Oatmeal raisin cookies are a hit anywhere you take them. My workplace is always my sounding board on how they taste, look, and whether they are just plain good. These got more than 1 thumbs up.
Oatmeal Raisin CookiesBarbara Hall
- 1 ½ cups All-purpose flour 195g
- ¾ teaspoon Baking Soda 4.5g
- ¾ teaspoon Baking powder 3g
- 1 cup Sugar granulated 200g
- 1 cup Light brown sugar 200g
- 1 cup Salted butter softened
- 1 Egg
- 1 Egg yolk
- 1 teaspoon Vanilla extract
- 3 cups Old fashion oats
- 1 cup Raisins
- Very very light dusting on top Cinnamon
- Preheat oven to 350°. Using a hand or stand mixer blend sugars and butter together thoroughly. Add eggs and vanilla till completely incorporated.
- Slowly add the flour, baking soda, and baking powder into your mixture, the cookie dough will be stiff. I used a spoon spatula to mix in the oats and raisins. My stand mixer was having a tough time on low speed mixing in the oats so I did it by hand then added the raisins. Because of the butter, I stick the dough on the refrigerator for 30 minutes.
- Line 2 cookie sheet pans with parchment paper, and drop (I used a cookie scoop) onto the parchment paper. I used the back of a wooden spoon to just press down slightly on the top of each cookie and then very very lightly on top of each cookie mound sprinkled cinnamon. You really just want a little otherwise your cookie is only going to taste like cinnamon. This is to just give a hint of cinnamon.
- Bake for 15-18 minutes. Once you pull them out of the oven leave them on the pan for 5 minutes before transferring them to a cooling rack. They shrink a little and stiffen up once they cool.