oatmeal raisin cookies

one time i ate a whole bunch of pepperidge farms chocolate mac nut cookies right before i got sick, so for a while after that, i felt nauseous when eating any kind of cookie. i persevered though and got over my traumatic cookie experience (julie, it’s worth it!!) :) i still don’t like chocolate chip cookies as much as i used to though. was it my favorite before? i can’t remember. anyway, this oatmeal raisin cookie is currently my favorite cookie.

oatmeal raisin cookies
from the america’s test kitchen family baking book

oatmeal_cookies_gogo
this nice picture taken by my brother with his fancy camera

1.5 cups (7.5 oz) AP flour
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
16 tbsp (2 sticks) unsalted butter, softened
1 cup packed (7 oz) light brown sugar
1 cup (7 oz) granulated sugar
2 large eggs
3 cups (9 oz) old-fashioned rolled oats
1.5 cups (7.5 oz) raisins

1. adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 325 degrees. line 2 large baking sheets with parchment paper. whisk the flour, baking powder, salt, and nutmeg together in a medium bowl.

2. in a large bowl, beat the butter and sugars together with an electric mixer on medium speed until light and fluffy, 3-6 minutes. beat in the eggs, one at a time, until combined, about 30 seconds, scraping down the bowl and beaters as needed.

3. reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds. mix in the oats and raisins until just incorporated.

4. working with about 3 tbsp of dough at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about 2 inches apart. flatten the cookies to a 3/4-inch thickness using your palm.

5. bake the cookies until the edges are set and beginning to brown but the centers are still soft and puffy, 22-25 minutes, switching and rotating the baking sheets halfway through baking.

6. let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

comments: yum, gotta say it again, these are my favorite cookies right now. they are easy to make, have great texture – nice and soft on the inside, and have a good ratio of oats and raisins. i ate six in one day the first time i made them.

the first time i made these, i was in a rush, so i didn’t mix the oats and raisins in well enough. i ended up with some extra oaty cookies and some not very oaty ones. they still tasted pretty good. sometimes it’s hard to tell if the oats are mixed in since it’s kinda sticky. there might be a pocket of un-oaty dough at the bottom. the second time i let the dough mix a little more and they came out better.

i made the second batch at my brother’s house so i used golden raisins + some dried cherries and no nutmeg… still yummy!

This entry was posted in baking.

3 thoughts on “oatmeal raisin cookies

  1. i am against the preconceived notion that oatmeal cookies must and always have raisins in them. Once in a blue moon you can find an oatmeal chocolate chip cookie… but why! why are there always raisins in oatmeal?! what if I like oatmeal and not raisins!

  2. but they are so tasty with raisins… you can make it without raisins and then everyone will be like, “where are the raisins??” try it!

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