Typically, when chocolate cookies are strutting round a bakery case, sending out their horny, shiny vibes, the standard oatmeal cookie is totally missed. Small and spherical, stuffed with dried fruit and a handful of spices, this unassuming cookie doesn’t at all times make an enormous splash.
Its allure is refined; it hums quietly whereas different confections roar. However, in all actually, I’m positive with nearly all of individuals passing by these raisin-filled circles as a result of it means there are extra for me.
Important Components for Oatmeal Raisin Cookies
Rolled vs Fast Oats: I discover both sort of oat works nicely on this cookie. Rolled oats will give them slightly extra chew, and my youngsters want fast oats as a result of they don’t really feel fairly as “oaty”.
Spices: I take advantage of cinnamon and a touch of nutmeg in these cookies. Cinnamon has at all times been a should in oatmeal cookies (I grew up making the quaker oats recipe on repeat), however I really like the additional taste of nutmeg right here. It has a barely bitter however heat taste profile that compliments the cinnamon and elevates the cookie.
Raisins: I take advantage of common grocery retailer raisins on this recipe. Make sure that they’re contemporary, and never dried out or arduous, or they are going to bake up that means, too. Golden raisins are additionally scrumptious on this recipe.
What Dimension Ought to The Dough Balls Be?
On this recipe I form the dough into 1 1/2 oz [45 g] balls, however you possibly can scale them up or down with success. I made some bigger cookies, about double the scale (see the yellow scoop image, under) that turned out nicely, and in addition make them barely smaller for big gatherings.
When you do make them bigger, add a minute or two to the baking time. If smaller, begin checking at 10 minutes.
Measuring Flour For Baking Cookies:
*All through my recipes posted on this web site, 1 cup of flour equals 142g. Please observe that 1 cup of flour can vary anyplace from 120g to 142g, relying on the baker or web site. I discovered that after weighting many cups of flour and averaging the whole, mine at all times ended up round this quantity. Weighing your flour as an alternative of utilizing cup measurements is the surest approach to get the end result I supposed when growing the recipe.
Tapping the Pan Approach
On this recipe I name for the pan to be “tapped” towards the oven rack. This movement helps set the perimeters of the cookies, giving them a pleasant edge. This tapping movement is completely different than “banging” the pan repeatedly to make ripply edges (see Pan-Banging Chocolate Chip Cookies).
Freezing Oatmeal Raisin Cookie Dough
This dough may be frozen for as much as 1 month. Kind the dough into balls, then place them on a sheet pan and freeze till agency. Switch the dough balls to a freezer secure bag or container. I believe these cookies bake greatest at room temperature, so when able to bake I place the frozen dough on a sheet pan and let it thaw whereas the oven preheats.
Extra Cookie Recipes:
- 1 1/3 cups [190 g] all-purpose flour*
- 3/4 teaspoon baking soda
- 3/4 teaspoon floor cinnamon
- 1/2 teaspoon positive salt
- 1/4 teaspoon floor nutmeg
- 12 tablespoons [1 1/2 sticks or 170 g] unsalted butter, at room temperature
- 3/4 cup [150 g] gentle brown sugar
- 1/2 cup [100 g] granulated sugar
- 1 giant egg
- 2 teaspoons pure vanilla extract
- 1 1/2 cups [150 g] rolled or fast oats
- 3/4 cup [105 g] raisins
Regulate an oven rack to the center of the oven. Preheat the oven to 350F [180C]. Line three sheet pans with parchment paper.
In a medium bowl, mix the flour, baking soda, cinnamon, salt, and nutmeg.
Within the bowl of a stand mixer fitted with a paddle, beat the butter on medium pace till creamy, about 1 minute. Add the brown and granulated sugars and beat on medium pace till gentle and fluffy, 2 to three minutes. Add the egg and vanilla and blend on medium pace till mixed. Add the flour combination and blend on low pace till simply mixed. Add the oats and blend on low pace till nearly mixed, then add the raisins and end mixing on low pace. Utilizing a spatula, stir the batter to include any stray oats on the underside of the blending bowl.
Kind the dough into 1 1/2 oz [45 g] balls (2 tablespoons) and put 8 cookies on every sheet pan.
Bake one pan at a time, rotating midway by means of baking. Bake till the sides are gentle golden brown (the center will nonetheless look barely underbaked), 12 to 14 minutes. Give the pan a slight bang on the oven rack after which take away it from the oven.
Switch the sheet pan to a wire rack and let the cookies cool utterly on the pan. Retailer cookies in an hermetic container at room temperature for as much as 3 days.
