Oatmeal Raisin Cookies
On September 14, 2011 in Baking
This is my first post with the new iMac, which is pretty exciting! I’m not used to doing any of this stuff on a Mac, so please let me know if anything looks strange.
We’ve been munching down on these delicious oatmeal cookies for the last couple of days. With three cups of oats there’s big oat flavor, and just enough cinnamon and sweetness to give them a warmth and addictive quality. Great with a cold glass of milk or a hot mug of tea, these have been fantastic snacks and, uh, meal replacements. The best part about them? They’re getting better and better every day – chewier and more flavorful somehow!
Oatmeal Raisin Cookies
- 1 1/2 cups (195g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 3 cups (260g) old-fashioned rolled oats
- 1/2 cup raisins
- 1 cup (225g) unsalted butter, room temperature
- 1 cup (210g) brown sugar
- 1/3 cup (65g) sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees with the rack positioned in the center.
- In a large bowl, combine the flour, baking soda, salt, cinnamon, oats and raisins. Stir to coat the raisins (this prevents them from burning), then set aside.
- In a separate large bowl, combine the butter, brown sugar and sugar and beat until light and fluffy with a hand mixer on low speed. Add the eggs, one at a time, incorporating well after each addition, then beat in the vanilla as well.
- Gently mix the dry ingredients into the wet ingredients until thoroughly incorporated.
- Line a baking sheet with parchment paper. Roll the cookie dough into 12 one ounce balls and place them evenly apart on the baking sheet. Bake until set and golden brown around the edges, about 11-12 minutes. Remove from the oven and allow to cool slightly before transferring them to cooling racks, then repeat with the remaining dough.
Makes approximately 36 one ounce cookies.