As you’ve probably noticed, I’ve got some pretty unique oatmeal cookie recipes up my sleeve. But it occurred to me that I haven’t posted a recipe for the most classic of classic oatmeal cookies: oatmeal raisin.
I love oatmeal raisin cookies (ORCs), but it can be hard to find one that has the right texture (neither too soft nor too crunchy) and the right amount of raisins (neither a dearth nor a glut). How many of you have had ORCs that are super chewy or super raisiny but super bland? Or ORCs that are just way too soft (to the point of falling apart) or just way too crunchy (to the point of breaking a tooth)? It’s a serious baking challenge to get the balance right.
By upping the brown sugar, oatmeal, and raisins and using less flour than many standard ORC recipes, I made a cookie that’s even better than your grandma’s. I also roll the dough balls in turbinado sugar before baking to give the finished cookies a nice crunchy exterior to contrast with the chewy interior, which is my favorite texture combination. (If you prefer a cookie that is strictly soft and chewy throughout, this sugaring step is optional, of course.)
Makes about 3 dozen cookies. (To see this recipe in process, check out Picturing Better Than Grandma's Oatmeal Raisin Cookies.)
||1 stick butter
1 cup + 2 tablespoons dark brown sugar
|Wet Ingredients||1 egg
1 1/2 teaspoons vanilla
1 1/2 teaspoons milk
|Dry Ingredients||2 cups oatmeal
1 1/2 cups raisins
1/2 cup flour
1 1/2 teaspoons cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
|| turbinado sugar
- Preheat oven to 350º.
- In your Kitchen Aid or a large mixing bowl, cream together the creamables.
- In a small bowl, combine the wet ingredients and whisk together until smooth.
- Add the combined wet ingredients to the creamables. Mix together until well incorporated.
- In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
- Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
- Shape dough into balls--about 2 tablespoons each.
- Roll each dough ball evenly in turbinado sugar
- Place dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
- Bake at 350º for 10-12 minutes or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.