The Oatmeal Raisin Cookie

These are it (dare I say?) the perfect oatmeal cookie. I don’t use the ‘P’ word lightly, you see, it just sets the bar too high. But these, these are some mighty fine cookies, if I do say so. What makes them different? The basic thick & chewy cookie is bolstered with 2 kinds of oatmeal (old-fashioned and quick) for varying texture. Keeping with the theme, both golden and black raisins add a pop of sweetness. Toasted pecans provide a satisfying crunch. And have patience: a chill before baking allows the dough to “marinate”, melding the flavors and preventing excess “spread” during baking. So follow the recipe, pour yourself a cup of tea and revel.

The Oatmeal Raisin Cookie

Yield: About 4 dozen small cookies or 3 dozen larger cookies

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/3 cup dark brown sugar, packed
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups old-fashioned rolled oats
  • 1 1/2 cups quick oats
  • 3/4 cup golden raisins
  • 3/4 cup black raisins
  • 1 cup toasted pecans, chopped
Directions
  1. Preheat oven to 350°F
  2. In a large bowl, beat together the butter, brown sugar, eggs and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Add 1/3 of the flour mixture into the butter/sugar mixture and beat, scraping down the sides of the bowl. Repeat this process twice more with the remaining 2/3 of the flour mixture. Stir in the oats, raisins and pecans.
  3. Cover the dough with plastic wrap and chill in the refrigerator for about 30 minutes or the freezer for about 15 minutes. You can refrigerate the dough for up to 24 hours before baking.
  4. Roll the dough into balls and place on a parchment-lined baking sheet. Flatten the tops slightly. Bake for 1o to 12 minutes, rotating the sheet halfway through. They are done when the edges are lightly golden – the tops may appear a bit doughy.
  5. Remove from the oven and let the cookies sit on the hot baking sheet for 5 minutes before transferring to a wire rack to cool.
-Recipe adapted from  smitten kitchen
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2 thoughts on “The Oatmeal Raisin Cookie

  1. Your cookies sound delicious! One thing I always do when incorporating raisins or other dried fruit into cookies or cakes is to soak them in some sort of hot liquid – rum-soaked raisins in carrot cake is a particular favorite of mine, but apple juice or even water works well too. I find that soaking them and plumping them up makes the cookies/cake that much better. Just a little tip from cook-to-cook 🙂

  2. This is a great tip, Sarah, and one I’ve been doing for awhile! For this particular recipe, I used very fresh, juicy raisins, but I like the idea of soaking them in rum (or bourbon…?! with bananas in the batter? and chocolate…!?) for even more punch!

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