Oatmeal raisin cookies are everything a cookie should be. This classic oatmeal raisin cookie recipe shows why it's one of the most popular cookies ever.
A few tips:
- Let the butter, eggs and milk come to room temperature before creaming them.
- When creaming the wet ingredients, the longer you mix them, the lighter the cookies will be. For chewier cookies, mix just enough to combine the ingredients.
- If the raisins are hard, you can soak them in a bowl of hot water for about half and hour, then drain and dry them thoroughly with paper towels before adding them to the dough.
- ½ lb unsalted butter (2 sticks)
- 2¼ cups brown sugar (packed)
- 2 large eggs
- 2 teaspoon vanilla extract
- 2 tablespoon milk (whole)
- 3 cups oatmeal (quick cooking)
- 3 ⅓ cups flour (pastry or 3 cups all-purpose flour, sifted)
- 1 tablespoon baking powder
- 1½ teaspoon baking soda
- 1 teaspoon salt (table salt, not Kosher salt)
- 1½ cups raisins
- Preheat oven to 375°F.
- Let all the ingredients come to room temperature before you begin.
- Using the paddle attachment of a stand mixer, cream the butter, brown sugar, and the salt on low speed.
Note: The longer you cream these ingredients, the more air you'll incorporate, giving you a lighter cookie. If you want a chewier cookie, cream only enough to combine the ingredients.
- Add the eggs, vanilla and milk and mix until blended.
- Sift the flour, baking soda, and baking powder together into a separate bowl.
- Combine the oats with the dry ingredients.
- Add the dry ingredients to wet ingredients and mix until they're combined.
- Mix the raisins into the dough.
Note: If the raisins are hard, you can soak them in a bowl of hot water for about half and hour, then drain them and dry them thoroughly with paper towels before adding them to the dough.
- Prepare your baking sheet pan by greasing it with butter or shortening or lining it with parchment paper. Or use a silicone baking mat, which is my favorite technique.
- Using a 1 oz scoop or the equivalent, drop 1 oz balls of dough onto your sheet pan, leaving enough room between them to allow for them to spread.
- Bake 10-12 minutes or until the edges and bottoms of the cookies are beginning to look golden brown.
- When the cookies are cool enough to handle but still warm, remove them from the pan and cool them on a wire rack. You can eat them as soon as they're cool enough that they won't burn your mouth. Or if you'll be storing them, make sure they've cooled thoroughly first.
The recipe may be halved, or you can prepare the dough through step 8 and freeze some or all of it for later.
To freeze cookie dough, roll it into a tube and wrap it tightly in plastic wrap. Later you can simply unwrap the tube, cut the frozen dough into single-cookie slices and bake normally.