This recipe was inspired by the cookie scoop I used here to make these evenly-sized cookies. My friend Tom gave me this thoughtful gift, knowing that I’m quite obsessed with baked goods being perfectly uniform in size and shape. I think he totally deserved a batch of cookies in return, no? His request was pretty simple; he just wanted a batch of the old-fashioned kind of oatmeal raisin cookies. But, being me, I wanted to be creative and throw in a handful of walnuts, or substitute the raisins with cranberries (not only is he not a fan of cranberries, he “super hate cranberries, period”, or so he claims). Well, I have to respect his likes and dislikes, right? So the cookies were made exactly to his liking. And then devoured.
The simple combination of oatmeal and raisins is pretty tasty, I must admit! Seemingly plain, these cookies are anything but ordinary. They have a slightly crispy exterior, and are nice and soft on the inside. I ate one of them, and stopped myself immediately before I had nothing left to send over.
Old-Fashioned Oatmeal Raisin Cookies
Adapted from Smitten Kitchen
(makes 8 large cookies)
½ cup unsalted butter, softened
2/3 cup brown sugar
1 egg, at room temperature
½ tsp vanilla extract
¾ cup all-purpose flour
½ tsp baking soda
½ tsp cinnamon
¼ tsp salt
1½ cup old-fashioned oats
¾ cup raisins
Preheat the oven to 350°F. Line baking sheets with parchment paper.
In a mixing bowl, cream together the butter and brown sugar until they are well mixed. Add in egg and vanilla and blend well. In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Add the flour mixture into the wet ingredients and stir to combine. Fold in oats and raisins until they are incorporated into the dough.
Spoon the mixture by heaping tablespoons onto the baking sheets. Bake for 10-15 minutes, or until the edges of the cookies are browned.
Allow the cookies to cool for 10 minutes. Transfer them to a wire rack to cool completely.
*Oatmeal cookies are best when baked right after mixing. If you allow the dough to sit in the refrigerator, the oats and raisins tend to draw out the moisture from the batter and the resulting cookie becomes tough and crumbly instead of crispy on the outside and soft and chewy on the inside. But if you really can’t bake it right away, you should pre-mix and refrigerate the dough, then fold in the oats and raisins right before you’re ready to bake.
*If you’re baking the cookies on two oven racks, rotate the baking sheets midway through baking for even brownness (front to back, top to bottom, and vice versa)
*Having your egg ready at room temperature is really important. If you add a cold egg right into the butter mixture, the softened butter will firm up again and separate from the egg and sugar. To bring eggs to room temperature, you can take them out of the fridge and leave them on the countertop about 30 minutes before you plan to use them. A quicker way? Place the eggs in a bowl of lukewarm water (not boiling water, because you don’t want to cook them!) and they should be ready for use in 10 minutes.