Chewy Oatmeal Raisin Cookies
Thick, chewy oatmeal cookies with plump raisins, warm cinnamon and crisp golden edges. A short chill keeps them from spreading thin.
Chef's note Pull them while the middles look a touch underdone. They set as they cool, and that's how they stay chewy for days.
Chef's note Pull them while the middles look a touch underdone. They set as they cool, and that's how they stay chewy for days. Weigh the flour if you can; too much makes them cakey.
Ingredients
- 1 cup raisins 150 g
- 1 cup unsalted butter 2 sticks (226 g), softened
- 1 cup light brown sugar 200 g, packed
- ½ cup granulated sugar 100 g
- 2 large eggs at room temperature
- 2 tsp vanilla extract
- 1½ cups all-purpose flour 180 g
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¾ tsp fine salt
- 3 cups old-fashioned rolled oats 270 g
Steps
Soak 1 cup raisins in hot tap water 10 minutes, then drain and pat dry. Plump raisins stay soft in the oven.
Beat 1 cup unsalted butter, 1 cup light brown sugar and ½ cup granulated sugar with a mixer on medium until light and fluffy, about 2 minutes. Beat in 2 large eggs one at a time, then 2 tsp vanilla extract.
Whisk 1½ cups all-purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon and ¾ tsp fine salt, and mix them into the butter on low just until combined. Stir in 3 cups old-fashioned rolled oats and the raisins.
Cover and chill the dough 30 minutes so it firms up and the cookies don't spread thin.
Heat the oven to 350°F and line two sheet pans with parchment. Scoop the dough into balls about the size of a golf ball and set them 2 inches apart, 12 to a pan.
Bake 11 to 13 minutes, one pan at a time or rotating halfway, until the edges are golden and the centers look slightly underdone. Cool on the pan 5 minutes, then move to a rack.
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