With hearty oats, plump raisins, rich brown sugar and fragrant cinnamon, there's a lot to love about homemade oatmeal raisin cookies. While one's ideal cookie is a personal choice, these should please most palates. A few key tricks, such as plumping the raisins, chilling the dough and baking it still cold from the refrigerator result in a thick, chewy and flavorful cookie.
Active time: 45 minutes; Total time: 1 hour 15 minutes
Make Ahead: The plumped raisins can be prepared up to 1 week in advance and refrigerated. The dough can be prepared and refrigerated up to 1 day before baking.
Storage Notes: The cookies can be stored in an airtight container at room temperature for up to 1 week. The raw, portioned cookie dough can be frozen, tightly wrapped, for up to 3 months. When baked from frozen, add a couple of minutes to the baking time.
Servings:
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 20 servings; makes 20 cookies
Ingredients
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1 1/2 cups (227 grams/8 ounces) dark raisins
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2 sticks (227 grams/8 ounces) unsalted butter, at room temperature
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1 cup packed (220 grams/7 3/4 ounces) dark brown sugar
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1/3 cup (65 grams/2 1/4 ounces) granulated sugar
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2 large eggs, at room temperature
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1 1/2 teaspoons vanilla extract
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1 1/2 cups (190 grams/6 3/4 ounces) all-purpose flour
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1 1/2 teaspoons ground cinnamon
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1 teaspoon baking powder
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3/4 teaspoon fine sea salt
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1/4 teaspoon ground allspice (optional)
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3 cups (270 grams/9 1/2 ounces) old-fashioned rolled oats
In a small saucepan, add the raisins and cover with water. Bring to a boil over high heat, then remove from the heat and let sit for 10 to 15 minutes; drain and let cool for at least 10 minutes while you start making the cookie dough.
In a large bowl of a stand mixer fitted with a paddle attachment (or a large bowl and a handheld mixer or a wooden spoon), beat the butter and both sugars on medium speed until smooth, about 3 minutes. Mix in the eggs and vanilla until homogeneous. Reduce the speed to low, add the flour, cinnamon, baking powder, salt and allspice, if using, and mix until evenly combined, making sure to scrape the bottom of the bowl if using a stand mixer. Mix in the oats and raisins until evenly distributed; do not overmix. Refrigerate for at least 30 minutes and up to overnight.
Position racks in the upper and lower thirds in the oven and preheat to 350 degrees. Line two large, rimmed baking sheets with parchment paper.
Scoop heaping 3-tablespoon balls (a large cookie scoop, about 65 grams) of dough onto the prepared baking sheets at least 1 1/2 inches apart, and flatten into pucks roughly 3/4-inch thick. Bake the cookies for about 16 minutes, rotating the baking sheets halfway, until golden around the edges. Let cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
From Voraciously staff writer Aaron Hutcherson.
Tested by Aaron Hutcherson and Becky Krystal.
Email questions to the Food Section at food@washpost.com.
The Link LonkMarch 03, 2021 at 04:20AM
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Oatmeal Raisin Cookies - Washington Post
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