Oatmeal Raisin Cookies
Ingredients
170g salted butter; if using unsalted, add 3.5g kosher salt, melted
125g light brown sugar
65g fine cane sugar
1 egg + 1 egg yolk, room temperature
1 tbsp vanilla extract
175g all purpose flour
55g old-fashioned rolled oats
100g raisins
1/2 tsp baking soda
Method
In a small saucepan, melt the butter and add the salt if using unsalted butter. Set aside and allow the butter to cool slightly.
In a large bowl, whisk together the brown sugar, cane sugar, vanilla, and eggs until smooth and frothy, the mixture will lighten in color. Add the cooled butter and whisk until fully combined.
In a separate bowl, combine the flour, oats, raisins, and baking soda. Add the dry ingredients to the wet ingredients and use a rubber spatula to mix until no pockets of flour remain.
Cover the bowl and refrigerate the dough for at least 1 hour.
When ready to bake, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats. Using an ice cream scoop, portion 5 cookies onto each tray, leaving plenty of space between them to allow for spreading.
Bake for 13 minutes in the middle of the oven, until the edges are golden, but the centers remain soft. Remove the pans from the oven and gently tap them on the counter to slightly deflate the cookies. Let them cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
Serve and enjoy!
NotesRoom Temperature Eggs
This might not seem like a big deal and may feel like an annoyance to remember, but the difference it makes in the dough is noticeable. Cold eggs are harder to incorporate into dough. Eggs that are at room temperature blend much more easily with the other ingredients, which ultimately leads to a fluffier, lighter end result. If you forget to take the eggs out ahead of time, simply fill a glass jar or large vessel with hot water and allow the eggs to sit in the warmth for at least 5 minutes before using. The eggs will crack more easily, and when added to properly creamed butter, the mixture should not break. Everything should stay smooth and well emulsified.
Freeze Dough
After scooping the cookie dough onto a tray, place the tray in the freezer and freeze until the dough balls are firm. Once frozen, transfer them to a zip-top bag, pressing out as much air as possible. Store for up to 1 month for the freshest taste. You can bake directly from frozen; the cookies may just need 1–2 extra minutes to the baking time.
Butter
Salt is one of the most important ingredients in a cookie. Without it, you are left with bland cookies that taste as if they need more sugar when you have already added so much. Salt enhances flavor and will bring out the sweetness of the cookie. I prefer to use salted butter, but if you are in a pinch and only have access to unsalted, add about 3-4g of salt to this recipe when you are melting the butter. Good quality salted butter will have a salt percentage of around 2%, and that is the perfect amount, so that's what we will add. Trust me on this one!
