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Oatmeal Raisin Cookies
RECIPE BY: Bev
You've made oatmeal-raisin cookies before, so why try these? Because they're moist, chewy, and loaded with raisins...and they're better than any you've tried before! From Cuisine Magazine.
Posted on: Jul 30, 2002
Ingredients
Whisk together and set aside
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
Cream wet ingredients
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 cup dark brown sugar, firmly packed
- 2 large egg
- 2 teaspoons vanilla
Then stir in
Directions
1
Preheat oven to 350°.2
Whisk dry ingredients; set aside.3
Combine wet ingredients with a hand mixer on low.4
To cream, increase speed to high and beat until fluffy and the color lightens.5
Stir the flour mixture into the creamed mixture until no flour is visible.6
(Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate.7
Fill cookie scoop with dough.8
(Use a #40 cookie scoop; it measures 2 tablespoon of dough) Press against side of bowl, pulling up to level dough.9
Drop 2-inches apart onto baking sheet sprayed with nonstick spray.10
Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.11
Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.
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Featured Reviews for This Recipe
From: powlita
On May 12, 2008
Holy crap! I made these. Not only are they soft and not overwhelmingly oaty, they carmalized sugar taste in them was delicious. I substituted cranberries for raisins and left the creamed sugar mixure out until it was extremely soft - almost liquid. People have been offering to buy batches of these cookies off me. Love this recipe
From: Chef Boy R Bellin
On May 11, 2008
These cookies turned out great although I did make a couple substitutions. I blended 1 cup of oats in the blender until finely ground, added a bag of butterscotch chips and about a cup of macadamia nuts. They tasted great. I omitted the rest of oats and raisens. Only thing I wonder is why they came out so flat? The taste was great but I wish they would have been a little more full and "fluffy." Still a 5 star in my book and I'll be using this again soon
From: Lennie
On Nov 15, 2002
I swear on a stack of cookbooks that these cookies are near to perfection! I like oatmeal cookies (BUT only when they're soft and chewy; I don't like crispy oatmeal cookies) but my son and hubby don't like 'em at all. With anticipation of a personal oatmeal-cookie-feast, I halved this recipe and whipped up the batch this afternoon — easy to prepare. I made one change with regards to ingredients: I soaked the raisins in some hot water and dark rum for about 15 minutes, then drained well. As for preparation, I used a small scoop, baked them for just 10 minutes, and they were (are!) divine — soft and tender and chewy. My yield (small scoop, half of this recipe) was 41 cookies. A true Hall of Fame cookie, Bev!
From: MizzNezz
On Oct 22, 2002
WOW!! These are the BEST oatmeal raisin cookies ever!! Soft, moist, chewy, the texture is perfect! I used unsalted butter and added 1/2 t cinnamon. These cookies are as good as any bakery sells. This will be my oatmeal cookie recipe from now on! Thanks Bev!!!
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cookies 41g Recipe makes 36 cookies) |
||
| Calories 163 | ||
| Calories from Fat 53 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.9g | 9% | |
| Saturated Fat 3.4g | 17% | |
| Monounsaturated Fat 1.6g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 25mg | 8% | |
| Sodium 101mg | 4% | |
| Potassium 103mg | 2% | |
| Total Carbohydrate 26.2g | 8% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 15.2g | ||
| Protein 2.4g | 4% | |
| Vitamin A 171mcg | 3% | |
| Vitamin B6 0.0mg | 1% | |
| Vitamin B12 0.0mcg | 0% | |
| Vitamin C 0mg | 0% | |
| Vitamin E 0mcg | 0% | |
| Calcium 25mg | 2% | |
| Iron 0mg | 3% | |
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