Oatmeal Raisin cookies are honestly one of my favorites. They taste like home, warmth, spices, and comfort. I think a lot of people don’t usually think about these as a first choice for a cookie – but before you stop reading, you need to consider trying these! I know there are a lot of oatmeal raisin cookies out there that are too dry, too brittle, or just aren’t the right flavor – but I love this version! They are fluffy, doughy, with a taste a cinnamon, and a good amount of raisins without being overwhelming.
Let me know what you think!
Oatmeal Raisin Cookies
Ingredients
- 1/2 cup butter unsalted softened
- 1/4 cup granulated sugar
- 1/2 cup + 2 tablespoons brown sugar
- 1 egg
- 1 1/4 cups + 2 tablespoons all purpose flour
- 2 tablespoons cornstarch
- 3/4 cup Old Fashioned Oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt I like to use 1 teaspoon
- 1/4 teaspoon cinnamon
- 3/4 cup raisins
Instructions
- Preheat oven to 425 degrees or 400 convection with rack in center of oven.
- In the bowl of a stand mixer, or a large mixing bowl, place softened butter, and both sugars. Blend until there are no visible chunks of butter, about 1 minute on low or medium low.
- Add egg and mix until smooth on low or medium low.
- Stop mixer and add flour, cornstarch, oats, baking soda, salt and cinnamon. Mix on low until just incorporated.
- Add the raisins, and mix until just combined.
- Measure out 3 oz portions using a kitchen scale, or a little smaller than a baseball. Do not compact the dough or use a cookie scoop and stack the cookie high so it will still be thick after baking.
- Place the cookies on a prepared cookie sheet, lined with aluminum foil.
- Bake for 5-6 minutes or until the cookie is barely set and golden on top.
- Remove from oven and let sit for at least 30-60 minutes to allow the cookie to set up.
Notes
If you make this recipe, remember to tag me on Instagram @bread_andbreakfast, and use the hashtag #breadandbreakfast
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