Well, I made it all of a week into January before posting another sweet recipe. But hey, like I always say, everything in moderation, right? And trust me when I tell you, these oatmeal raisin cookies are worth a little splurge. They are, hands down, my favorite oatmeal raisin cookies of all time, and I’ve tried many, many recipes so I feel pretty confident in that declaration.
The recipe comes from Bouchon Bakery, a book whose praises I’ve sung several times already. If you still haven’t gotten your hands on a copy, run, don’t walk, to your local library and borrow one. I can almost guarantee you’ll be convinced to purchase the book after spending a few minutes with it.
So, what makes me love these oatmeal raisin cookies so much? Well, first of all, the texture. They are crisp on the outside and so, so chewy inside. I’m a chewy cookie girl anyway, but these cookies set a new standard for chewy. And the flavor was amazing – from the vanilla paste to the cinnamon and the plump raisins, I wouldn’t change a thing.
Before I bake I almost always have someone lined up to take the treats off my hands when they’re ready; I made these cookies on a whim one weekend, though, and didn’t have anyone to share them with (well, aside from Shane but he doesn’t do oatmeal or raisins). Upon trying my first cookie I was pretty glad I hadn’t promised them to anyone else, I didn’t want to share
PS – Just a reminder, the site is going down tonight and won’t be back up until Friday so today is the last day to access any recipes you might need later this week!
- 144 g (1 cup plus 1 teaspoon) all-purpose flour
- 7.7 g (1 tablespoon) ground cinnamon
- 7.4 g (1½ teaspoons) baking soda
- 3.6 g (1¼ teaspoons) kosher salt
- 155 g (5.5 oz, 11 tablespoons) unsalted butter, at room temperature
- 140 g (1/2 cup plus 3½ tablespoons lightly packed) light brown sugar
- 69 g (1/4 cup plus 1½ tablespoons) granulated sugar
- 62 g (1/4 cup) eggs
- 7.7 g (1¼ teaspoons) vanilla bean paste
- 155 g (2 cups) old-fashioned oats
- 156 g (1 cup) raisins
- In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until very creamy, about 2 minutes. Add both sugars, and continue beating on medium speed for 3-4 minutes, or until the mixture is very fluffy (scraping down the sides of the bowl as necessary). Mix in the egg and vanilla on low speed just until combined.
- With the mixer on low, gradually add the dry ingredients mixing just until incorporated. Add the oats and raisins and continue mixing on low just until evenly distributed through the dough. Cover the bowl and refrigerate the dough for 30 minutes.
- Meanwhile, preheat oven to 325 F with racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
- Using a very large cookie scoop portion the dough into 12 equal portions, about 72 g each (these cookies will be quite large, feel free to make them smaller if you want, but keep in mind your baking time will be shorter). Place 6 cookies on each baking sheet, giving them plenty of room to spread. Allow the dough to come to room temperature.
- Bake for about 18 minutes (rotating the baking sheets halfway through), or until the edges are set and the cookies are golden brown. Transfer the baking sheets to wire racks and allow the cookies to cool for a few minutes then remove them to the racks to cool completely.
- Store cookies in an airtight container for up to 3 days.