My Favorite Oatmeal Raisin Cookies
Serves: Yield varies based on size of cookies
The recipes in this book are given in both weight and volume measurements. I made the cookies using the weight measurements and would urge you to do the same for the best results. You can substitute vanilla extract for the vanilla bean paste. Also, if your raisins are not plump, rehydrate by pouring hot water over them and letting them soak for 30 minutes. Drain and dry thoroughly before using in the recipe.
  • 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
  1. 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.
  2. 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.
  3. Meanwhile, preheat oven to 325 F with racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
  4. 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.
  5. 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.
  6. Store cookies in an airtight container for up to 3 days.
Recipe by Tracey's Culinary Adventures at