My family's favorite recipe for chewy oatmeal raisin cookies. It makes life simple for bakers in families with raisin-lovers and raisin-haters. Have it both ways! Stir in raisins (or the less-sweet and smaller currants, or the chocolate-covered raisins called Raisinets) into half the cookie dough, leave the other half plain.
"I love this recipe. ... I will use this recipe as a base for cookies for many years to come." ~ Kerri
"... never had so many requests for cookies as I do for this recipe." ~ Anonymous
"... they have been great. My only "complaint" is that they are so good, they usually disappear in a day or two." ~ DMan
"These were fabulous!" ~ Erica
"They were very tasty ..." ~ forget-me-not
"They are Delic!" ~ Jennifer
For all the debate, it might be a presidential election. For all the ferocity, it might be a battle between good and evil. You see, some folks are mighty single-minded about the role of raisins in oatmeal cookies.
One loud camp insists that an oatmeal cookie is only worth eating when packed with wrinkles of dried grape. Another maintains raisins are ruinous to an otherwise decent oatmeal. Then there’s the sassy set that looks to introduce – insert hand-wringing histrionics – chocolate chips into the equation.
Lucky for all, this cookie recipe rides a fence that crosses camps. Love raisins? This is your cookie. Abhor raisins? This is your cookie. Love raisins and chocolate? I recommend Raisinets, the chocolate-covered raisins found at movie-theater snack counters.
It’s a classic oatmeal raisin cookie, sweet but not too sweet, crisp on the edges but moist and chewy in the middle. Whatever your reception to raisins, it’s one great cookie.
THE FAMILY RECIPE for
OATMEAL RAISIN COOKIES
Total time: 45 minutes
Makes about 42 small cookies
- 1/2 cup (1 stick, 113g) butter, room temperature (see ALANNA’s TIPS)
- 1/2 cup (100g) white sugar
- 1/2 cup (100g) brown sugar
- 1 large egg
- 1 tablespoon (yes, tablespoon!) vanilla
- 1 cup all-purpose flour, fluffed to aerate before measuring or 125g
- 1/2 teaspoon cinnamon (see TIPS)
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1-1/4 cups (115g) oatmeal (old-fashioned or quick, not instant)
- 1 cup (140g) currants (my favorite) or raisins (traditional) or Raisinets (wonderful!)
Heat oven to 350F/175C.
In a mixing bowl, cream the butter and sugars well with an electric mixer, but don't overmix, you don't want to add so much air that the cookies will "fluff up and then fall" in the oven. Add the egg and vanilla and combine well.
(Caution: What follows is an unorthodox but mixing shortcut. If you prefer, mix these ingredients separately in a bowl, then use the mixer to combine with the butter mixture.) Add the flour, cinnamon, soda and salt to bowl without mixing into the butter mixture. With a spoon, lightly combine them on top, still without incorporating. Finally, use the mixer to combine well.
With the mixer or a wooden spoon, stir in the oatmeal and currants, raisins or Raisinets.
Using two spoons, one to scoop and one to scrape (a cookie scoop works great too), fill a baking sheet, shaping the dough a bit to make round, leaving room for the cookies to spread a little.
Bake for 10 – 13 minutes – but do watch the first tray carefully, the time seems to vary from batch to batch and depends much on whether baking on non-stick cookie sheets, silicone mats or on parchment. In general, bake for a shorter time for chewy cookies, a longer time for crispy cookies. Let cool slightly, then transfer to paper towels or wire racks to finish cooling.
Per Small Cookie, with currants: 70 Calories; 2g Tot Fat; 2g Sat Fat; 10mg Cholesterol; 60mg Sodium; 11g Carb; 1g Fiber; 7g Sugar; 1g Protein. WEIGHT WATCHERS POINTS WW Old Points 1.5, WW PointsPlus 2
Whole Batch (easy math for larger cookies) 2977 Calories; 100g Tot Fat; 62g Sat Fat; 456mg Cholesterol; 2559mg Sodium; 478g Carb; 25g Fiber; 296g Sugar; 40g Protein.
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