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 raisins (or my favorite currants or the chocolate-covered raisins called Raisinets) into half the cookie dough, leave the other half plain.
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 30 cookies
- 1/2 cup (1 stick, 113g) unsalted butter, room temperature (see ALANNA’s TIPS)
- 1/2 cup (111g) white sugar
- 1/2 cup (105g) brown sugar
- 1 large egg
- 1 tablespoon (yes, tablespoon!) vanilla
- 1 cup all-purpose flour, fluffed to aerate before measuring or 135g
- 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 raisins, currants (my favorite) or Raisinets (optional)
Preheat oven to 350F.
In a mixing bowl, cream the butter and sugars well with an electric mixer. Add the egg and vanilla and combine well. (Caution: What follows is an unorthodox but mixing shortcut.) Add flour, cinnamon, soda and salt to bowl without mixing into butter mixture. With a spoon, lightly combine them on top, still without incorporating. Finally, use the mixer to combine well. With a wooden spoon, stir in the oatmeal and, if you’re a raisin-lover, the raisins, currants or Raisinets.
Using two spoons, one to scoop and one to scrape, fill a baking sheet, leaving room for spreading, shaping dough a bit to make round. Bake for 12 – 15 minutes; watch the first tray carefully, the time seems to vary from batch to batch and depends much on whether baking on non-stock cookie sheets, silicone mats or on parchment. In general, bake for 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.
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