Oatmeal Raisin Cookies

Chef’s Note

“You’ve made oatmeal-raisin cookies before, so why try these? Because they’re moist, chewy and loaded with raisins – and they’re better than any you’ve tried before! From Cuisine Magazine”






36 cookies




  • Whisk together and set aside
  • 2 cupsall-purpose flour
  • 1 teaspoonbaking soda
  • 1 teaspoonbaking powder
  • 1 teaspoonkosher salt
  • Cream wet ingredients
  • 1 cupunsalted butter, softened
  • 1 cupsugar
  • 1 cupdark brown sugar, firmly packed
  • 2 largeeggs
  • 2 teaspoonsvanilla
  • Then stir in
  • 3 cupsoats (not instant)
  • 1 12 cupsraisins
  • Directions

  • Preheat oven to 350°.
  • Whisk dry ingredients; set aside.
  • Combine wet ingredients with a hand mixer on low.
  • To cream, increase speed to high and beat until fluffy and the color lightens.
  • Stir the flour mixture into the creamed mixture until no flour is visible.
  • (Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate.
  • Fill a #40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of dough).
  • Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
  • Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
  • Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.
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