American
Oatmeal Raisin Cookies
Chewy oatmeal raisin cookies pair plump fruit and toasted oat flavor with crisp golden edges, a softly set center, cinnamon, and restrained sweetness.
20 servings · 20 minutes prep · 26 minutes cook
Ingredients
Fruit
- 1 cup raisins
- 1 cup hot water for soaking
Cookie Dough
- 1/2 cup unsalted butter, softened
- 2/3 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1 1/2 cups old-fashioned rolled oats
Directions
Prepare the Fruit and Dough
- Cover the raisins with the hot soaking water for 10 minutes, then drain and blot thoroughly dry.
- Beat the butter, brown sugar, and granulated sugar until smooth and slightly lightened, about 2 minutes. Beat in the egg and vanilla.
- Stir together the flour, baking soda, cinnamon, and salt. Mix into the butter just until no dry flour remains, then fold in the oats and drained raisins. Chill 30 minutes.
Portion and Bake
- Heat the oven to 350°F / 175°C and line two sheets. Scoop twenty 2-tablespoon portions, space them 2 inches apart, and flatten each to 1/2 inch thick.
- Bake one sheet at a time until the edges are amber and centers no longer look wet, 12 to 14 minutes. Cool on the sheet 8 minutes, then move to a rack.
