Oatmeal Raisin Cookies Recipe
Large, soft and chewy raisin oatmeal biscuit with melted chocolate pieces. If you soak the raisins and don't overbak them, they will stay soft for days.
Ingredients
- 1 cup semisweet chocolate chips
- 1 cup raisin
- 2 cups old rolled oats
- 1 teaspoon pure vanilla extract
- 1 large egg, at room temperature
- 8 tablespoons unsalted butter, at room temperature
- 1/4 cup sugar
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup all-purpose flour
Instructions
- Preparation: Preheat oven to 350°F with rack in center of oven. Line 2 baking sheets with butter paper and set aside. Put the raisins in a bowl of warm water and soak for 15 minutes, then drain well and pat dry with paper towels.
- In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, and salt.
- In stand mixer fitted with the paddle attachment, cream together butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy (2 minutes). Beat eggs and vanilla and mix well. With mixer running, gradually beat in flour mixture, stirring until completely combined.
- Add the oats, raisins and chocolate and mix until combined. The dough will be thick.
- Divide the dough balls into 16 (2-inch diameter) balls (use 3 tablespoons or 2 ounces of biscuits to make equal biscuit pieces). Flatten each ball slightly with the back of the measuring cup.
- Bake one baking tray at a time for 12-14 minutes or until edges are slightly golden, then remove from oven immediately. Don't overcook the bread. Cool in skillet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days.