I love a good oatmeal raisin cookie.
(As opposed to a bad one!)
I definitely got this from my dad and it seems as though I’ve passed it onto my youngest who has been begging me to bake him some.
I am very fussy about my oatmeal raisin cookies. Very!
They have to be super chewy and super buttery. They don’t need to be overly sweet but they need to be full of plump, juicy raisins. I don’t like hard oatmeal raisin cookies. I don’t like them to be cakey either.
I’m looking for something with a low butter to flour ratio.
So when I tell my daughter (who was in the mood to bake) just what I wanted she pulled up a recipe from Martha Stewart. And, in my opinion, Martha Stewart can do no cookie wrong.
And let me tell ya, these were the best oatmeal raisin cookies I have ever had!
1 1/2 cups old-fashioned rolled oats (not quick-cooking)
1/2 cup all-purpose flour, (spooned and leveled)
1/2 cup raisins
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, room temperature
1/2 cup packed dark-brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1. Preheat oven to 350 degrees. In a medium bowl, whisk together oats, flour, raisins, baking soda, and salt; set aside. Using an electric mixer, beat butter and sugars until light and fluffy, scraping down bowl as necessary. Add egg and vanilla; beat until combined. Gradually add oat mixture; beat just until combined.
2. Drop dough by rounded tablespoonfuls, 2 inches apart, onto two baking sheets. Bake until cookies are golden brown but still soft, 12 to 16 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.
Makes 2 dozen nicely sized or 1 dozen large cookies, as seen below.