In JennieÕs Kitchen
meals made easier, one
recipe at a timeª
Oatmeal Raisin Cookies
Makes 4 dozen
One thing IÕve learned
from years of cookie baking is do it one sheet at a time. I notice a
considerable difference when baking mutiple sheets, and this reflects the drop
in temperature from opening the door to alternate the pans, as well the way the
heat is circulating based on the rackÕs placement in the oven. Patience is a
virtue, and a worthy one to make the perfect batch of cookies, in my opinion.
Investing in a cookie
scoop is another good idea if even size and shape is your goal. Bake the whole
batch or freeze half for when unexpected company shows up. Just drop by teaspoonfuls onto a baking
sheet and place in freezer until dough is set. Store frozen, unbaked cookies in
a ziptop bag in the freezer and bake for a total of 12 to 16 minutes, depending
on how chewy or crispy you prefer them.
1 1/2 cups (157 grams)
old-fashioned rolled oats
1 1/2 cups (213 grams) flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 cup (4 ounces) butter
1/2 cup (112 grams) sugar
1/2 cup (93 grams) packed
dark brown sugar
2 large eggs, at room
temperature
2 teaspoons vanilla extract
2 cups (248 grams) raisins
Preheat the oven to 375¼F.
Line two baking sheets with parchment paper or silicone liners.
Whisk oats, flour, baking
soda, salt and cinnamon together in a bowl; set aside.
Cream butter and sugars in
the bowl of a stand mixer. Add the
eggs, and beat until light and fluffy.
Reduce the mixer speed to low and gradually add the flour mixture. Once all the flour has been mixed in,
turn the speed up to medium-high and beat for 15 seconds. Stir in the raisins.
Drop 1 1/2-inch rounds of
dough (30 grams each, if you really want to be exact), 2-inches apart, onto the
prepared baking sheets. Bake 8
minutes for chewy cookies, or 11 minutes for crisper cookies. Remove from oven and let cool on baking
sheets for 2 minutes. Transfer to
a wire rack to finish cooling.