November 8, 2012

Oatmeal-Raisin Cookies


Oatmeal-Raisin Cookies

Nothing beats a good Oatmeal-Raisin Cookie, at least according to some folks. They may not be my absolute favorite cookies, but I do like them, especially when they're chewy and moist. Here's how I like to make them.


The recipe that comes on boxes of oats is just fine, except it's a larger batch than I want most of the time, and the flavor is a little thin for my taste. So I've altered it to make it the way I prefer. You'll need a good scale to make these correctly; the cup equivalents of the weights are best approximations but not truly accurate. This recipe will produce 10–12 fairly large cookies, or about 15 smaller ones.

Oatmeal-Raisin Cookies
115 grams (½ cup, or 1 stick) unsalted butter, softened
125 grams ( ⅔ cup, packed) light brown sugar
1 large egg
½ teaspoon vanilla paste

95 grams (¾ cup) all-purpose flour
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon kosher salt (or ¼ teaspoon table salt)

125 grams (1½ cups) rolled oats
125 grams (¾ cup) raisins

Oven: 350°F (175°C)

Combine the first four ingredients in a large bowl and cream until slightly fluffy. In a second bowl, combine the next four ingredients and whisk together. Finally, add the dry ingredients, oats, and raisins to the wet ingredients and mix until all the ingredients are moistened.

For the best results, you need to chill the dough. If you're going to bake your cookies right away, just cover the bowl and refrigerate it for 20–30 minutes. Alternatively, scoop the dough into nice rounds and put them about two inches apart onto a parchment-lined cookie sheet and chill for about 20 minutes. If you're going to scoop with your hands, wet them thoroughly and less dough will stick to them. Should you have high quality nonstick cookie sheets, the parchment paper is unnecessary.

While the dough is chilling, preheat your oven. Bake the cookies for 10–12 minutes, until the outer edge is firm and beginning to crisp but the center is still somewhat soft. Remove from the oven and let the cookies rest about 5 minutes on the hot pan before removing to a cooling rack.

I find that these cookies are great to make ahead. Do a double batch, then scoop the cookies like you would for baking, but don't worry about the spacing; instead, use a pan that will fit into your freezer. Freeze for at least an hour, then put the raw cookies into a plastic bag and label them. When you want cookies, preheat the oven and put as many cookies as you want to make onto a parchment-lined cookie sheet. Baking time will be quite a bit longer, perhaps as much as 18–20 minutes, so keep a close watch on them.

4 comments:

  1. Jolene (www.everydayfoodie.ca)November 8, 2012 at 2:16 PM

    These are one of my favourite kinds of cookies ... but what is vanilla paste? What happens if I can't find any?

    ReplyDelete
  2. Vanilla paste is becoming fairly common. It has a sugar base and actual seeds from the vanilla bean so unlike vanilla extract, it has no alcohol and its flavor and aroma improve in the food rather than being at its peak in the oven. If you can't find vanilla paste, use the same amount of vanilla extract.

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  3. I am here for the first time, came from another blog. Grateful I did: love chefs blogs, so much to learn! I am also very thankful for metric measurement as cups can be quite tricky, especially in baking.
    (www.picnicatmarina.com)

    ReplyDelete
  4. Welcome! I prefer weighing ingredients for baking, and I prefer metric because it's so much easier to scale recipes up or down in metric than in cups or even pounds and ounces.

    ReplyDelete