Oatmeal raisin cookies
Preppy Kitchen · ♥ 25K likes · 1.3M views · 10 min video
Read about cookies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 180 g all-purpose flour
- ¾ tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp allspice or cardamom
Whisk the flour, baking soda, baking powder, salt and cinnamon together in a big bowl and set aside.
- 226 g butter
Put the room temperature butter in a large bowl; it should take a fingerprint easily and bend without feeling firm inside.
Softening the butter
- 100 g granulated sugar
- 220 g packed brown sugar
Add both sugars and beat on medium about three minutes until light and fluffy.
Why two sugars
- 2 whole large eggs
- 10 ml vanilla extract
Beat in the eggs one at a time, then the vanilla.
Add the flour mixture and mix on low only until almost combined, with streaks of flour still showing.
Adding flour and oats
- 280 g old fashioned rolled oats
Fold in the oats with a spatula until evenly distributed, without overmixing.
- 160 g raisins
Fold in the raisins, or the same weight of any mix-in.
Scoop two tablespoon-sized portions, cover, and chill at least one hour and up to 72 hours; the longer the chill, the chewier the cookie.
Scooping and chilling for chewiness
Bake at 350F for 12 to 14 minutes, until golden with centres that still look wet; one minute separates a perfect cookie from a dry one.
Store up to five days in a sealed container with a piece of bread or a couple of marshmallows to keep them moist.