Oatmeal Raisin Cookies

Makes 2 dozen

One thing I’ve 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 rack’s 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 375ºF. 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.