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Target: 9 × 11 inches · portrait
Oatmeal Raisin Cookies
Chewy oatmeal raisin cookies get their tender centers from a short dough chill and a bake that stops when the edges turn golden.
Ingredients
1 cup raisins
1 cup unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp fine salt
3 cups old-fashioned rolled oats
Equipment
Stand mixer or hand mixer · Medium mixing bowl · Two rimmed baking sheets · Parchment paper · Cookie scoop · Wire cooling rack
Prepare the oven and dough
01. Soak firm, dry raisins in warm water for 5 minutes, then drain and pat them dry; skip soaking plump raisins.
02. Heat the oven to 350 F and line two rimmed sheets with parchment so dough can be baked after chilling.
03. Whisk flour, baking soda, cinnamon, and salt until evenly combined.
Mix the cookie base
04. Cream softened butter with brown and granulated sugars until cohesive and slightly lighter, scraping the bowl once.
05. Beat in eggs one at a time, then vanilla, until smooth and no egg streaks remain.
06. Mix in dry ingredients only until nearly combined, then fold through oats and raisins so the dough stays tender.
Chill and portion
07. Cover and chill the dough for 30 minutes; the firmer dough portions cleanly and is less likely to spread too fast.
Bake and cool
08. Scoop about 1 1/2 tablespoons per cookie and bake at 350 F for 11 to 13 minutes, switching sheet positions halfway; remove when edges are golden and centers remain soft.
09. Let cookies set on the hot pans for 5 minutes, then move them to a rack so the bottoms do not keep browning.