Oatmeal-Raisin Cookies


Classic Oatmeal-Raisin cookies made yummier with extra raisins than most recipes call for. Soaking the raisins first provides better texture in the finished product. Adapted from NYT Cooking. High altitude instruction: Add 1/4 cup all-purpose flour.
1 1/2 cups raisins
1 cup (2 sticks) unsalted butter, softened
1 cup dark brown sugar, packed
1/3 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 cups/270 grams rolled oats (not instant)
1 Cover raisins with hot water and let soak for 10 minutes. Drain and set aside.

2 Heat oven to 350°F. Line two large cookie sheets with parchment paper or reusable silicone liners.

3 Using an electric mixer, beat butter in a large bowl until creamy. Add brown and granulated sugars, then beat until fluffy, about 2 minutes. Beat in eggs, one at a time, until fully incorporated. Then, beat in vanilla extract.

4 In a separate bowl, whisk together the flour, salt, baking soda and cinnamon. Set mixer on low speed, and beat flour mixture into the butter mixture. Stir in oats and raisins.

5 Spoon dough in large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.

6 Bake until cookie edges turn golden brown, about 9 to 13 minutes. Centers will still be quite soft, but will firm up as the cookies cool. Cool completely on a wire rack. Store in an airtight container at room temperature.

cookies  use metric
original recipe yield: 36 cookies

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