These are incredibly good cookies, sweet but not too sweet, deliciously crisp on the edges but moist and chewy in the middle. I can't say for sure that these are the best oatmeal-raisin cookies in the world, but they're certainly the best ones I've made or tasted.
Preheat oven to 375 degrees F.
In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in egg and vanilla extract; beat until well combined
In a separate bowl combine oats, flour, soda, baking powder and salt. Mix into butter mixture with wooden spoon or large rubber spatula until just combined. Stir in raisins, currants or Raisinets (and optional walnuts).
Drop the dough by heaped tablespoons onto ungreased baking sheets (or, parchment-lined baking sheet*), leaving at least a 2" gap between each mound.
Bake for 12-15 minutes until edges are golden brown (Do not overbake these cookies...the edges should be brown but the rest of the cookie should still be very light in color). Cool on sheet for at least two minutes before transferring to a rack.
*Note: Parchment paper is not a necessity but does make for easy cookie removal and cleanup. If using parchment, remove baking sheets from oven and immediately slide cookies on parchment directly onto cooling racks.
Makes 16 to 20 large cookies.
*For lighter baked products, fluff or sift the flour to aerate before measuring.
*For softer plumper raisins; try soaking them in some hot water and dark rum (optional) for about 15 minutes, then drained well before using.
*Love raisins and chocolate? I recommend Raisinets, the chocolate-covered raisins found at movie-theater snack counters.
*If you like walnuts, do include them, they add a crunchy dimension to this perfectly textured crispy edged, chewy centered cookie.
*One of the tricks to making the cookies chewy is to make them large. Smaller cookies tend to get more dried out and crisp, and therefore not as chewy.
*This recipe easily doubles and even triples. The dough freezes beautifully so consider mixing a double batch, one to bake now, one to bake later.
*To freeze and have ready-to-bake cookies; drop cookie dough onto baking sheets covered with wax paper or parchment paper and place in the freezer until the dough is firm. Then, place frozen cookie dough in a plastic bag and keep frozen until ready to bake. Expect the frozen cookies to take a little longer time to bake than normal.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Cookie (68g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 120 (41%)|
|Amt Per Serving||% DV|
|Total Fat 13.3g||18 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 10.6mg||3 %|
|Sodium 276.8mg||10 %|
|Potassium 190.1mg||5 %|
|Total Carbohydrate 40g||12 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 37.5g|
|Protein 4.8g||7 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 293
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