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Oatmeal Raisin Cookies

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5 from 1 review

These Oatmeal Raisin Cookies are the epitome of a perfect cookie! Featuring whole wheat flour for an unexpected and delightful toothiness, these cookies are the perfect after-school snack, or an elevated beauty that can be added to any dessert table.

  • Total Time: 95 minutes
  • Yield: 18-24 oversized cookies, or 36-48 standard sized cookies 1x

Ingredients

Scale
  • 375 grams (3 1/3 cups) white wheat flour (if using hard red wheat flour, use 214 grams [1 2/3 cups] all-purpose flour, and 189 grams [1 2/3 cups] whole wheat flour)
  • 1 1/4 teaspoons baking soda
  • 1 1/4 teaspoons baking powder
  • 2 1/2 teaspoons cornstarch
  • 1 teaspoon kosher sea salt
  • 1/2 teaspoon cinnamon
  • 227 grams (1 cup) unsalted butter, room temperature
  • 75 grams (1/3 cup) full-fat cream cheese, room temperature
  • 500 grams (2 1/2 cups) granulated sugar
  • 3 tablespoons molasses
  • 3 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 135 grams (1 1/2 cups) old-fashioned oats
  • 300 g (2 cups) raisins

Instructions

  1. Sift together the all-purpose flour, baking soda, baking powder, cornstarch, kosher salt, and cinnamon in a medium bowl. Set aside.
  2. Place the old-fashioned oats in a separate bowl and set aside.
  3. Add the butter and cream cheese to a large mixing bowl, or the bowl of a stand mixer. Mix until fully combined and smooth.
  4. Add the granulated sugar and molasses and cream until light and fluffy. (Not sure what “cream until light and fluffy” means? Check out this blog post!) Scrape bowl as needed to make sure that everything is incorporated.
  5. Add eggs, one at a time, mixing until each egg is fully incorporated. 
  6. Add pure vanilla extract and mix until fully incorporated. 
  7. Add ⅔ of the flour mixture and mix on lowest speed until nearly combined. Scrape the sides and bottom of the bowl to ensure even mixing of the dough.
  8. Add the remaining flour mixture and mix on lowest speed until nearly combined.
  9. Add raisins and oatmeal and mix on lowest speed only until they are well-distributed (~5-10 seconds maximum). Scrape the sides and bottom of the bowl very gently to ensure that the ingredients are all combined.
  10. Place the dough in a medium-sized bowl and cover with plastic wrap (I like to place a lid or a piece of foil over the plastic wrap as well). Place in the refrigerator for 8-24 hours to allow the dough glutens in the flour to get fully hydrated and relax, and to allow the fats to become firm (this prevents spreading in the oven!).
  11. At least 30-45 minutes before you place the first batch in the oven, preheat the oven to a true 350°F convection, or a true 375°F conventional (use an oven thermometer to help you determine what the set temperature of your oven should be). Place oven racks on the top-middle and bottom-middle racks of your oven. 
  12. Use a standard, 4-tablespoon ice cream scoop to make 4 cookie balls. Roll each ball in your hands to ensure circular cookies (this isn’t mandatory), and place each cookie ball onto a standard baking sheet. Alternatively, you can use a 2-tablespoon cookie scoop to place 6 cookie balls on a standard baking sheet. 
  13. Place the baking sheets on the two oven racks. Bake for 6 minutes on the first side (or 7 for conventional bake), then switch the baking sheets and turn them 180°. Bake for another 5 minutes on the second side (or 6 for conventional bake), then remove from the oven. Cookies should have variations of dark and light brown color in the middle, and the ever-so-slightly crisp outer edges should be a beautiful deep brown color. Don’t be fooled into thinking that the cookies should be completely caramelized; they will finish the bake in the next step, outside of the oven.
  14. Allow the cookies to remain on the baking sheet for three minutes, then immediately remove them from the baking sheet to a cooling rack. 
  15. Cookies can be enjoyed warm, but they taste best when they are cooled completely.
  16. Enjoy!

Notes

  • The completed cookies can last for 3 days in an airtight container on the countertop, or you can freeze them for up to two months. You can also freeze the dough for up to two months, and have fresh cookies on a moment’s notice!
  • Make sure to cream butter and sugar properly. This process helps a lot with cookie structure! 
  • To get perfect, crisp-tender cookies, make sure to remove the cookies from the oven once the center has variations of light and deep brown! Unless you want crispy cookies, that is. If crispy is what you’re after, then you’ll want to add an additional 1-2 minutes to the total baking time.
  • Author: Shani
  • Prep Time: 35 minutes
  • Rest Time: 4-24 hours
  • Cook Time: 1 hour
  • Category: Dessert

Find it online: https://beginwithbutter.com/oatmeal-raisin-cookies/