I’m not a huge fan of oatmeal raisin cookies. It’s not the taste – I actually think they taste pretty damn delicious – it’s how they try to act all healthy, but they’re not. Oats and raisins aren’t bad for you, but put them in a cookie and all bets are off. If I’m going to eat a cookie, I usually want a cookie that’s really worth the calories. Give me chocolate, sprinkles, or icing. Go home raisins.
So you’re probably wondering why I have a recipe for oatmeal raisin cookies. Word somehow got out at my work that I like to cook… it might have to do with all of the leftovers I bring in 🙂 …. So now I’m the official baker for work birthday celebrations.
It was one gentleman’s birthday this week and I asked him what his favorite dessert was and he said oatmeal raisin cookies. Whose favorite dessert is an oatmeal raisin cookies? Oh, and he likes the classic kind – no chocolate, peanut-butter, icing, or apples…
Since I don’t make these cookies very often and (when I do I almost always add icing and apples) I wasn’t sure where to start… I couldn’t rely on any fancy add-ins so I knew I would need to make a really good dough with lots of flavor – hello butter, salt, and vanilla – and that they had to be that perfect cookie archetype – slightly crisp on the edges and soft and chewy in the center.
These cookies came out pretty close to perfect and were gobbled up fast. Most people lost count of just how many they ate! And they even made me a believer that simple oatmeal raisin cookies can be good enough to be someone’s favorite dessert.
The secret with this recipe is to use coarse sea salt and allow the dough to refrigerate at least 24 hours. Yes, I know that is a really long time, but it makes a difference, trust me. If you can’t wait that long you should at least refrigerate for 2 hours. If you bake them right away after making the dough the cookies will spread in the oven too much.
- 2 sticks butter, room temperature
- 1½ cups dark brown sugar
- 2 eggs
- 1 Tbsp vanilla
- 1½ cups flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp coarse sea salt
- 3 cups old fashioned oats
- 1½ cups raisins
- Cream the butter and sugar together until fluffy, about 5 minutes. Add eggs and vanilla and beat until combined.
- In separate bowl, sift flour, baking soda, sea salt, and cinnamon together.
- Turn mixer to low and slowly add flour mixture into butter/egg mixture until just combined.
- Slowly add in oats and raisins and mix until evenly incorporated.
- Cover dough with plastic wrap and refrigerate for 24 hours (of a minimum of 2 hours)
- When ready to bake preheat oven to 350° and line baking sheets with parchment paper.
- Scoop dough out in about 2 Tbsp sized portions and place 2 inches apart on baking sheet.
- Bake for 9-11 minutes until golden around edges, but still soft in center. Do not over-bake!!