These oatmeal raisin cookies are perfection. Soft, chewy and thick, these cookies are the perfect combination
I'm typically not a fan of oatmeal raisin cookies, but I think I may have cracked the code. If you're someone who doesn't usually like these cookies, I think I can change your mind. These cookies are soft and chewy, but have an crispy outside. The hearty oat texture, and thickness of the cookie make it the most comforting dessert.
Now enough about describing these, let me tell you how to make them. The secret to these super special oatmeal raisin cookies is... SALTED BUTTER. Yes. Most bakers will avoid using salted butter, but I promise you, its key in developing the perfect flavour for these cookies. The saltiness balances with the sugar in the cookies, raisins and the flavour of the oats. Every bite is buttery, sweet and the salt enhances those flavours.
Another question I always get asked is how do you make thick cookies? Here's the scoop. Once the dough is made, I like to scoop out the dough and let it rest in the fridge or freezer for at least a couple of hours. When in the oven, the cold cookie dough takes longer to melt and deflate, resulting in a thick cookie with a soft middle. Once you try making cookies this way, you won't go back. I promise!
Oatmeal Raisin Cookies
Ingredients
1 cup salted butter, melted
¾ cup packed dark brown sugar
¾ cup white sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 cup rolled quick oats
1 cup raisins
Directions
In a large bowl, mix together melted butter and sugars. Add in eggs and vanilla. Add in all your dry ingredients, followed by the raisins. Do not overmix you dough.
Scoop the dough onto a parchment lined baking sheet and pop into the freezer for 2 hours. If you don't want to bake all the cookies, you can scoop the dough into an air tight container, and freeze or refrigerate until you want to make cookies.
When your dough has chilled, preheat the oven to 350F.
Bake the cookies on a parchment lined sheet for 15 minutes or until the edges are golden brown.
Allow the cookies to cool for 5 minutes before digging in. Enjoy!
These cookies stay fresh for 5 days in an airtight container. Alternatively, you can freeze the cookie dough and bake cookies on demand! Just follow steps 3-5.
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