Oatmeal Raisin Cookies
Ingredients
1 & 1/2 cups flour
3/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 cup unsalted butter softened
1/2 cup granulated sugar
1 cup brown sugar
2 eggs room temperature
2 tsp vanilla extract
2 & 1/2 cups rolled oats
1 or 1 & 1/2 cups raisins (or try half craisins)
Directions
1) In a medium sized bowl, add flour, baking soda, baking powder, salt, and cinnamon. Whisk together the dry ingredients until well combined. Set aside.
2) In a large mixing bowl, cream together the softened butter and both sugars until the mixture is light and fluffy, about 3 minutes (it should resemble frosting). Next add 1 egg and mix until combined. Then add the second egg with the vanilla extract and mix until combined. salt and mix until well combined (texture should appear consistent). Now add the dry mixture and mix until almost combined, do not overmix (should see dry flour streaks still). Gently fold in the oats until combined, then similarly fold in the raisins.
3) Wrap the dough in plastic wrap or cling wrap, and transfer into the fridge to chill for at least 1 hour. For more chewy cookies chill for additional hours or preferably overnight.
4) Before taking out the cookies, preheat the oven to 350°F and line the bottom of a cookie sheet with parchment paper. Set aside pan until the oven is ready.
5) Scoop out the dough into rough round balls and place them on the cookie sheet. For larger cookies, you will be able to make 24 cookies. For smaller cookies, you will get 32 or more. Make sure to give adequate space between the cookies to allow them to spread out on the pan (3-4 inches).
6) Bake at 350°F for 12-14 minutes for smaller sized cookies, or 14-17 minutes for larger cookies. Do not overbake (the cookies may appear undercooked, but will continue to bake and settle once removed from the oven).
7) Once out of the oven, leave the cookies on the pan until they have cooled off, about 20 minutes. Then transfer to a rack for another 15 minutes, afterwards your cookies are ready to enjoy. Store in an airtight container at room temperature. If you’re patient, wait until the following day for the flavor profile to really develop.