Best Oatmeal Raisin Cookies
Equipment
- 1 baking sheet
- oven
- 1 Wire rack
- 1 Mixing bowl
- 1 Kitchen scale
Ingredients
- 1 cup cold unsalted butter cut into small cubes
- 1 cup (+ 2 TBSP) packed light brown sugar
- ½ cup sugar
- 2 eggs chilled
- 2 cups all-purpose flour sifted
- ½ cup cake flour sifted. SUBSTITUTION: For every 1 cup of cake flour, use 1 cup minus 2 tablespoons of all-purpose flour and then add 2 tablespoons of cornstarch. Sift them together.
- 1 ½ cup rolled oats (Old-fashioned oats)
- 1 teaspoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 ½ cups black raisins
Instructions
- Preheat the oven to 410° F (210° C) for at least 15 minutes before baking the cookies.
- Meanwhile, cream the wet ingredients: In a large mixing bowl, cream together small chunks of cold butter and the sugars on high speed until well combined, creamy, and fluffy (at least 4 minutes). Add the eggs, one at a time, mixing well after each addition. The mixture will be creamy!
- Combine the dry ingredients: Add cake flour, all-purpose flour, oats, cornstarch, baking soda, salt, and cinnamon to the creamy mixture, stirring until homogeneous. Fold in the raisins!
- Chill: Cover and chill the cookie dough in the fridge for at least 15 minutes (NOTE: If you have time, after making the cookie balls and weighting them, cover and freeze them for one hour before baking so the cookies won’t spread much).
- Form large balls, weigh each on a scale to make them 6 ounces each, and then place them on a large parchment paper-lined cookie sheet. Lightly press the top of each cookie ball to smooth out.
- Bake for 9-11 minutes or until golden brown on the top.
- Transfer the baking sheet to a rack and let the cookies rest for at least 10-15 minutes to cool and set.
Recipe Video
Recipe Notes
Nutrition
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