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These grown-up–portioned treats bake up gentle from edge to edge and can keep that approach for a number of days due to moisture-attracting brown sugar and gentle raisins within the cookie dough. Be happy so as to add a handful of chopped nuts in the event you like.
Chewy Oatmeal-Raisin Cookies
Makes 18 massive cookies
- ½ cup (113 grams) unsalted butter, softened
- ¾ cup (165 grams) firmly packed gentle brown sugar
- ⅓ cup (67 grams) granulated sugar
- 2 massive eggs (100 grams), room temperature
- 1 teaspoon (4 grams) vanilla extract
- 2 cups (180 grams) old school oats
- 1 cup (125 grams) all-purpose flour
- 1 teaspoon (2 grams) floor cinnamon
- ¾ teaspoon (3.75 grams) baking soda
- ½ teaspoon (1.5 grams) kosher salt
- ¼ teaspoon (1.25 grams) baking powder
- 1 cup (128 grams) raisins
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Line rimmed baking sheets with parchment paper.
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium velocity till gentle and fluffy, 2 to three minutes, stopping to scrape sides of bowl. Add eggs, one by one, beating properly after every addition and stopping to scrape sides of bowl. Beat in vanilla.
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In a medium bowl, whisk collectively oats, flour, cinnamon, baking soda, salt, and baking powder. With mixer on low velocity, steadily add oats combination to butter combination, beating simply till mixed. Stir in raisins. Utilizing a 3-tablespoon spring-loaded scoop, scoop dough (about 52 grams every), and place about 2 inches aside on ready pans. Refrigerate till agency, about half-hour.
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Preheat oven to 325°F (170°C).
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Bake till edges are simply set, about 18 minutes. (Facilities will nonetheless appear a bit of gentle.) Let cool on pans for five minutes. Take away from pans, and let cool utterly on wire racks. Retailer in an hermetic container for as much as 3 days.
