Oatmeal Raisin Cookies (Serious Eats)¶

Oatmeal Raisin Cookies (Serious Eats)

Serves	Total Time
3 dozen	1.25 hours

Ingredients¶

170 g unsalted butter (melted and warm, about 105°F)
200 g packed light brown sugar
200 g granulated sugar
2 tsp Diamond Crystal kosher salt
1 tsp ground cinnamon
0.5 tsp baking soda
1 large (50 g) egg (straight from the fridge)
1 Tbsp vanilla extract
170 g all-purpose flour
200 g old-fashioned rolled oats
150 g raisins

Cookware¶

1 oven
2 large baking sheets
1 parchment paper
1 large bowl
1 flexible spatula
1 1-tablespoon scoop

Instructions¶

Step 1¶

Preheat oven to 350°F. Line two large baking sheets with parchment paper.

Step 2¶

In a large bowl, combine melted unsalted butter, packed light brown sugar, granulated sugar, kosher salt, ground cinnamon, and baking soda. Whisk or stir with a flexible spatula until smooth.

Step 3¶

Add egg and vanilla extract, stirring until well combined.

Step 4¶

Fold in all-purpose flour and old-fashioned rolled oats, followed by raisins. Mix until no streaks of flour remain.

Step 5¶

Let the dough rest at room temperature for 25 to 75 minutes. (This is a crucial step for the oats to hydrate).

Step 6¶

Use a 1-tablespoon scoop to portion the dough (about 30 g each) onto the prepared sheets, leaving 2 inches of space between them.

Step 7¶

Bake until the cookies are golden brown around the edges but still look a bit pale and "steamy" in the center, 12 to 15 minutes.