Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

by Amy Klein

adapted from Bouchon Bakery cookbook

1 cup flour

1 Tablespoon cinnamon

1 1/2 teaspoons baking soda

1 1/4 teaspoons salt

1/2 cup + 3 1/2 Tablespoons packed brown sugar

1/4 cup + 1 1/2 Tablespoons granulated sugar

5.5 ounces softened butter

1/4 cup eggs

1 1/4 teaspoon vanilla extract

2 cups old fashioned oats

1 cup raisins 

Beat the butter in a stand mixer with the paddle attachment until creamy, about 4 minutes. Add the sugars and beat until fluffy, another 4 minutes. Add the eggs and vanilla and mix just until combined. Add the flour, cinnamon, baking soda, and salt. Mix on low just until combined. Add the oats and the raisins and mix again just until combined. Refrigerate for at least 30 minutes. 

Preheat the oven to 325 degrees and line cookie sheets with parchment paper. Scoop out golf ball sized dough balls and place on the cookie sheets. These cookies do spread out a lot, so you probably won't get more than 4 to a sheet pan. Bake the cookies until golden brown, about 17-21 minutes. Let cool on the cookie sheet about 5 minutes before placing them on a wire rack to cool completely. Store in a covered container.