Recipe by Bev
You've made oatmeal-raisin cookies before, so why try these? Because they're moist, chewy and loaded with raisins - and they're better than any you've tried before! From Cuisine Magazine
Top Review by MizzNezz
WOW!! These are the BEST oatmeal raisin cookies ever!! Soft, moist, chewy, the texture is perfect! I used unsalted butter and added 1/2 t cinnamon. These cookies are as good as any bakery sells. This will be my oatmeal cookie recipe from now on! Thanks Bev!!!
Whisk together and set aside
- 473.18 ml all-purpose flour
- 4.92 ml baking soda
- 4.92 ml baking powder
- 4.92 ml kosher salt
Cream wet ingredients
- 236.59 ml unsalted butter, softened
- 236.59 ml sugar
- 236.59 ml dark brown sugar, firmly packed
- 2 large eggs
- 9.85 ml vanilla
Then stir in
- 709.77 ml oats (not instant)
- 354.88 ml raisins
Directions See How It's Made
- Preheat oven to 350°.
- Whisk dry ingredients; set aside.
- Combine wet ingredients with a hand mixer on low.
- To cream, increase speed to high and beat until fluffy and the color lightens.
- Stir the flour mixture into the creamed mixture until no flour is visible.
- (Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate.
- Fill a #40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of dough).
- Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
- Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
- Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.