High Altitude Oatmeal Raisin Cookies
photo by AKgirlinCO
- Ready In:
- 1⁄2 cup unsalted butter, room temperature
- 1⁄2 cup brown sugar
- 1⁄3 cup granulated sugar
- 1 large egg
- 1⁄2 teaspoon vanilla extract
- 3⁄4 cup flour, plus 2 tablespoons flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 1⁄2 cups old fashioned oats
- 1 cup raisins
- 2 tablespoons water
- Preheat your oven to 365ºF.
- Line a sheet with with parchment paper. Otherwise be sure to spray your pan with non-stick or wipe some oil onto the surface with a paper towel.
- Cream the butter using a stand mixer with the paddle attachment or a hand mixer (1 minute).
- Add the brown sugar and white sugar, then mix for 3 minutes on medium or until fluffy in appearance.
- Add the egg and vanilla extract, then mix until blended into the batter.
- In another bowl, combine the flour, salt, baking soda and cinnamon with a whisk or fork.
- Combine the oats with the dry mixture and stir until well-mixed.
- Pour the contents of the dry mixture into the wet batter in three batches, making sure to mix well each time before adding the next batch.
- Pour the water into the mix and stir slowly until the water has been absorbed by the batter.
- Throw the raisins into the batter and stir until the raisins have been evenly distributed.
- Form cookie dough into rounded tablespoon-sized balls and place onto the pan, keeping the dough balls 2 inches apart from each other.
- Bake for 8-10 minutes–you’re looking for the edges to be golden-brown, even if the center looks a little gooey and uncooked. Don’t worry, the center will continue to bake when you take it out of the oven.
- Leave the cookies on the tray for two minutes, then transfer to a cooling rack carefully–the cookies will still be very soft.
- These cookies will stay soft and chewy for up to a week if you keep it in an airtight container.
Questions & Replies
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I'm about to make another batch of your oatmeal raisin cookie recipe. The first two times I made it the cookies turned out perfectly!! I did follow your recipe EXACTLY, no substitutions. We live in Northwestern Colorado and our home is at altitude 9,800ft. I don't have a cookie pic but I'll try and add one after this batch.
I made these just this morning and they turned out fine. I followed the recipe exactly. It is November 23, 2019. I live in Colorado and the altitude where we live is 5331 ft. Chewy oatmeal cookies are my husband's favorite and I've made hundreds of batches. I have tried a lot of recipes for these cookies and these turned out very tasty. I might try adding a smidge more flour next time as Kelly47223 suggested because of weather affecting the outcome but also people don't realize that the butter you use can affect the outcome as well. Inexpensive butter contains more water than an expensive brand. I buy butter in bulk at Costco and its not the expensive kind, so that being said, a couple of my cookies were flatter than the rest of the batch. All in all, a very good recipe. Thanks!
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Your exact altitude (I'm at 9,200 ft) and the current weather really matter. I've made these once during mud season and they were great. But in February, I did need to add an additional tablespoon of flour. It's also good to know your oven and adjust temp accordingly. I have an old oven and adjust up a bit. I baked in these cookies in a friends brand new oven and had to adjust temp down. I appreciate this good recipe!
RECIPE SUBMITTED BY
Born & raised in Alaska, transplant to the Denver, Colorado area and loving it! Enjoy the art of cooking (doesn't have to be fancy) and the enjoyment of serving home cooked healthy meals. Avid baker, struggling to adjust to baking at high altitudes