Oatmeal Raisin Cookie

I think everyone enjoys having a cookie every now and then. I know I do! I hope you enjoy my blog and recipes I post. I encourage you to give them a try at home and yes, I always try the cookie dough before it’s baked; that’s the best part!  XO                                        

OATMEAL RAISIN COOKIE (yield: 900g)

(We got about 20 cookies)

Ingredients:

All-purpose flour	144 g
Cinnamon	5 g
Baking Soda	7.4 g
Kosher Salt	3.6 g
Light Brown Sugar	140 g
Granulated Sugar	69 g
Unsalted Butter, Room temperature	155 g
Eggs	62 g
Pure Vanilla Extract	3 g
Old Fashioned Oats	155 g
Raisins (plumped in hot water)	156 g

Method:

Ø  Gather all ingredients and equipment.

Ø  Scale ingredients.

Ø  Put oats to toast lightly. Allow them to cool.

Ø  Put raisins in hot water for 10 minutes to plump up. Then drain.

Ø  Place four in a medium bowl. Sift in the cinnamon, baking soda and add the salt.

Ø  Whisk the sugars together.

Ø  Cream butter and sugars together for 3-4 minutes; until fluffy. Remember to scrape the bowl often during mixing.

Ø  Add eggs and vanilla; mix on low speed until just combined.

Ø  Add the oats, pulse at low speed until combined.

Ø  Pulse or fold in the raisins.

Ø  Refrigerate dough for 15-30 minutes and then scoop evenly using a #30 scoop. Allow room for spreading between each cookie on the sheet pan.

Ø  Bake at 325°F for 12-14 minutes.

We actually kind of forgot about these cookies when they were in the oven. But here’s how they turned out and always set a timer!

They tasted great and I'm not a raisin fan. Give them a try!