Oatmeal Raisin Cookies
by Dawn T in Rouxbe RecipesThese cookies are chewy on the inside and light and crispy on the outside. These cookies are also great with walnuts and chocolate chips added...yum!
These cookies are chewy on the inside and light and crispy on the outside. These cookies are also great with walnuts and chocolate chips added...yum!
To start, use a medium saucepan and melt the butter over low heat. Once melted, remove from the heat. Then use a wooden spoon and stir in the sugars until everything is blended together. Next, lightly beat the egg and then add it to the butter along with the vanilla. Mix until smooth.
Raisins are optional. If using them, soak them first in hot water for at least 5 minutes to soften and plump them up a bit.
Sift together the flour, baking soda, cinnamon, nutmeg and salt.
Note: I like to use a fancy gray salt or fleur de sel instead of regular table salt, but it is entirely up to you. I just really like the sweet-salty contrast.
Another note: If you don't really like nutmeg, then I suggest you halve the amount or leave it out all together, as you can certainly taste the nutmeg in these cookies.
Gently mix the flour mixture into the butter mixture and then add the oats.
Depending on the size of pot you used, you may find it easier at this point to place everything into a bowl before adding anymore ingredients.
Once the raisins have soaked, remove them from the water. Use some paper towels to squeeze out any excess water and then add them to the cookie batter.
Next, finely chop the nuts and add them to the batter. If using chocolate chips add them now as well.
Fold everything together until just combined. Cover the batter with plastic wrap and place into the refrigerator for 45 minutes to 1 hour.
Preheat the oven to 350°F (or 180°C).
Spray 2 baking trays (if baking all at once) with non-stick spray and set aside.
To roll the cookies, use a spoon to scoop out about 2 tablespoons. Then gently roll the cookies in your hands to form each into a ball. Place the cookies onto the baking tray, spaced at least 1 inch apart. Then flatten the cookies into discs, about 1/3" of an inch thick.
The cookies can also just be rolled and frozen for another day.
Bake the cookies for 12-15 minutes, or until they just start to turn golden. Cooking time will depend on your oven and how you like your cookies.
I like my cookies a bit chewy, so I don't cook them very long. I also have a special cookie setting on my convection oven that bakes the cookies in about 11 minutes.
Once done, place the cookies onto a cooling rack. Let cool completely - if you can help yourself that is.
These cookies are still chewy the next day, if covered with plastic wrap. They also freeze well, so you can bake just a few at time, if you like. One suggestion that I would make is that after about 5 minutes of being the oven, flatten them out a bit, otherwise you will have very fat plump cookies (which is not a terrible thing).
Alternatively you could flatten the cookies out before you freeze them, which would make it even easier when it comes to baking them later.
