An American-style treat, Oatmeal Raisin Cookies typically contains a mixture of spices and raisins or other dried fruits. We mix the dough; then deposit it onto the baking tray using a spoon or a scoop. During the baking process, the dough softens and spreads, giving these cookies their classic disk-like shape. See Notes below for the equipment list.
Chef's notes
Equipment:
Digital scale
Oven: convection, electric, or gas
Microwaveable bowl, small
Plastic wrap
3-Parchment paper
Stand mixer with paddle attachment
Strainer
Mixing bowl, medium
Sifter
Rubber spatula, small & large
Disher (2 2/3 oz) or cookie scoop
3-Baking tray
Cooling rack
Steps
1
Scale the Ingredients
Ingredients
50 g Dark Raisins
50 g Golden Raisins
50 g Dried cranberries or other dried fruit
150 g Water
225 g Pastry flour or all-purpose flour
4 g Baking soda
2 g Cinnamon powder
225 g Unsalted European-style butter, 82% fat
3 g Fine sea salt or fine table salt
5 g Vanilla paste or vanilla extract
100 g Light brown sugar, sugar in the raw, or turbinado sugar
90 g Granulated sugar
50 g Whole eggs, room temperature
300 g Rolled oats, uncooked
To begin scale all of the ingredients precisely and bring to room temperature.
2
Prepare Raisins and Dried Cranberries
First, combine the dark raisins, golden raisins, dried cranberries and water in a small microwavable bowl.
Microwave for 40-50 sec or until soft.
Strain them into a small mixing bowl and set aside.
3
Prepare Dry Ingredients
Preheat the oven to 350ºF (175ºC).
Sift together the flour, baking soda and cinnamon on parchment paper and set it aside.
4
Mix Butter and Salt
Mix together the butter and salt in a stand mixer bowl on low speed for about 10 sec using a paddle attachment.
5
Combining the Ingredients
Then add the vanilla and mix for another 10 sec or until combined.
Add the sugars to the butter mixture and stir again until incorporated.
Then add the eggs and mix until the batter is emulsified and creamy.
Now, add the dry ingredients and continue to mix until they are incorporated.
Do not over-mix otherwise the batter will get tough and rubbery.
6
Add Oats, Raisins and Cranberries
Finally, add in the oats, raisins, and cranberries.
Transfer the mixture to a bowl.
7
Scoop Cookies on a Baking Tray
Scoop 6 cookies per baking tray and place them about 2 in (5 cm) from one another.
Now place parchment paper and then a baking tray on top of cookies. Gently press down evenly with your hands. This will allow for the same thickness for all of the cookies and help them bake evenly. Remove the baking tray and the top parchment paper.
8
Baking the Cookies
Bake for 12-15 min.
Remove and place them on a cooling rack.
Storage: Freeze raw, scooped oatmeal raisin cookie dough for up to 1 month. To defrost, stagger the cookies on a baking tray lined with parchment paper, uncovered, at room temperature for 1 hour — bake per the recipe’s instructions. Bake and cool oatmeal raisin cookies at room temperature in an airtight container for up to 2 days. Freeze baked oatmeal raisin cookies in an airtight container or a plastic bag for up to 1 month.
