Oatmeal Raisin Cookies

Preparation Instructions

1. Mix the wet ingredients—Cream butter, brown sugar, and granulated sugar in a large bowl using an electric mixer on medium speed for 2 minutes or until everything is evenly blended. Add eggs, increase speed to high, and mix till eggs are incorporated—about 1 minute. Scrape down the sides of the bowl, as needed, and add molasses and vanilla bean paste. Mix on high for another minute or so until combined.
2. Mix the dry ingredients—Whisk the flour, ground cinnamon, and baking soda in a medium bowl till combined.
3. Make the cookie dough —Add half the flour mixture to wet ingredients and mix on low for a few seconds, then add the rest of the flour mixture and continue mixing until evenly combined (scraping down sides of bowl, as needed).
4. Finish the dough —Add oats and raisins and mix on low till evenly distributed. Cover dough and chill for at least 30 minutes, but let it go an hour if you can wait that long.
5. Prepare to bake—Preheat the oven to 350°F and get out two large, non-stick baking sheets. Roll dough into balls (about 2 tablespoons) or portion using a cookie scoop and space about 2 inches apart on baking sheets.
6. Bake the cookies—Place baking sheets in the oven and bake for 7 minutes. Rotate pans from top rack to bottom and vice versa. Bake for another 6 to 7 minutes until the edges are lightly browned. At this point, they’ll look soft in the center and under-baked, but take them out of the oven. Leave on baking sheets for another 5 minutes so they can set, then transfer to a wire rack to cool completely.

Tips

• *Not-so-dried fruit - Plump up raisins by soaking in warm water for about 10 minutes. Blot dry with paper towels to remove excess moisture before stirring into dough.
• Get the scoop! This cookie dough can be pretty sticky, so a medium cookie scoop makes portioning quicker and easier.

Mix it Up—Ingredient Substitutions

Go nuts! Add a satisfying crunch by stirring in about 1/2 a cup (64g) of your favorite chopped nuts, from walnuts or pecans to macadamias or hazelnuts. Try toasting the nuts first to add extra depth of flavor.

To raisin or not to raisin? Let’s face it: they can be divisive. But hardly anyone will argue if you trade raisins for chocolate chips or perhaps craisins. Feel free to up the spice factor by subbing in ground ginger or a baker’s spice blend for 1/2 a teaspoon of the cinnamon.

Storage & Leftover Suggestions

Cookies keep well in an airtight container at room temperature for about 1 week. Or freeze cookies or unbaked dough balls in airtight containers for up to 3 months.