Soft on the inside, crunchy around the edges. Buttery, vanilla scented dough. Cranberries mixed in with the raisins. Inviting texture from rolled oats. Perfect.
I feel like staking a flag in the top of this cookie mountain. Finally, after years, I have finalized an oatmeal raisin cookie recipe that does not leave me searching for the next. This is it for me. When I want a basic oatmeal raisin cookie, I will not launch a new internet search or flip through more cookbooks. I will just come right back here and make these time and time again.
Phew, it feels good. If you are an avid baker, I am sure you know that feeling. When one more item in your repertoire is perfectly finalized to your liking, it feels good, like one more side of your Rubik’s cube is solved showing solid color.
The biggest surprise to me is that there is no cinnamon in this recipe like most I have tried. And, I don’t miss it one bit. Love a buttery, vanilla cookie base. I also love nice texture and highly suggest using quality, old-fashioned oats instead of a quick cooking variety. I used Bob’s Red Mill Old-fashioned Rolled Oats, which you can find at many grocery stores. Finally, I love dried cranberries so I used half regular raisins and half dried cranberries. Mix in white raisins or other favorite dried fruits to your liking!
If you have an oatmeal raisin cookie recipe that you swear by, let me know. I always like to continue to test new recipes against my favorites. But for now, finally… I am content.
The Best Oatmeal Raisin Cookies
Makes about 24-28 large 3-inch cookies
1 3/4 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter at room temperature
1 cup ganulated sugar
1 cup packed dark brown sugar
2 teaspoons pure vanilla extract
3 cups old fashioned rolled oats (not instant)
3/4 cups raisins
3/4 cups dried cranberries (or use 1 1/2 cups of regular raisins)
Perheat your oven to 350 degrees. Combine flour, baking soda and salt in a bowl. Whisk to combine well. In a separate bowl beat room temperature butter and both sugars until light and fluffy, about 4 minutes. Add room temperature eggs, one at a time, beating each until fully incorporated. Add vanilla and combine. Add the flour mixture little by little, mixing until fully incorporated. Use a large wooden spoon to mix in the oats and the raisins and cranberries.
Put the dough in the refrigerator while you prepare your baking sheets, lining each one with parchment paper. After about 10-15 minutes, remove the dough from the refrigerator and spoon out large scoops of dough making balls about 1 to 1 1/2 inches thick. Place 6 balls on each pan, no more so they won’t be too close together. Lightly press each ball to make a disk that is about 1/2 inch thick.
Baking the cookies for 10-12 minutes, turning them half way through. When you remove them from the oven, the edges should be lightly brown and the inside should look uncooked. Leave the cookies on the hot pan for 10 minutes you take them out of the oven where they will continue to cook a bit firming up the center.