Stacey Adimando

Oatmeal Raisin Cookies with Plenty O’ Raisins

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Preparation info
  • Makes:

    2 Dozen

    Cookies
    • Difficulty

      Easy

Appears in
The Cookiepedia: Mixing Baking, and Reinventing the Classics
The Cookiepedia

By Stacey Adimando

Published 2011

  • About

Thanks to the sweet, fat raisins stirred into every bite and their thick, oaty chew, I’ve convinced myself that these quintessential cookies are healthy. (Shhh.) For some reason, they always tempt me to keep them in the oven longer—don’t fall for it. They’re best when they’re good and chewy, barely starting to crisp on the outside.

Ingredients

  • ½ cup unsalted butter, at room temperature
  • ⅔ cup light brown sugar
  • 1

Method

  1. Cream together the butter and sugar on medium speed for a few minutes until the mixture is light and fluffy. Add the egg and vanilla and mix a bit more.
  2. Sift the flour, baking soda, salt, and cinnamon into a bowl. Pour in the flour mixture and run the mixer motor on low, just to work it in. Stir in the oats and raisins with a spoon.
  3. Scoop out tablespo