the ultimate oatmeal raisin cookie

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So, I found this recipe on annies-eats.com, and it was very good. However, I am not convinced it’s that much better than my original, but keep in mind, I did alter this a ton. I put my changes below in bold. These get a 7.8. Now, the taste is amazing. It’s the texture that is such a beast with oatmeal cookies. It’s jut not thick like a normal cookie. Anyway, here you go.

the ultimate oatmeal raisin cookie

Yield: about 2 dozen cookies

Ingredients

1 cup plus 1 tsp. (144 grams) all-purpose flour This needed WAY more flour. Like 1/2 cup more flour. My first batch was totally flat
1 tbsp. (7.7 grams) ground cinnamon I cut this in half and it was great
1½ tsp. (7.4 grams) baking soda
1¼ tsp. (3.6 grams) kosher salt I used normal salt, and reduced it to probably 3/4 tsp.
11 tbsp. (5.5 oz or 155 grams) unsalted butter, at room temperature I used about 25% canola oil
¾ cup (140 grams) light brown sugar I reduced this by 25%, but added in 2 T. molasses
5½ tbsp. (69 grams) granulated sugar I reduced this by 25%
¼ cup (62 grams) eggs (about 2 large eggs)
2 vanilla beans, split lengthwise I left this out
1 tbsp. vanilla extract
2 cups (155 grams) old-fashioned oats
1 cup (156 grams) mixed raisins* I used this much, but it was too many raisins.

Directions

  • In a medium bowl, combine the flour, cinnamon, baking soda and salt; whisk to blend.  In the bowl of an electric mixer, beat the butter on medium speed until smooth and creamy, about 2-3 minutes.  Add in the sugars and beat on medium-high speed until light and fluffy, about 3-4 minutes.  Scrape the seeds from the vanilla bean into the bowl and mix to blend in.  With the mixer on medium-low speed, blend in the vanilla extract and eggs just until incorporated.

  • Scrape down the sides of the bowl.  With the mixer on low speed, add in the flour mixture in two additions, mixing just until incorporated.  With the mixer on low speed, stir in the oats and raisins, mixing just until evenly incorporated.  Cover and refrigerate the dough for 30 minutes.

  • Preheat the oven to 325˚ F.  Remove the cookie dough from the refrigerator and let stand at room temperature for about 10-15 minutes.  Line baking sheets with parchment paper or silicone baking mats.  Use a large dough scoop (about 3 tablespoons) to drop the dough in rounds on the baking sheets, about 2-3 inches apart.  Bake, rotating the pans once halfway through baking, until the cookies are just golden brown and nearly set (they will continue to bake for a few minutes once removed from the oven, so try not to overbake), about 17-18 minutes total.  Repeat with the remaining dough.

  • A blend of regular and golden raisins is recommended in the book.  To rehydrate them, place in a bowl and cover with hot water.  Let stand for 30 minutes.  Drain the raisins and spread into an even layer on clean kitchen towels.  Press gently with another towel to help blot away all the excess water.

Source

slightly adapted from Bouchon Bakery by Thomas Keller and Sebastien Rouxel

http://www.annies-eats.com/2013/01/25/the-ultimate-oatmeal-raisin-cookie/

Mel’s Source

Recipe retrieved 6/1/15 from http://www.annies-eats.com/2013/01/25/the-ultimate-oatmeal-raisin-cookie/

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