The Best Oatmeal Raisin Cookies
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Quantity: 24 cookies
Complexity: easily
Quantity: 24 cookies
Nutritional value per serving:
Serving size: 1 of 12 servings
Calories 287, total fat 9 G., saturated fats 5 G., proteins 4 G., carbohydrates 49 G., fiber 2 G., cholesterol 36 mg, sodium 175 mg, sugar 27 G.
Serving size: 1 of 12 servings
Calories 287, total fat 9 G., saturated fats 5 G., proteins 4 G., carbohydrates 49 G., fiber 2 G., cholesterol 36 mg, sodium 175 mg, sugar 27 G.
Do you prefer your oatmeal cookies chewier or softer? Cookies made with this recipe can be either way! If you prefer the former, bake them immediately after mixing the dough. If you prefer a softer, cake-like texture, let the dough rest in the refrigerator for at least 3 hours, or better yet, overnight, to allow the oats to plump up. For a richer flavor and moist texture, dark brown sugar is added to the dough, but the secret ingredient here is honey. It also helps achieve the desired texture and adds depth to the flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup premium flour
- 1 and 1/4 teaspoons coarse salt
- 1 teaspoon of baking soda
- 1 teaspoon ground cinnamon
- 3/4 cup dark brown sugar
- 110 g unsalted butter, room temperature
- 1/4 cup honey
- 1 tbsp vanilla extract
- 1 large egg, room temperature
- 2.5 cups oatmeal
- 1 cup raisins
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Cooking the dish according to the recipe:
- Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper.
- In a small bowl, whisk together the flour, salt, baking soda, and cinnamon until evenly distributed. In a large bowl, beat the brown sugar and butter with a mixer on medium speed until light and fluffy, about 3 minutes. Add the honey, vanilla extract, egg, and 1 tablespoon of warm water and beat on high speed until creamy, scraping down the sides of the bowl, about 3 more minutes.
- Add the flour mixture and mix on low speed, scraping down the sides of the bowl as needed. Add the oats and mix on low speed to evenly distribute. Stir in the raisins to distribute evenly. Drop twelve mounds of dough (2 tablespoons each) onto the prepared baking sheet, spacing them about 2 inches apart. Bake until the cookies are lightly browned around the edges, 15 to 20 minutes.
- Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Let the baking sheet cool completely, then repeat with the remaining cookie dough.When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
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