Oatmeal Raisin Cookies
What's more classic than a warm oatmeal raisin cookie? This recipe, by our friend Candice Walker of Proportional Plate, takes the oatmeal raisin cookie to a whole new level. They’re hearty, perfectly soft, chewy, and made with delicious Imperfect raisins and oats. We hope you enjoy them as much as we do!
- 2 sticks butter
- 1 3/4 c all-purpose flour
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 1/2 c packed brown sugar
- 1/4 c sugar
- 2 large eggs room temperature
- 4 tsp vanilla extract
- 2 c Imperfect raisins
- 4 c old-fashioned rolled oats
Place the 2 sticks of butter in a heavy-bottomed pan. Melt over medium-low heat.
- Preheat oven to 350F. Place your rack in the upper third of the oven.
Line your baking sheet with a silpat. If you don't have one, grease your baking sheet.
Whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a large bowl, beat together the butter, both sugars, eggs, and vanilla until well mixed.
Add the flour mixture to your large bowl in 3 batches, mixing well.
Stir in your raisins and oats.
Using an ice cream scoop, scoop the batter and place 6 cookies on a tray. You will have to cook them in batches. Smash down each cookie with your middle 3 fingers so they are 1/2-3/4 inch thick.
Bake 10-12 minutes, flipping half way, until they are light golden brown.
Cool completely before removing from the baking sheet. They will be soft until cooled and you will break them if you don't wait.
To have delicious cookies on hand, try making a big batch and freezing the dough that you don't bake. Just let the dough come to room temperature and they’re ready to bake. Since Candice recommends scooping these cookies with an ice cream scoop, scoop and freeze them on a tray, then transfer them to a freezer bag. They keep in the freezer for up to 3 months.