The Best Oatmeal Raisin Cookie

Here is my go-to cookie, the one I’ve been making for a few years now. It’s the best oatmeal raisin cookie I’ve tried. Crisp at the edges and chewy in the center. Nutty, sweet and brought together with two whole sticks of butter to balance out the good-for-you oats.

The recipe is actually a vegan one, but I never ended up making it that way. Makes me feel a little guilty as a former vegan. Just a little. Does it help if I tell you I like them as much as roasted Brussels sprouts? I’ll go back for seconds of either.

I love this part, creaming the sugar and the butter. It’s always sort of amazing when it turns into something that looks so whipped and fluffy. I like adding cane sugar to these cookies because they get crispier and lighter.

A quick switch here to a flat beater with a split (silicone) personality makes the rest of the mixing easier.

Adding in the nuts, oats and raisins quickly takes this cookie dough from smooth to chunky. Get ready, biceps.

The toasted walnuts really step up the flavor in these cookies. But they’re just as good with cranberries and toasted pecans. Or chocolate chunks and dried cherries.

This batch will be split up  for Valentine’s Day treats…

After I snag at least one for myself.

oatmeal raisin cookies

2 sticks butter (1 cup)
1 cup brown sugar
3/4 cup turbinado or cane sugar (if not, just use regular sugar)
2 teaspoons vanilla extract
2 eggs
3/4 cups whole wheat flour
1/2 cup all-purpose flour
2 teaspoons cinnamon
1 teaspoons baking soda
1/2 teaspoon salt
3 cups rolled oats
1 1/2 cups raisins
1 cup chopped walnuts

Let the butter come to room temperature. Heat oven to 350ºF.

Bring a pan to low-medium heat and toast walnuts. Watch carefully so they don’t burn. Stir occasionally. The walnuts are done when fragrant.

In the meantime, combine flours, cinnamon, baking soda and salt in a bowl. Set aside.

In another bowl, beat the softened butter, sugars and vanilla extract until light and fluffy. Start slow in a stand mixer, eventually turning it up to a high speed or beat vigorously by hand. Gradually add the flour mixture to the butter mixture until the flour is completely mixed in. Stir in oats, raisins and nuts.

Roll about a 1/4 cup of dough per cookie and slightly pat down onto a buttered cookie sheet. Leave a couple inches of space between the cookies.

Bake for 14 to 16 minutes, but keep an eye on them. You just want the edges to brown because the cookies will continue to cook some more after being removed from the oven.

Makes about 22 cookies. Adapted from Vegan Yum Yum

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