Oatmeal Raisin Cookies
These thick, ultra-chewy Oatmeal Raisin Cookies are unlike any Oatmeal Raisin Cookies you've ever had before! My secret trick helps infuse flavor and adds the most incredible texture. You won't be able to stop at just one!
Ingredients
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- 112 grams raisins
- 400 grams all-purpose flour
- 1 teaspoon salt
- 4 teaspoons cinnamon
- 2 teaspoons baking soda
- 226 grams (2 sticks) butter at cool room temperature
- 200 grams light brown sugar
- 220 grams granulated sugar
- 200 grams old-fashioned oats
- 90 grams pecans or walnuts lightly toasted and roughly chopped
Instructions
- This first step must not be skipped, as this is the "secret" step, essential to making these cookies special. In a medium bowl, combine the eggs and vanilla extract and whisk well to combine. Add the raisins and stir to ensure all raisins are separated and coated well. Cover and let stand for one hour.
- In a separate medium bowl, mix flour, salt, cinnamon and baking soda, and whisk to combine. Set aside.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar. Scrape down the sides and bottom of the bowl with a spatula.
- Add flour mixture and stir just until combined. Scrape down the bowl again.
- Stir in egg-raisin mixture, then add oats and chopped nuts. Mix until just combined. Dough will be stiff. Ensure you have mixed in the sides and bottom thoroughly, as the dry bits of the oats can fall to the bottom and your last few cookies will be sandy.
- Scoop cookies with a medium (2-Tablespoon) or large (3-Tablespoon) cookie scoop. For best results, cover and chill dough balls for one hour prior to baking.
- Prepare baking sheets with parchment paper or a silicone mat. Arrange cookies, spaced 2" apart, and flatten slightly with the palm of your hand.
- Bake at 350°F / 175°C for 10 to 12 minutes for medium-sized cookies, or 12 to 14 minutes for large-sized cookies. Rotate baking sheet halfway through baking. Baked cookies should be lightly browned on the edges and slightly damp in the middles. Avoid overbaking.
- Allow cookies to cool on the baking sheets for at least 30 minutes before serving. Store cooled cookies inside an airtight container at room temperature for 3 days.
Notes
To Freeze: Shaped cookie dough balls can be transferred to an airtight container and frozen for up to 3 months. Thaw at room temperature for about 20 minutes, and bake as instructed above.
Don't Skip the First Step: As mentioned above, the trick that makes these cookies special is the pre-soaking of the raisins in the egg and vanilla. I promise, it's worth the wait!