Oatmeal Raisin Cookies
- Carbohydrate 12.358746848859 g
- Cholesterol 17.9976562564465 mg
- Fat 7.10814972470779 g
- Fiber 0.705537173271308 g
- Protein 1.28081979219332 g
- Saturated Fat 4.33788133835382 g
- Serving Size 1 1 Serving (29g)
- Sodium 95.5205764595624 mg
- Sugar 11.6532096755877 g
- Trans Fat 0.546128503664865 g
- Calories 116 calories
Step-by-step
- Preheat oven to 375 degrees F (190 degrees C).
- In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
- Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.
Creaming butter with both white and brown sugars introduces microscopic air pockets that expand during baking to give structure to your cookies. Using softened butter is critical here because cold butter cannot trap air effectively, resulting in flat, dense treats. Softened fat also dissolves sugar crystals more uniformly, preventing a gritty texture in the finished crumb.
Adding the eggs and vanilla extract immediately after the butter and sugars creates an emulsion that holds moisture throughout the baking process. Incorporating the dry ingredients gradually prevents overmixing the all-purpose flour, which would otherwise develop excess gluten and toughen the dough. Gentle folding of the rolled oats and raisins ensures even distribution without crushing the tender dried fruit.
Baking these drops at 375 degrees Fahrenheit for eight to ten minutes requires careful attention to visual cues. Pull the pans from the oven when the outer edges turn golden brown while the centers still look slightly pale and soft. Residual heat on the pan finishes the cooking process during the initial cooling phase without drying out the interior.
Transferring the baked rounds to a wire rack after a brief rest on the hot baking sheet stops steam from making the bottoms soggy. Allowing adequate air circulation promotes an even texture across the entire batch before storage. Proper cooling also prevents condensation inside airtight containers, keeping the baked goods fresh for longer.
