An old standby the whole family loves.
- Carbohydrate 148.304962186308 g
- Cholesterol 215.971875077357 mg
- Fat 85.2977966964934 g
- Fiber 8.4664460792557 g
- Protein 15.3698375063198 g
- Saturated Fat 52.0545760602459 g
- Serving Size 1 1 dozen (344g)
- Sodium 1146.24691751475 mg
- Sugar 139.838516107052 g
- Trans Fat 6.55354204397838 g
- Calories 1389 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.
The Mechanics of Creaming and Mixing
Rushing the creaming phase of butter and sugars incorporates insufficient air, leading to dense, flat discs instead of properly structured cookies that hold their shape. Softened butter must be beaten with both white and brown sugars until the mixture turns pale, fluffy, and visibly aerated, which creates microscopic pockets for the baking soda to expand into during the initial minutes in a 375 degrees F oven. Folding in the rolled oats and flour gently at the final stage prevents excessive gluten development, a common error that turns a tender crumb into a tough, chewy hazard.
Baking Parameters and Thermal Transfer
Baking these drops for precisely 8 to 10 minutes ensures the edges achieve a toasted, golden brown perimeter while the centers retain moisture, stopping residual heat from overcooking the batch on the pan. Transferring the hot cookies from the ungreased sheet to a wire rack after a brief cooling window halts the cooking process by allowing adequate air circulation underneath. Letting moisture escape evenly prevents the bottom from becoming soggy, preserving the contrast between crisp exterior edges and soft interiors.
