Oatmeal Raisin Cookies
Preheat oven to 375°F. In a 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 the 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 the sheet to a wire rack. Cool completely.
Preheat oven to 375°F. In a 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 the 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 the sheet to a wire rack. Cool completely.
- 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.
What happens when a batch of freshly baked cookies loses its initial crispness on the counter? When storing these baked goods, seal them in an airtight container alongside a single slice of white bread. The cookies will absorb moisture from the bread, retaining a soft texture for up to five days without becoming soggy. Room temperature storage preserves the butterfat structure better than refrigeration, which causes starch retrogradation and staling.
Baking Mechanics and Tools
Standard baking sheets constructed from heavy-gauge aluminum distribute thermal energy evenly, preventing the bottom of the cookies from burning before the centers set. If using dark non-stick pans, reduce the oven temperature by 25 degrees Fahrenheit to compensate for rapid heat absorption. Standardizing portion sizes using a spring-loaded #60 scoop guarantees uniform baking times across every batch.
- Bake at 375 degrees Fahrenheit for precisely 8 to 10 minutes until edges turn golden brown.
- Cool cookies on the metal pan for two minutes before transferring them to a wire rack to stop the cooking process.
- Substitute half the butter with shortening to reduce spread if the dough feels excessively warm.
