Perfect Oatmeal Raisin Cookies
This is a very good recipe for oatmeal raisin cookies I found in an old issue of Cooks Illustrated a couple of years ago.
This is a very good recipe for oatmeal raisin cookies I found in an old issue of Cooks Illustrated a couple of years ago.
- Carbohydrate 43.9124826666667 g
- Cholesterol 51.5183333333333 mg
- Fat 15.462045 g
- Fiber 2.54099007691542 g
- Protein 4.396905 g
- Saturated Fat 4.93025833333333 g
- Serving Size 1 1 Serving (76g)
- Sodium 179.018933333333 mg
- Sugar 41.3714925897512 g
- Trans Fat 1.06768446666667 g
- Calories 319 calories
Step-by-step
- Preheat oven to 350 degrees.
- Grease cookie sheets or line with parchment paper; set aside.
- In a large bowl, cream butter, white sugar, brown sugar and vanilla together until light and fluffly and sugar is completely disolved.
- Add eggs, one at a time, beating well with each addition.
- Combine flour, baking soda and cinnamon; mix well and gradually stir into creamed mixture.
- Fold in rolled oats, raisins, and pecans.
- Drop by rounded tablespoonfuls onto prepared cookie sheets.
- Bake for 12-15 minutes (most likely 12).
- Remove cookies to a wire rack and cool.
While the ingredient list enumerates flour, butter, and oats, it omits the crucial evolution of oat cookies from simple Scottish flatbreads into the American bakery staple we recognize today. Rolled oats became widely available in the late nineteenth century, transforming dense porridge cakes into chewy confections that bridged the gap between breakfast staples and afternoon sweets.
- Cream the butter and sugars until the mixture turns pale and increases in volume, which incorporates air pockets necessary for a tender crumb.
- Bake these cookies at 350 degrees Fahrenheit for precisely twelve minutes until the edges are golden while the centers remain soft.
- Yield adjustments are straightforward since this formulation divides easily, though scaling down requires careful egg division.
Store cooled baked goods in an airtight container with a slice of plain white bread to maintain moisture over several days. Proper cooling on wire racks prevents residual bottom-pan heat from overcooking the centers.
