oatmeal raisin cookies: a redemption story

it's time to flip the script 😤

Oatmeal raisin cookies get a lot of undeserved hate. Sure, they’re grandpa’s favorite cookie. But did you forget that grandpas are cool? Both of my grandpas went to war, so…

Anyway, our dear friend Alex recently made a smorgasbord of cookies. To my utter delight, he included oatmeal raisin cookies in the mix. They were fantastic—chewy, sweet, and oat-y.

I begged him for the recipe for weeks, and when he finally sent it, I saw a familiar name: Sally’s Baking Addiction. Sally has had some bangers over the years, and her oatmeal raisin cookies are no exception.

However, I consider myself a cookie enthusiast (and budding expert, if I may). So, I took some liberties with Sally’s recipe to make it my own.

The results? An even chewier cookie with a more malt-y flavor.

Classic-ish Oatmeal Raisin Cookies

“These are the best oatmeal cookies I’ve ever had!” — Gary

Recipe info

Total time: 30 min

Yield: 16-20 cookies

Ingredients

• 1 cup unsalted butter

• 1 cup light brown sugar (200g)

• ¼ cup granulated sugar (50g)

• 2 large eggs

• 2 tsp vanilla extract

• 1 tbsp maple syrup

• 1 ⅔ cup AP flour (209g)

• 1 tsp baking soda

• ½ tsp salt

• 1 ½ tsp cinnamon

• ¼ tsp nutmeg

• 3 cups instant oats (255g)

• 1 cup raisins

Preparation

1. Brown your butter. Add two sticks unsalted butter to a skillet over medium heat. Swirl occasionally as it melts. Once it’s bubbling and foaming, turn the heat up to medium high and whisk until you see milk solids (the foam on top) and smell a nutty, caramel-like aroma. Remove from heat and transfer to a large bowl.

2. Mix your dry ingredients. Whisk together flour, baking soda, salt, cinnamon, and nutmeg in a bowl. Set aside.

   

3. Blitz your oats. Add oats to food processor and pulse until they are broken down. Continue to process until you have a mix of powder and small pieces of oats.

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   Super secret special note: Sierra went rogue and added 1/4 cup Raisin Bran Crunch cereal as part of the three cups of oats. 😮

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4. Mix your wet ingredients. Add granulated sugar and light brown sugar to the bowl with your brown butter. Whisk vigorously until fully incorporated and slightly paled in color. Add eggs and continue to whisk, then add vanilla extract and maple syrup. Mix until smooth.

5. Finish the batter. Add half of your dry mix to the bowl with your wet ingredients. Mix until the flour disappears, then repeat with the rest of your dry ingredients.

6. Fold in oats and raisins. Slowly sprinkle your processed oats and raisins into your batter. Use a spatula to fold the ingredients together.

7. Chill the dough. Transfer your dough to the refrigerator and chill for 30 minutes.

8. Preheat oven to 350 degrees. Line two sheet trays with parchment paper. Remove the dough from the fridge. Start to form your cookies—make them round but flat to avoid unwanted spreading. You can smoosh them down slightly with the bottom of a glass or use your hands. For the best results, use a food scale to measure your cookies; aim for 60g to 65g per cookie.

9. Bake the cookies. Transfer trays to the oven and bake for seven minutes. Then rotate the trays 180 degrees and switch racks—this helps ensure even cooking. Bake for another six to eight minutes. Look for browned edges and a soft (but not squishy) center.

   

10. Cool your cookies. Once your cookies are done, remove them from the oven and let cool for a couple minutes before transferring to a wire rack. Enjoy!

    

    Comment below if you decide to try these! We can’t recommend them enough. The texture from blitzing the oats and the roasted flavor from the brown butter are simply amazing.