Yesterday, I was flipping through some of my cookbooks and noticed a recipe for oatmeal raisin cookies! I wasn't in the mood to make something with a plethora of ingredients, and luckily I had everything needed in the cabinets. Also, I hadn't made a cookie recipe yet for A Dessert a Week, so I figured I'd test one out.
The original recipe said to use a trigger cookie scoop, but mine just broke, so I used two spoons to shape the batter.
Oatmeal Raisin Cookies
Ingredients
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup packed light brown sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- 1 2/3 cup old-fashioned oats
- 1 cup raisins
- Position one rack in the top third and one rack in the bottom third of the oven, and preheat to 350 F. Line 2 large baking sheets with silicone baking mats or parchment paper (or spray with nonstick spray).
- Whisk flour, baking soda, baking powder, cinnamon, and salt together in a medium bowl to blend. Using stand mixer, beat butter and brown sugar until very well blended. Beat in egg and vanilla. Mix in flour mixture, then stir in oats and raisins.
- Scoop about 2 teaspoons of dough per cookie, and arrange mounds of dough on the prepared baking sheets, spacing two inches apart. Bake cookies until golden brown, switching baking sheets halfway through baking to ensure that they cook evenly. Bake for about 14 minutes, then transfer cookies to a rack to cool.
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