There is nothing quite like the smell of freshly baked cookies throughout the house. These bakery-style oatmeal raisin cookies are a quintessential must in anyone’s baking repertoire. Even your most finicky cookie eater will love these chewy, yet crunchy cookies once it hits their pallet. And, you obviously can’t have just one…
- 2 sticks (1 cup) unsalted butter, softened (20 seconds in the microwave)
- 1 cup light brown sugar
- 1/2 cup white granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 cup old-fashioned oats
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 3/4 tsp salt
- 1-2 cups raisins
- Preheat the oven to 325. Line baking sheets with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer, combine butter, brown sugar, and white sugar, beating until light and fluffy.
- Add egg, egg yolk, and vanilla, mixing to combine well.
- In a separate bowl, whisk together flour, oats, baking soda, baking powder, and cinnamon.
- With a stand mixer on low speed, gradually add dry ingredients to wet ingredients until well-combined.
- Add raisins, mixing just until incorporated.
- With a roughly measured ice cream scoop of dough, place each piece on the baking sheet with the jagged edge facing up, about two fingers apart.
- Repeat with the remainder of the dough. I generally can fit 12 cookies on each baking sheet.
- Bake for up to 25 minutes, until the edges are golden brown.
- Remove from oven and allow cookies to cool on the baking sheet for a few minutes until they can easily be transferred to a wire cooling rack.
- Allow to cool completely for a chewy texture, and to prevent them from falling apart easily.