Originally from: http://www.wsj.com/articles/recipe-oatmeal-raisin-cookies-1442345556
- 1 cup raisins or cranberries (200g or 240ml in my Pyrex measuring cup)
- 1¼ cups all-purpose flour (185g or 300ml in my Pyrex measuring cup)
- 1 tablespoon plus 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- 1½ teaspoons fine sea salt
- 1½ sticks slightly softened butter (~150 grams)
- 1 cup light brown sugar, firmly packed (190g or 240ml in my Pyrex measuring cup)
- 6 tablespoons granulated sugar
- 2 cups old-fashioned or rolled oats (230g or 480ml in my Pyrex measuring cup)
- 1 extra-large egg
- 1½ teaspoons vanilla extract
Preheat oven to 350°F/176°C. Grease baking sheets or use baking paper.
- Soak raisins in hot water for 30 minutes, then drain.
- Meanwhile, in a small bowl, sift together flour, cinnamon, baking soda and salt.
- In a larger bowl, use an electric mixer to cream together butter and sugars on medium speed until light and fluffy, scraping down frequently. Take care not to overbeat.
- Add flour mixture to creamed butter and sugar and mix on low speed until combined. Mix in oats, followed by drained raisins, egg and vanilla.
- Use a ¼-cup measure to scoop dough onto a parchment-paper lined baking sheet. Flatten each blob with base of measuring cup.
- To bake cookies: Bake until cookies are golden-brown on the outside but still soft in the middle, about 17 minutes. Remove from oven and let rest on baking sheet a few minutes, then transfer to a rack to cool.
- Original recipe says to cover and chill the dough in the refrigerator for a few days, but I don't do that.
- My oven is janky as hell and I need to bake at "150" and make sure the cookies are at the top rack so the bottoms don't burn.