Hey everyone! Sorry for the slight delay in posts. Class has got my full attention for a while, but I’m back! First of all, I really need to thank everyone who helped my blog hit over 2000 views all time. It really means a lot to me and I’ll continue to churn out posts for your reading pleasure. Here’s to another 2000! Now that that’s out of the way, I’ve got a new recipe for you, straight from my class recipe guide. Oatmeal Raisin Cookies may not be everyone’s cup of tea, but trust me, done right, they are absolutely fantastic, especially if the raisins got a little flavor augmentation. But I’ll get into that later. So, enjoy!
Oatmeal Raisin Cookies
- 12 Ounces of Room Temperature Butter
- 14 Ounces of Brown Sugar (Light or Dark, it doesn’t matter)
- 5 Ounces of Granulated Sugar
- 5 Whole Eggs
- 1/8 Ounce of Baking Soda
- 1/8 Ounce of Salt
- 14 Ounces of Rolled Oats
- 9 Ounces of All-Purpose Flour
- 1 Teaspoon of Vanilla Extract
- 1 Ounce of Cinnamon
- 6 Ounces of Raisins (soaked in Rum, if you’re feeling adventurous)
- #100 Scoop/Disher
- KitchenAid Stand Mixer
- Electronic Scale
- Measuring Spoons
- Chef’s Knife
- Small Bowl
- Mesh Strainer or other sifting device
- Sheet Pan(s)
- Parchment Paper
- Pre-heat your oven to 350 degrees.
- Cut the butter into small cubes and put them inside the mixing bowl of the KitchenAid.
- Add the brown sugar and granulated sugar to the butter and cream, using the paddle attachment, until the mixture is smooth and lighter in color. Now, when I say “cream,” it means to beat on about medium-high speed. What this does is aerates the butter by punching small holes in it using the sugar crystals. This will aid in leavening later on.
- Beat the eggs in the smaller bowl and then add the Vanilla extract. This will make adding them to the mixture easier.
- Sift the baking soda, salt, flour and cinnamon together and set that mixture aside for now.
- When the butter and sugar have reached the proper consistency, drop the speed to low and SLOWLY add the egg/vanilla mixture until a homogeneous mass forms. You may need to scrape down the sides and bottom of your mixing bowl to ensure a fully homogenized mixture.
- When the eggs and vanilla re fully incorporated, dump in all sifted ingredients at once, followed by the oats and then the raisins. Again, you can soak the raisins in a bit of rum for more flavor and a bit of a kick.
- Mix until everything comes together.
- Using your #100 scoop/disher, portion out the dough onto one or two sheetpans lined with parchment paper. I usually line them up in a 6 x 5 pattern.
- Bake at 350-degrees for 10 – 12 minutes, or until the outside is crisp, while the middle part is still moist and chewy.
Best part about Oatmeal Raisin Cookies? Not only are they good, they’re good for you! Well, maybe without the rum-soaked raisins. Then they’re just plain good! Enjoy!