Oatmeal raisin cookies are my favorite cookies and I perfected this recipe to be exactly what I am looking for in the cookies. Chewy and crispy, perfectly sweet are the ideal.
Ingredients
2 1/2 cups old-fashioned rolled oats
1 1/2 cup/180 g all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup/150 g granulated sugar
3/4 cup packed/150 g light-brown sugar
8 ounces (2 sticks) unsalted butter, softened
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups raisins
Directions
Step 1 Preheat oven to 350 degrees. Stir together the oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt in a large bowl; set aside.
Step 2 Put granulated and brown sugars and the butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla, scraping sides of bowl as needed.
Step 3 Reduce speed to low. Add oat mixture; mix until just combined. Mix in raisins.
Step 4 Using a small (1 1/2-tablespoon) ice-cream scoop, make balls of dough, and place them 2 inches apart on parchment-paper-lined baking sheets.
Step 5 Bake until cookies are golden and just set, 12 to 14 minutes. Let cool on sheets for 5 minutes. Transfer cookies to wire racks, and let cool completely.
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