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Category: Cookies
Prep Time: Cook Time: Total Time:
Makes about 50 cookies
1 1/2 cups (240 grams) plump, moist raisins
3 cups (240 grams) old-fashioned rolled oats (not quick-cooking)
1 1/2 cups (204 grams) all-purpose flour 1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
2 sticks (8 ounces; 226 grams) unsalted butter, cut into chunks, at room temperature
3/4 cup (150 grams) sugar
3/4 cup (150 grams) packed light brown sugar
1/2 teaspoon fine sea salt
2 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
9 ounces (255 grams) best-quality milk chocolate, finely chopped
Position the racks to divide the oven into thirds and preheat it to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
Even if your raisins are moist, the flavor of these cookies will improve if you give them a soak: Toss the raisins into a bowl, cover with very hot tap water (or booze or tea; see above) and let them plump while you make the dough. When you’re ready for the raisins, drain and pat them dry.
Whisk together the oats, flour, cinnamon and baking soda.
Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, both sugars and the salt together
at medium speed until smooth, about 2 minutes. One by one, add the eggs, beating for 1 minute after each one goes in, then beat in the extract. Scrape down the bowl. Turn off the mixer, add the dry ingredients all at once and pulse a few times, then mix on low speed until they are almost incorporated. Add the
aisins and chopped chocolate and mix on low just until incorporated. Give the dough its last few turns using a sturdy flexible spatula.
Using a medium scoop, scoop out level portions of dough or use a table- spoon to get rounded spoonfuls (you want to drop the dough onto baking sheets, leaving 2 inches of space between the mounds). Press the dough down gently until the cookies are about 1/2 inch high.
Bake the cookies for about 15 minutes, rotating the sheets top to bottom and front to back after 8 minutes, until the cookies are only slightly firm around the edges and still pokeable (and maybe even a bit wet looking) in the center. (If the dough was refrigerated and became very hard, you might have to add another minute or so to the baking time.) Place the baking sheets on racks and let the cookies rest for 3 to 5 minutes, then gently transfer them to the racks to cool completely; they’ll firm as they cool.
Repeat with the remaining dough, making sure that your baking sheets are cool.
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Category: Cookies
Prep Time: Cook Time: Total Time:
Makes about 50 cookies
1 1/2 cups (240 grams) plump, moist raisins
3 cups (240 grams) old-fashioned rolled oats (not quick-cooking)
1 1/2 cups (204 grams) all-purpose flour 1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
2 sticks (8 ounces; 226 grams) unsalted butter, cut into chunks, at room temperature
3/4 cup (150 grams) sugar
3/4 cup (150 grams) packed light brown sugar
1/2 teaspoon fine sea salt
2 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
9 ounces (255 grams) best-quality milk chocolate, finely chopped
Position the racks to divide the oven into thirds and preheat it to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
Even if your raisins are moist, the flavor of these cookies will improve if you give them a soak: Toss the raisins into a bowl, cover with very hot tap water (or booze or tea; see above) and let them plump while you make the dough. When you’re ready for the raisins, drain and pat them dry.
Whisk together the oats, flour, cinnamon and baking soda.
Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, both sugars and the salt together
at medium speed until smooth, about 2 minutes. One by one, add the eggs, beating for 1 minute after each one goes in, then beat in the extract. Scrape down the bowl. Turn off the mixer, add the dry ingredients all at once and pulse a few times, then mix on low speed until they are almost incorporated. Add the
aisins and chopped chocolate and mix on low just until incorporated. Give the dough its last few turns using a sturdy flexible spatula.
Using a medium scoop, scoop out level portions of dough or use a table- spoon to get rounded spoonfuls (you want to drop the dough onto baking sheets, leaving 2 inches of space between the mounds). Press the dough down gently until the cookies are about 1/2 inch high.
Bake the cookies for about 15 minutes, rotating the sheets top to bottom and front to back after 8 minutes, until the cookies are only slightly firm around the edges and still pokeable (and maybe even a bit wet looking) in the center. (If the dough was refrigerated and became very hard, you might have to add another minute or so to the baking time.) Place the baking sheets on racks and let the cookies rest for 3 to 5 minutes, then gently transfer them to the racks to cool completely; they’ll firm as they cool.
Repeat with the remaining dough, making sure that your baking sheets are cool.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.