Husband is a huge fan of the Wall Street Journal. I don’t really read it, but one day, my husband pulled this Oatmeal Raisin cookie recipe out. I decided to give it a try. Recipe is adapted from Melissa Weller of Sadelle’s in New York City. She used to bake for the Bouchon in NYC.
I’ve made oatmeal raisin cookies a number of times, usually using the recipe on the Quaker Oat box. I was initially skeptical of the recipe because it called for more salt and cinnamon than I’m used to. Plus, they recommend soaking the raisins for 30 min. The cookie batter also seemed a little more drier than other cookie recipe dough. But the cookies actually came out pretty well. My husband really liked them. Next time, am going to try putting the dough in the fridge for 4 days to see if it makes the cookie taste better.
My modifications- didn’t end up putting dough in fridge for 4 days before baking…I baked the cookies for 12 min. I've soaked the raisins for 15 min instead of the recommended 30 min and the cookies seemed to turn out ok.
Lessons learned- when Baking with a Airbake pans- takes longer to bake. Better to bake with a silicon sheet and regular cookie pan.
Cinnamon Raisin Cookies
Active Time: 10-15 minutes Total Time: 1 hour, plus 4 days for chilling dough Makes: 14 cookies
- 1 cup raisins
- 1¼ cups all-purpose flour
- 1 tablespoon plus 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- 1½ teaspoons fine sea salt
- 1½ sticks slightly softened butter
- 1 cup light brown sugar, firmly packed
- 6 tablespoons granulated sugar
- 2 cups old-fashioned or rolled oats
- 1 extra-large egg
- 1½ teaspoons vanilla extract
2. Meanwhile, in a small bowl, sift together flour, cinnamon, baking soda and salt.
3. Using an electric mixer fitted with paddle attachment, cream together butter and sugars on medium speed
until light and fluffy, scraping down frequently. Take care not to overbeat.
4. 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.
5. Use a ¼-cup measure to scoop dough onto a parchment-paper lined baking sheet. Flatten each blob with base
of measuring cup. Cover baking sheet with plastic wrap and refrigerate 4 days (optional).
6. To bake cookies: Preheat oven to 350 degrees. 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.
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