My sister-in-law got me this new cookbook, Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit. The first recipe I tried was their oatmeal raisin cookie. I cut the sugar a little bit for my in-laws, and the cookie was still good!
Ingredients:
1 1/4 cups all-purpose flour
3/4 cups whole wheat flour (used all-purpose flour)
2 1/2 cups rolled oats (followed recipe and used 2 1/2 cups oats)
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1 teaspoon ground ginger
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup packed light brown sugar (used 1/2 cup)
3/4 gup granulated sugar (used 1/2 cup)
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
2 cups golden raisins (soaked in hot water)
Flaky sea salt, for sprinkling tops
Directions:
- In a medium bowl, gently whisk together the all-purpose and whole what flours, oats, baking power, baking soda, kosher salt, cinnamon, and ginger. Set aside.
- Place the butter and brown and granulated sugars in the bowl of a stand mixer fitted with the paddle attachment and cream on medium speed until homogenous and paste-like, about 4 minutes. You will see the mixture change from grainy and wet to fluffy and voluminous.
- Next, add the eggs and vanilla and mix until fully combined, about 2 minutes. Scarpe the bowl thoroughly using a silicone spatula or bowl scraper )or your hand), being sure to reach underneath the paddle.
- Add the flour mixture slowly and mix on low speed until the flour is almost completely incorporated. Add the raisins and mix until just combined. If you notice any flour at the bottom of the bowl, use your spatula to finish the mixing process.
- Scrape the cookie dough from the bowl onto a big sheet of plastic wrap. Wrap the dough tightly and transfer to your refrigerator, where it should rest for at least 24 hours and up to 3 days. Alternatively, you may freeze the dough for up to 3 months, then let it thaw on the kitchen counter overnight before proceeding with the recipe.
- Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper.
- Take the dough out of the refrigerator 2 to3 hours before you plan to bake the cookies. Once it's pretty darn soft, use a 1/4 cup measure or #20 (yellow) scoop to portion the dough into 2 inch balls. Place on the baking sheets. Slightly flatten each cookie with your palm and top with a few flakes of sea salt. Transfer the baking sheets to the oven and bake for 16 to 18 minutes (baked 16 min), until the edges are just slightly golden.
- Remove the baking sheets from the oven and transfer the cookies to wire racks to cool. Store in an airtight container for up to 5 days.
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