I feel like I owe you some Christmas cookies, even if the deadline for the big day is coming up incredibly fast.
But these cookies are totally worth the wait. They are no ordinary cookies, nor are they ordinary oatmeal raisin cookies.
I have a love hate relationship with oatmeal raisin cookies. I love the idea of them, but I’ve only had one oatmeal cookie I actually loved. They came from Mom’s work. She’d bring them home for me at the end of the day and I would indulge in the cookie practically the size of my head with just enough oatmeal but not too much so that it was chewy but still supremely buttery.
I haven’t had one of those cookies in well over a decade.
And despite repeated efforts testing tons of oatmeal raisin cookie recipes, I never even came close.
I’d pretty much given up on that variety of cookie. I actually made these over the summer for a friend who LOVES any and all oatmeal raisin cookies. I had low expectations and figured I wouldn’t want more than a bite.
But after one taste of these Ultimate Oatmeal Raisin Cookies, I was smitten. They aren’t exactly the same as those cookies from my youth, but they are so close and almost better despite or perhaps because of the differences.
These cookies totally have a good oatmeal ratio that doesn’t make your jaw hurt or make you feel like you are having something healthy. But the real secret is the time the dough spends resting in the refrigerator. I have learned the very best cookies need that chill time. It enhances flavor exponentially, and when it comes to oatmeal cookies, it gives the oatmeal a chance to soften, mellow, and blend into the cookie.
So give yourself the gift of making these cookies for Christmas. Happy merry ya’ll!Print
1 cup raisins
1 ¼ cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 ½ sticks unsalted butter, room temperature
½ cup granulated sugar
½ cup packed brown sugar
2 cups old fashioned oats
1 large egg
2 teaspoons pure vanilla extract
Place the raisins in a bowl with hot water. Allow to sit for 30 minutes before draining and using in the recipe.
In a large bowl, beat the butter and sugars until light and fluffy. I did this by hand, but a hand or stand mixer will work too. Stir in the flour, cinnamon, and baking soda until just combined. Stir in the oats, egg, and vanilla. Once the dough comes together, cover the bowl with plastic wrap and refrigerate at least 24 hours and up to 4 days. You read that right – 4 days. The longer the dough chills, the more complex the flavors will be.
When ready to bake the cookies, preheat the oven to 350 degrees F and line a baking sheet with parchment. Dollop golf ball sized portions of cookie dough on the sheet, well spaced and bake about 15 minutes until golden brown and barely set in the center. Serve warm or cool completely on the tray. Repeat baking with the remaining dough.
Cookies may be stored in an airtight container at room temperature for up to 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour.
Recipe adapted from Brown Eyed Baker