Oatmeal Raisin Cookies Recipe (Chewy)

  • Preparation 15 min
  • Cooking 15 min
  • Servings 20
  • Freezing I do not suggest

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Ingrédients

  • ½ cup (115 g) unsalted butter
  • ½ cup (110 g) packed brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp (10 ml) vanilla extract
  • 1 cup (140 g) all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp sea salt
  • ½ tsp ground cinnamon
  • 1 ½ cups quick-cooking rolled oats
  • ¾ cup raisins

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Preparation

  • Melt the butter in a pan, then let it cool on the counter for 5 minutes. Still hot, it will cook the eggs.
  • In a large bowl, whisk together the flour, baking soda, baking powder, sea salt and cinnamon.
  • In a second bowl, whisk the cooled butter, brown sugar, whole egg, egg yolk and vanilla vigorously, until the mixture is smooth and syrupy.
  • Pour the wet mixture over the dry ingredients and stir with a spatula.
  • Fold in the oats and raisins to form a dense dough. If it seems too soft, refrigerate it for 15 minutes; if it is too crumbly, add 2 to 3 tbsp of water.
  • Preheat the oven to 350°F (175°C) and line two cookie sheets with parchment paper.
  • Using a slightly heaped 2-tbsp scoop, portion out 20 balls, roll them quickly between very lightly dampened hands, then set them on the sheets and flatten each one to about half its height.
  • Bake one sheet at a time, in the centre of the oven, for 12 to 15 minutes, until the edges are lightly golden. The centre will look soft, which is exactly right.
  • Let the cookies rest on the sheet for 5 minutes, then transfer them to a wire rack to cool completely.