Deliciously Decadent Oatmeal Raisin Cookies

SERVES: 30 3" COOKIES  |  PREP TIME:  30 MIN.   |   COOK TIME:  15 MIN.

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I went back and forth on what to title these cookies for quite some time. Not because I couldn’t come up with “oatmeal raisin cookies”, but because I really wanted to emphasize that these are no ordinary oatmeal cookie. They’re certainly classic, however they are rich and buttery and so special. Deliciously decadent describes my take on an oatmeal raisin cookie, perfectly. Here’s why:

This recipe was born out of the desire to create super moist, bakery style oatmeal raisin cookies at home. You know the kind: chewy, flavorful…actually good. Most recipes you come across for home baked end up being too dry, too much chew from the raisin, or just overall lackluster. In my recipe I use egg yolks and melted butter to create an almost-butterscotch flavor. I’m not even a big fan of butterscotch, so don’t worry, it’s just a nod to the flavor. These cookies are the definition of decadent for just that reason.

I’ve been working on this recipe pretty much since COVID-19 isolation began, and have asked a few friends to recipe test for me. The reason being that I couldn’t decide if I was being too indulgent with the flavor of these cookies. I needed other people to try the flavors and test the method for consistency. My cousin Portia was one of my testers, and she’s already made this recipe 4x before I’ve even written this post up. She says they’re the best oatmeal raisin cookies she’s ever had. I call that a success.

There are a few techniques I lay out in this recipe that are important to the outcome. Below I’ve laid out each step so you can see for yourself how the dough comes together and what it should look like at each step.

Recipe Notes:

Butter

1. Temperature is important. I ask you to melt and fully cool the butter so that we are in completely control of the softness. The butter should return to a solid texture and opaque color when it has cooled enough. You can see what I mean in the first image above. You could absolutely use a regular softened butter if it’s say, a hot summer’s day, and the butter is extremely soft.

2. Salted butter is key, but if you don’t have it, unsalted will certainly do. Just adjust the salt to add about 1/2-1 teaspoon.

Sugar

1. I call for a mix of each dark and light brown sugar and I think it helps provide a nice caramelized flavor and perfect chew. If you’re in a pinch and only have one or the other, that will be fine to substitute for 100%.

2. I ask you to beat the butter and sugars together for quite some time. And the reason is that, I need the sugar to change consistency, as you can see from image 2 to 3 above. And then again after the eggs get added from image 5 to 6. It should be really fluffy and much lighter in color. Set a timer for 5-7 minutes if you need it.

Eggs

1. This recipe needs 2 egg yolks and 1 egg. This combination significantly helps create a rich, chewy flavor.

Oats

1. Quick oats are the key to perfect oatmeal cookies. If all you have is old fashioned, go ahead and pulse them for about 10 seconds in a food processor to break them up and create “quick” oats.

Flour

1. I call for AP flour because it’s what I always have. Sometimes I sift it, sometimes I don’t. That step isn’t as important for cookie dough. You could switch it up and mix AP and WW and it would be delicious. Give it a try if you so desire!

Raisins

1. Rehydration is key. I call for reconstituted raisins in this recipe, and the reason is that the extra moisture helps the raisins maintain the appropriate texture through bake time. Regular raisins will work fine, however this way creates a really tender texture.

2. I recommend that you rehydrate the raisins first thing, along with the cooling butter. This way you know for sure they’ve had enough time to plump back up. Just make sure you drain them thoroughly.

3. If you hate raisins, and aren’t willing to try my reconstituted trick to possibly change your mind, I invite you to sub for pecans or leave them out all together. Chocolate chips would be fine, but I say leave them for a classic chocolate chip cookie. Another thought is to reduce the amount of raisins to 1 cup to get just a taste of raisin in each cookie.

Chill

1. Trust me when I tell you to rest the dough in the fridge. I form the balls first so that there’s minimal handling between cooling and baking, but any order is surely better than not doing it at all. Not chilling the dough, runs the risk of getting butter runs, uneven cooking, and over-browned bottoms.

Slam

1. This technique has become quite famous in the cookie baking world. Basically, during cooking, the tray full of cookies gets dropped down, without actually disturbing (ruining) the cookies, onto the oven tray or the stove top. Banging the melting and cooking dough helps spread out the cookie shape and get a nice crisp/chew on the butter edges. It helps the ball of dough spread out a little, and gives an overall yummy finished look. I instruct you to do this below, and I highly encourage you to give it a try.

Best-Ever Oatmeal Raisin Cookies

SERVES: 30 3” COOKIES
PREP TIME: 30 MIN. | COOK TIME: 15 MIN.

INSTRUCTIONS

This take on a classic oatmeal raisin cookie is buttery, with the perfect amount of chew. Omit the raisins altogether if it's not your thing, or swap them for pecans or chocolate chips.

1. In a standing mixer fitted with the paddle attachment, beat the sugars and butter for 5-7 minutes, stopping half way to scrape down the sides and bottom of the bowl, or until light and creamy. Add the eggs and vanilla and beat until mixed, about 2 minutes.

2. Add the eggs and vanilla and beat until mixed, about 1-2 minutes.

3. In a large bowl, mix all remaining dry ingredients, then all at once pour into the wet ingredients. Mix on a low speed until cookie batter is formed and no flour is visible.

4. Mix in the rehydrated raisins on the lowest speed until well incorporated. Shape into roughly 2-3 tablespoon balls and cool the batter in the fridge.

5. Preheat the oven to 350 and line a baking sheet with parchment. paper.

6. Once the oven to to temperature, remove the batter from the fridge and bake for about 6-10 minutes. Pull the sheet(s) out and bang them hard against the grates to flatten the cookies. Rotate the tray(s) if necessary for even cooking. Bake for another 5-7 minutes, or until the cookies are golden brown on the edges and bottom. Let cool slightly on the tray and serve warm.

INGREDIENTS

1 c. packed light brown sugar
1 c. packed dark brown sugar
2 sticks salted butter, melted and cooled completely
2 egg yolks
1 egg
1 tsp. vanilla extract
2.5 c. quick oats (or old fashioned oats pulsed in a food processor 5-10 sec.)
2 c. AP flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 c. raisins, rehydrated in hot water for 10 minutes, then drained completely