Oatmeal Raisin Cookies
Makes 50 cookies
  • 225 grams unsalted butter, at room temperature
  • 100 grams caster sugar ( ~1/2 cup)
  • 100 grams dark brown sugar (1/2 cup packed)
  • 2 eggs
  • 1 teaspoon vanilla
  • 150 grams all-purpose flour (1¼ cups)
  • 2 tablespoons corn starch
  • ½ teaspoon cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon coarse salt (scant if using table salt)
  • 335 grams rolled oats, not quick-cooking or instant (2¼ cups)
  • 150 grams raisins (1 cup)
  1. Cream butter and both sugars together in a large mixing bowl with an electric mixer on medium-high speed until light and fluffy, scrapping down the sides several times. This will take about 5 to 7 minutes.
  2. Beat in the eggs 1 at a time, beating well after each addition. Beat in the vanilla then scrape down the sides.
  3. Add in flour, cornstarch, cinnamon, baking soda and salt. Mix on low speed until incorporated. Add in oats and raisins and mix well with a rubber spatula.
  4. Scoop heaping tablespoons of dough and shape it into a ball. Place on a baking sheet and refrigerate for 1 hour until firm.
  5. Preheat oven to 180 degrees Celsius. Line a baking sheet with parchment paper and place the ball of dough on top, ensuring they are about 1.5-inch apart one another. Flatten the just slightly and bake for 10 to 12 minutes. Let cool completely on the wire rack and store in airtight container.
Naggy Notes
Recipe by Foodie Baker at https://www.foodiebaker.com/oatmeal-raisin-cookies/