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COOKIES - Oatmeal Raisin Cookies
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| Oatmeal Raisin Cookies By CHARLOTTE DRUCKMAN WSJ Sept. 15, 2015 You don’t have to let the dough rest four days before baking, but the depth of flavor you’ll get makes the cookies more than worth the wait. Makes: | |
| 14 | cookies |
| 1 cup | raisins |
| 1¼ cups | all-purpose flour |
| 1 tablespoon plus 1 teaspoon | ground cinnamon |
| 2 teaspoons | baking soda |
| 1½ teaspoons | fine sea salt |
| 1½ sticks | slightly softened butter |
| 1 cup | light brown sugar, firmly packed |
| 6 tablespoons | granulated sugar |
| 2 cups | old-fashioned or rolled oats |
| 1 extra-large egg | |
| 1½ teaspoons | vanilla extract |
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1. Soak raisins in hot water for 30 minutes, then drain.
2. Meanwhile, in a small bowl, sift together flour, cinnamon, baking soda and salt.
3. Using an electric mixer fitted with paddle attachment, cream together butter and sugars on medium speed until light and fluffy, scraping down frequently. Take care not to overbeat.
4. Add flour mixture to creamed butter and sugar and mix on low speed until combined. Mix in oats, followed by drained raisins, egg and vanilla.
5. Use a ¼-cup measure to scoop dough onto a parchment-paper lined baking sheet. Flatten each blob with base of measuring cup. Cover baking sheet with plastic wrap and refrigerate 4 days (optional).
6. To bake cookies: Preheat oven to 350 degrees. Bake until cookies are golden-brown on the outside but still soft in the middle, about 17 minutes. Remove from oven and let rest on baking sheet a few minutes, then transfer to a rack to cool.
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