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Author Notes: One Friday night, after closing down the Blue Heron, I stayed after hours to make twelve dozen oatmeal cookies that needed to be picked up the next morning at 7:00. Our oven space was limited, and we could bake only one tray at a time, so I worked in the kitchen until 2:00 A.M.: mixing dough, shaping circles, filling sheet pans, and then waiting for cookies to cool so I could package them all up. I fell in love with oatmeal raisin cookies that night after nibbling on too much dough and the random wonky-shaped cookie, I grew to appreciate their chewy, raisin-filled texture by the light of the moon. Chocolate chip cookies may always be at the top of my list, but these round raisin treats run a very close second, This version includes white chocolate, a dash of nutmeg, and the fancier golden raisin for an upscale cookie that is nothing short of delicious.
From The Vanilla Bean Baking Book. —sarah kieffer | the vanilla bean blog
Makes 12 to 14 cookies
- 1 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon grated nutmeg
- 12 tablespoons (1 1/2 sticks; 170 grams) unsalted butter, room temperature
- 1/3 cup (66 grams) granulated sugar
- 3/4 cup (149 grams) packed brown sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 1/4 cups (203 grams) rolled oats
- 5 ounces (142 grams) white chocolate, chopped
- 3/4 cup (110 grams) golden raisins
- Adjust an oven rack to the middle position and heat the oven to 350° F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk the flour, baking soda, salt, and nutmeg.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth. Add both sugars and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and mix on medium until combined. Add the flour mixture and mix on low until just combined. Add the oats, chocolate, and raisins and mix on low until combined. Using a spatula, stir the batter to incorporate any stray oats on the bottom of the mixing bowl.
- Form the dough into 3-ounce (85-gram) balls—a scant 1/3 cup each—and put 6 or 7 on each baking sheet. Bake one sheet at a time for 10 to 12 minutes, until the sides are golden brown and the tops are just starting to brown but are still underdone (the very center will still be pale).
- Transfer the baking sheet to a wire rack and let cool 5 minutes. Remove the cookies from the pan and let cool completely on a wire rack.
- This recipe is a Community Pick!