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Prep time
20 minutes
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Cook time
15 minutes
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Serves
15-16 pieces
Author Notes
Oatmeal raisin cookies are definitely one of my favorite cookies of all time, but honestly, all cookies have a place in my heart (right next to the milk). Whenever I eat oatmeal raisin cookies, I like to tell myself that I can eat many of them because they are healthier than other cookies. Which is of course a complete lie, and just an excuse to eat six cookies at a time. These soft, moist
and chewy cookies are often spiced up with cinnamon, but I chose to use Chinese five spice powder for a more dynamic yet familiar flavor. While there are variations, Chinese five spice is predominantly made up of star anise, cloves, cinnamon, Sichuan pepper and fennel seeds. This combination screams of autumn baking to me and it is a perfect complement to an oatmeal raisin cookie. You can even make your own version of a five spice mix to create new versions of your favorite cookies. You have to become the cookie master to become a true cookie monster. —Jason Licker
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Ingredients
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120 grams
Butter
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100 grams
Sugar
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100 grams
Light Brown Suga
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50 grams
Eggs
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2.5 grams
Vanilla Extract
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136 grams
All Purpose Flour
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3 grams
Baking Soda
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2 grams
Baking Powder
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1.5 grams
Salt
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6 grams
Chinese Five Spice Powder
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140 grams
Old Fashions Rolled Oats (not instant)
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120 grams
Rasins
Directions
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In a stand mixer with the paddle attachment, beat the butter, sugar, and brown sugar for 10 minutes until it is light and creamy. Every few minutes, use a spatula to scrape down the sides of the bowl to ensure a uniform mixture.
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Combine the eggs and vanilla extract in a small-sized bowl. Add this into the butter and sugar mixture in three increments. Once again, scrape down the sides of the bowl to ensure a uniform mixture.
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Add the all-purpose flour, baking soda, baking powder, salt, and Chinese five spice slowly, so that you gradually incorporate these dry ingredients until they are just combined into the mixture. Finally, scrape down the sides of the bowl to ensure a uniform mixture.
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Mix in the oats and raisins and then remove the dough from the stand mixer. Place it in a medium-sized bowl and chill for at least 4 hours or overnight.
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When you are ready to bake, weigh out 50g chunks of dough and roll them into balls. Place them on a parchment paper-lined cookie sheet, and make sure you leave some room for the cookies to spread out. Push the balls down with your palm evenly, until they are half the original height of the balls.
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Bake at 175C (347F) for 12-15 minutes. Halfway through, turn the tray from back to front so that they are evenly baked. You will know the cookies are done when the outer edges are brown.
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Remove the cookies from the oven and either transfer to a wire rack or allow them to completely cool on the cookie sheet.
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