Oatmeal Raisin Cookies
Oatmeal Raisin Cookies
By Chadwick Boyd
PHOTO BY BROOKE SLEZAK
I Updated Grandma’s Famous Cookies, But Kept One Important Thing.
There are a few cookies that my Grandma Clara was really well known for. Her Oatmeal Raisin Cookies were among them, mostly because she made them so large, about 5”-6” wide. She also used at least a half box of Sun-Maid golden raisins, which was also a bit unusual back then.
I have wanted to update this cookie recipe for a long time. These cookies are a bit more manageable in size (something I am not sure Grandma nor Grandpa Frank would be happy about!) but, I like how they fit in my hand. They are also made with regular raisins, though you certainly can use golden ones. In keeping with family tradition, though, you must use a half box of Sun-Maid! I like the texture of these cookies – they are soft in the middle and a bit crunchy and crisp on the edges. The perfect kind of bite, I think, Grandma Clara would appreciate.
Chadwick’s Checklist
What you need to know before you cook.
- Butter should be softened, ideally, before you mix dough.
- Have a wire rack ready to cool cookies as they come out of the oven.
- Let cookies set for a minute before transferring to wire rack.
SERVING SIZE: 24 3” cookies PREP TIME: 20 mins COOKING TIME: 10 mins
Ingredients
2 sticks unsalted butter
¾ cup firmly packed light brown sugar
½ cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1½ cups All-Purpose flour
1 teaspoon baking soda
½ teaspoon sea salt
3 cups Old Fashioned oats
½ 15 oz. box Sun-Maid raisins
Instructions
Preheat the oven to 375°F. Beat the butter and sugars until fluffy in a stand mixer with the paddle attachment on medium speed. Add the eggs and vanilla and beat again. Add the flour, baking soda and salt and mix until fully incorporated. Fold in the oats and the raisins.
Using a kitchen tablespoon, drop heaping spoonfuls of dough on ungreased cookie sheets. Flatten with your hands to about ¼” thick.
Bake 10-11 minutes until golden on the bottom. Remove from the oven and let cool for 1 minute on the cookie sheets before transferring to a wire rack. Store tightly covered.
Chadwick’s Changeups
Switch things up. Have some fun! Do more.
- Try this recipe with golden raisins for a different texture.
- If you're not a raisin fan, dried cranberries also work well.
- Sprinkle cookies with flaky salt before baking for texture and flavor contrast. It'll bring out the sweetness of the raisins.
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