About Oatmeal Raisin Cookies

I mentioned once before that I have exactly two cookie recipes, and this is the other one. And can I just tell you how lucky you guys are that you’re getting this today? Because it’s H-E-DOUBLE-HOCKEY STICKS week at work and I’ve been (a) away from the computer, and (b) STUCK IN MOTHER EFFING VIRGINIA.

So, to recap, cookies = delicious and Kat = busy. And this recipe = 18 delicious oatmeal raisin cookies, which are made of oatmeal and raisins, and since oatmeal and raisins are very healthy and good for you, you should feel free to eat all 18 by yourself. Which you are sure to do, because as I said, cookies = delicious. Here’s what you need:

• 12 tablespoons (that would be 1 1/2 sticks) of unsalted butter, at room temperature
• 1 cup light brown sugar
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup raisins
• 1 3/4 cups flour
• 2 cups rolled oats (and I mean the good, Irish rolled oats, not the quick-cooking or instant oats)
• Sea or kosher salt, for sprinkling

You can easily make this recipe by hand, but since I now have this amazingly amazing stand mixer courtesy of my non-mother-in-law (gift registries RULE!!!11!!!!!!), I will be making it in that. So. In a large bowl, beat the butter for a few minutes (on medium-high speed if applicable) until it’s light and fluffy.



Scrape down the sides of the bowl (if applicable) and add the sugars, baking powder, baking soda and cinnamon, beating until the mixture is well blended.



Reduce the speed of your amazingly amazing stand mixer (if applicable) to medium and add the eggs and vanilla extract, mixing until well incorporated.



Stir in the raisins. Then, reduce the speed of your amazingly amazing stand mixer (if applicable) to low and add the flour and oats, scraping down the sides of the bowl as necessary and mixing just until they are incorporated.



Cover the bowl with plastic wrap and chill your dough for at least an hour before baking. Meanwhile! Preheat the oven to 375 degrees.

Line a large baking sheet with parchment paper or a Silpat silicone non-stick baking mat. (Thanks, Jennie and Joe! Gift registries RULE!!!11!!!!!!) Form the dough into balls about the size of balls of golf and place them on the mat about 2 inches apart.



Now here’s the (arguably) weird part: generously sprinkle sea or kosher salt on top of each dough ball. Trust me on this one; it makes all the difference.



Bake 1 sheet at a time for 15 minutes or until the cookies are puffed and beginning to turn golden.



Transfer the cookies to a wire rack to cool completely. If you can wait that long. Me? I eat them as soon as they stop burning my fingers. And then I eat them all. Which brings us to today’s PROTIP!

You can go ahead and scoop out all of your golf balls onto a baking sheet like this:



and then stick that baking sheet (without the sprinkling of salt) in the freezer. As soon as your dough balls are frozen through, transfer them to a freezer bag for storage and safe-keeping. Then! Whenever you want warm fresh-baked oatmeal raisin cookies, take a ball or two out of the freezer, sprinkle them with salt, and stick them in your toaster oven. They’ll bake at the same temperature, but add a minute or two to the cooking time. Then! Voila! Warm fresh-baked oatmeal cookies whenever you want them!

Yay!