Oatmeal Raisin in the Sun

Oatmeal raisin cookies: perhaps the most divisive of cookies. I’m personally an oatmeal chocolate chip cookie fan, but I received a request for oatmeal raisin—I guess that’s the way the cookie crumbles!

I used a recipe from Genius Kitchen, which was very straightforward. It also makes so many cookies—which is hardly a complaint! After cranking out 30 cookies, about half of the dough was still leftover (and begging for me to eat it). So after eating a stomach ache’s worth of dough*, I stored the rest for a rainy day, much in need for an oatmeal raisin in the sun!

*Since the dough contains raw eggs, you are eating it at your own risk. BUT having said that, I think I liked the taste of the dough better than the final cookies.

What to Expect:

Chunky, slightly crunchy cookies. The brown sugar and oats are the two dominant flavors, so deliciousness is to be expected.

So much dough! If you know you don’t want too many cookies, or leftover dough (not suggested!), I recommend halving the recipe.

The cookies didn’t turn as golden brown as I had expected from the recipe. But one way to tell if they’re done is to take the cookie sheet out of the oven, and try to remove a cookie with a spatula. If it falls apart, pop it back in the oven. If the bottom is flat and remains compact, it’s probably done!

What I Changed:

The dough is pretty tough, and is difficult to mix, so the oats might start spilling out of the bowl as a result. So as not to go stir crazy, I would recommend adding in the oats and raisins one cup at a time, and mixing in between additions. This way, the dough mixes more evenly, and decreases chance of spillage!

I hope this cookie helps in raisin’ your expectations of oatmeal raisin cookies! Let me know what you think 🙂

Original Recipe:

• Dry ingredients:

• • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
• Wet ingredients:
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 cup dark brown sugar, firmly packed
  • 2 large eggs
  • 2 teaspoons vanilla
• Stir in Later:
  • 3 cups oats (not instant)
  • 1 ¹⁄₂cups raisins

1. Preheat oven to 350°.
2. Whisk dry ingredients; set aside.
3. Combine wet ingredients with a hand mixer on low.
4. To cream, increase speed to high and beat until fluffy and the color lightens.
5. Stir the flour mixture into the creamed mixture until no flour is visible.
6. (Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate.
7. Fill a cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of dough).
8. Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
9. Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
10. Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.