Joanne Chang's Oatmeal Raisin Cookies
Oatmeal Raisin Cookies
I’ve made the following changes to the recipe:
- We always prefer bite-sized cookies, so I made them smaller, about 2-cm diameter balls.
- The baking time is 13 minutes at 325ºF since the cookies are smaller.
- I double the cinnamon after reading reviews on the internet.
- I have reduced the amount of both sugar only slightly since I am going to compare this recipe with Low-Sugar Oatmeal Raisin Cranberry Cookies in Joanne Chang’s Baking with Less Sugar
Storage: The cookies can be stored in an airtight container for up to three days, though I always take no more than five days. The dough can be stored in the refrigerator for up to one week, or frozen for up to two months.
Review: Like what Joanne said, the best oatmeal raisin cookies is one ‘that allows the pure and delicious flavor of nutty oats and plump raisins to shine through’ and her recipe is ‘as basic as it gets’ with a slight hint of spice. Of course, my bake with the extra cinnamon is more than just a hint, you get a punch of spice when you open the cookies tin and bite into the cookies! You definitely get what she promise – ‘an addictive mix of chewy cookie and sweet raisins’. She did not lie, we have to limit ourselves to two cookies each time we eat as they are really addictive. So, give it a try, you will find these cookies not only easy to make, they are also perfect snack when you are feeling hungry in between meals or just before bedtime.
- 1 cup (225g) unsalted butter, room temperature
- 2/3 cup (150g) granulated sugar (reduced to 130g)
- 1 cup (200g) packed light brown sugar (reduced to 160g)
- 2 large eggs, at room temperature
- 1¾ cup (245g) flour
- 1 tsp baking soda
- 1 teaspoon sea salt
- ¼ tsp freshly grated nutmeg (I used ground nutmeg)
- 1 tsp ground cinnamon
- 1¾ cups (175g) old –fashioned rolled oats (not instant or quick-cooking)
- 1½ cups (240g) raisins
- Refer to David Lebovitz’s page for directions.
- When you are ready to bake the cookies, preheat the oven to 350ºF/180ºC (325ºF for my Kuche oven). Line 2 baking sheets with parchment paper.
- Scoop out 2-cm diameter balls, drop them onto the baking tray with 2-inch gap in between cookie and press down gently. Bake 13 to 15 minutes or until the cookies turn golden brown and slightly firm around the edges. * If you are baking golf ball size cookies, bake for 20 to 25 minutes as shown here.
- Transfer the cookies to a rack to cool completely.