Ever since I discovered recipes from the Milk & Cookies Bakery cookbook, I’ve been on a ‘best of’ series. I truly think their cookie recipes are the best in kind! Like these oatmeal raisin cookies. The bakery’s owner, Tina Cascelli’s, shares this incredible recipe for oatmeal cookie dough (to which I’ve added 2 cups of raisins) so that you, too, can learn how to make oatmeal cookies extraordinaire!
Oatmeal Cookie Dough, makes about 2 dozen cookies
- 1 1/2 cups all-purpose flour
- 1 Tablespoon cinnamon
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature
- 1/2 granulated sugar
- 1 cup light brown sugar
- 2 large eggs, at room temperature
- 1 Tbsp. vanilla extract
- 3 cups old-fashioned rolled oats
- 2 cups raisins
- Pre-heat oven to 350 F.
- Line two baking sheets with silicone baking mats or parchment paper. Set aside.
- Combine the flour, cinnamon, baking soda and salt in a bowl, set aside.
- Put the butter in the bowl of a standing electric mixer fitted with the paddle. Beat on low speed until soft, then increase speed to medium and beat until light and creamy, about 3 minutes. Gradually add granulated sugar and then brown sugar, beating until very light and creamy.
- Add eggs, 1 at a time, and beat to incorporate, scraping down the sides of the bowl with a rubber spatula after each addition. Beat in the vanilla and when blended, slowly beat in the reserved dry mixture, oatmeal and raisins. Stop while the dough is still streaky, and scrape it out onto a floured surface. Divide dough into 2 sections and gently knead each with your hands until just blended. Wrap in plastic wrap and refrigerate for at least 30 minutes, and up to 3 days (or freeze for up to a month). Take out 10 minutes before ready to bake.
- To assemble and bake: Preheat the oven to 350°. For each cookie, make about a 1 1/2-inch ball of dough and place balls evenly on prepared sheets about 2 inches apart. Bake for about 15 minutes or until light browned around the edges. The center should be slightly soft to the touch.
- Remove the cookies from the oven and, using a metal spatula, transfer cookies to wire racks to cool. Store, airtight at room temperature for up to a week. They also freeze beautifully.