Oatmeal Raisin Cookies, Crispy, Chewy Perfection
The best oatmeal cookie adapted from Thomas Keller's Bouchon Bakery Cookbook, using golden raisins and dried cranberries.
Prep Time20 minutes mins
Cook Time18 minutes mins
Total Time38 minutes mins
Course: Dessert
Cuisine: American
- 1 cup + 1 teaspoon all-purpose flour / 144 grams
- 1 tablespoon ground cinnamon / 7 grams
- 1-1/2 teaspoon baking soda
- 1-1/4 teaspoon kosher salt
- 1/2 cup + 3 1/2 tablespoons lightly packed light brown sugar / 140 grams for original recipe
- 1/4 cup plus 1 1/2 tablespoons granulated sugar / 69 grams
- 11 tablespoons unsalted butter room temperature / 155 grams
- 1 egg / 62 grams
- 1-1/4 tsp vanilla paste you can use pure vanilla extract
- 2 cups old-fashioned oats do not use instant / 155 grams
- 1/2 cup golden raisins
- 1/2 cup chopped cherries or cranberries mix the fruit to your preference to add up to 156 grams
Wet Ingredients
Cream butter at medium speed.
Add in both sugars and mix on medium for 3-4 minutes. See notes.
Add egg.
Add vanilla paste or extract.
Add dry ingredients a little at a time.
Add in raisins and dried cherries.
Roll into even sized cookies (about 31 grams).
Cook for 15 to 18 minutes (check at 15) in oven of 325 degrees. Cool completely.
You can freeze these cookies. Let them defrost In one layer at room temperature.