Oatmeal Raisin Cookies, Crispy, Chewy Perfection
The best oatmeal cookie adapted from Thomas Keller's Bouchon Bakery Cookbook, using golden raisins and dried cranberries.
Ingredients
- 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
Instructions
Dry Ingredients
- Whisk together cinnamon, baking soda, salt flour in a bowl. Set aside.
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.