Oatmeal Raisin Cookies

I made these delicious Oatmeal Raisin Cookies for my family and they were a massive hit! These cookies are soooo delicious! 

Oatmeal Raisin Cookies

(Source: Girl Who Ate Everything)

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter , melted (1½ sticks)

1 cup packed brown sugar

1/2 cup white sugar

1 teaspoon cinnamon

1 tablespoon pure vanilla extract

1 egg

1 egg yolk

1 1/2 cups old-fashioned oats

1 heaping cup raisins

1/2 cup chopped walnuts or pecans (optional)

Preheat the oven to 325 degrees. Line cookie sheets with parchment paper. Your cookies turn out so much better with parchment paper. Melt butter and let cool slightly. Mix flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the cinnamon, vanilla, egg, and egg yolk for 2-3 minutes until light and creamy. Mix in the flour mixture until just blended. Add the oats, nuts, and raisins. Mix until just blended.

Place 1/4 cup balls of dough onto parchment lined cookie sheet and bake for 14-16 minutes. Do not overbake. The edges should look brown and the centers still slightly soft. Let the cookies rest on the cookie sheet for a couple of minutes before transferring to a cooling rack.

Oatmeal Raisin Cookies

I asked my little brother if he would like me to bake up a batch of fresh homemade cookies and ship to NYC for him and his girlfriend to enjoy. He immediately told me that he would like Oatmeal Raisin Cookies. Since I'd move mountains for my brother, I went to the grocery immediately after work and got all the ingredients to make the best Oatmeal Raisin Cookies. These cookies were super easy to make AND so chewy! Who doesn't enjoy chewy cookies?! These cookies were a total hit with my brother and his girlfriend!!! 

Oatmeal Raisin Cookies

(Source: Genius Kitchen) 

WHISK TOGETHER AND SET ASIDE

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

CREAM WET INGREDIENTS

1 cup unsalted butter, softened

1 cup sugar

1 cup dark brown sugar, firmly packed

2 large eggs

2 teaspoons vanilla

THEN STIR IN

3 cups oats (not instant)

1 1/2 cups raisins

Preheat oven to 350°. Whisk dry ingredients; set aside. Combine wet ingredients with a hand mixer on low. To cream, increase speed to high and beat until fluffy and the color lightens. Stir the flour mixture into the creamed mixture until no flour is visible. (Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate. Fill a #40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of dough). Drop 2-inches apart onto baking sheet sprayed with nonstick spray. Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top. Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.