oatmeal raisin cookies

 oatmeal raisin cookies

Camping Series Part 3: Oatmeal Raisin Cookies

Whenever Daren goes camping or on some kind of guy’s weekend, I like to send the boys off with some kind of baked goods – usually cookies, since they are easy to make and easy to transport.  As I mentioned earlier, in the past I’ve usually sent them off with these triple chocolate cookies, or some classic chocolate chippers.  I wanted to change things up this time, and I wanted to go with something that seemed more “camping”-esque.  I chose these oatmeal raisin cookies since oatmeal seems more camping-y (maybe? or is it just in my head?), and I thought they would be nice and sturdy and hold up well to transporting.  Well, turns out I was a little off on the sturdiness of the cookies, but more on that in a minute :)

First off, let me say that these cookies were AMAZING.  Oatmeal raisin is usually  not my first choice when it comes to cookies – if they’re in front of me, I’ll certainly eat them, but they’ve never been my go-to or my number 1 favorite.  However, once I made this recipe I couldn’t stop eating them! Thank goodness most of them were headed off with Daren on the trip :)  The tablespoon of cinnamon in the batter gives them a nice spice flavor, and a little trick involving rehydrating the raisins keeps everything chewy and moist.  So moist, in fact, that they almost fall apart on you – not that that stopped any of us from eating them!

This dough, like many other cookie doughs, is refrigerated before baking to help the cookies hold their shape.  As I mentioned back in this cookie recipe, sometimes I am a little too impatient, and I throw the cookies in the oven before they’re ready.  Well, apparently I still haven’t learned my lesson, because even though I thought the batter was still a little too soft when I took it out of the fridge, I went ahead and baked it anyway.  And, of course, they spread out more than I would have liked.  I will say though that I got pretty worried about them getting crispy from spreading so much, and they weren’t crispy at all! They stayed so soft and chewy, and were really the perfect texture.  Next time, I’ll refrigerate them a little longer.  I also found that raising the oven temp 25° helped the cookies to set up before they could spread – I’ve reflected both of those changes below.

In case anyone was wondering what the boys thought, Daren came home with an empty storage container so I’m assuming they were a hit :)

Ingredients

  • 1 cup plus 1 teaspoon (144 grams) all-purpose flour
  • 1 tablespoon (7.7 grams) ground cinnamon
  • 1½ teaspoons (7.4 grams) baking soda
  • 1¼ teaspoons (3.6 grams) kosher salt
  • 11 tablespoons (5.5 oz or 155 grams) unsalted butter, at room temperature
  • ¾ cup (140 grams) light brown sugar
  • 5½ tablespons (69 grams) granulated sugar
  • ¼ cup (62 grams) eggs (about 2 large eggs)
  • 2 vanilla beans, split lengthwise
  • 1 tablespoon vanilla extract
  • 2 cups (155 grams) old-fashioned oats
  • 1 cup (156 grams) raisins (I went ahead and used regular raisins; the original recipe calls for a mix of regular and golden.  I’ll have to try that next time!)

Directions

To rehydrate the raisins, place in a medium bowl and cover with hot water.  Allow to sit for 30 minutes.  Drain and blot with paper towels to remove the excess water.

In another mixing bowl, combine the flour, cinnamon, baking soda, and salt; whisk to blend.  In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars.  Beat on medium speed until light and fluffy, 3-5 minutes.  Scrape in the seeds from the vanilla beans and mix.  Add in the eggs and vanilla extract and beat on medium-low speed just until combined.

Using a rubber spatula, stir in the oats and raisins.  Refrigerate the dough for 1 hour.

When ready to bake, preheat the oven to 350°F.  Scoop rounds of dough (about 2 tablespoons) onto baking sheets lined with parchment paper.  Bake until golden brown and just barely set, about 8-10 minutes.  Allow to rest on the baking sheets for 5-10 minutes, then transfer to wire baking racks to cool completely.  Store at room temperature in an air-tight container.

Yield:  About 30 cookies

Source:  Adapted from Bouchon Bakery via Annie’s Eats

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