This recipe comes from my husband’s aunt, who is originally from Germany. She used to make these oatmeal raisin cookies when my husband was a kid, and he hadn’t had them in over fifteen years.
I persuaded his aunt to give me the recipe, and I secretly made a batch for my husband’s birthday. His eyes instantly lit up when he bit into the first cookie, and you could see how surprised he was!
I swear, these are the best oatmeal raisin cookies you’ll ever eat, and you must try the recipe. You’ll never want to eat another type of cookie again!
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.
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Quick Tip: Gently fold in the final ingredients with a spatula, to keep the batter smooth.
Recipe and Image courtesy of: Genius Kitchen