The cookie is chewy with a bit of a crunch on the outside. It's loaded with raisins and a ton of great vanilla flavor. Man, are these good!!
The day before we left for the beach, my bridesmaid, Courtney came over for a baking day! We made 1 1/2 times the recipe below so that she could have some and I could take a bunch to the beach for my family! About 4 dozen cookies later, they were gone in a few short days :) Definitely a hit!
Prep Time: 15 minutes
Inactive Time: 1 hour
Baking Time: 13 minutes (about 30 minutes total)
Yield: approx. 3 dozen cookies
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 sticks unsalted butter, softened
- 1 cup sugar
- 1 cup dark brown sugar, packed
- 2 eggs
- 2 teaspoons vanilla
- 3 cups oats
- 1 1/2 cups raisins
- Whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl of a stand mixer, combine the butter, sugar, brown sugar, eggs and vanilla. (I used my stand mixer, but you can also use a hand mixer.)
- Once the wet ingredients are combined, increase the speed to high and mix for a few minutes until light in color and fluffy.
- With the mixer on low speed, add the flour, small amounts at a time, until just combined. Don't overmix!
- Add the oats and raisins by hand until the raisins look evenly distributed.
- *One thing I changed from the original recipe* Refrigerate the dough for about 1 hour, until chilled. When ready to bake, preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
- Using 2 spoons, shape about 2 Tablespoons of dough into a slightly compact, rounded dough ball. Place 12 cookies on each sheet, about 2 inches apart.
- Bake 13-15 minutes, until the cookies are slightly browned but still a little bit moist on top of the cookie. (This helps them to turn out chewy!)
- Remove from oven; allow to cool on the cookie sheet for 2-3 minutes and then place on a wire cooling rack. Enjoy!