Directions
- 1In a big bowl, mix together 1.5 cups or 180 grams of all-purpose flour, 3/4 of a teaspoon of baking soda, 1/4 teaspoon of baking powder, and 1/2 teaspoon of salt.
- 2Add 1 teaspoon of ground cinnamon to the bowl.
- 3In another bowl, add 1 cup or 226 grams of room temperature butter, 1/2 cup or 100 grams of granulated sugar, and 1 cup or 220 grams of packed brown sugar.
- 4Beat the butter and sugars on medium for about 3 minutes until light and fluffy.
- 5Add 2 large room temperature eggs, one at a time, mixing well after each addition.
- 6Add 2 teaspoons or 10 ml of vanilla extract and mix again.
- 7Add the dry ingredients to the wet ingredients and mix on low until almost combined.
- 8Add 2.5 cups or 280 grams of rolled oats and 1 cup or 160 grams of raisins (or other mix-ins).
- 9Fold everything together using a spatula until evenly mixed. Do not overmix.
- 10Scoop 2 tablespoon-sized portions of dough onto a baking sheet.
- 11Chill the cookies in the refrigerator for at least 1 hour, or up to 3 days. The longer they chill, the chewier they will be.
- 12Preheat oven to 350°F (175°C).
- 13Bake the cookies for 12-14 minutes, or until golden brown. The centers may still appear wet; they will finish baking as they cool.
Ingredients
- 1.5 cups all-purpose flour
- 180 grams all-purpose flour
- 0.75 teaspoon baking soda
- 0.25 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter room temperature
- 226 grams unsalted butter room temperature
- 0.5 cup granulated sugar
- 100 grams granulated sugar
- 1 cup packed light brown sugar
- 220 grams packed light brown sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 10 ml vanilla extract
- 2.5 cups rolled oats
- 280 grams rolled oats
- 1 cup raisins
- 160 grams raisins
Equipment
scalewhiskhand mixerspatulacookie scoopbaking sheetoven
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