¾cup(186 g or 1 1/2 sticks) unsalted butter, , melted and slightly cooled
1 ¼cup(250 g) packed light brown sugar
¼cup(50 g) granulated sugar
2teaspoonspure vanilla extract
1large egg,, room temperature
1egg yolk,, room temperature
1cup(160 g) raisins
½cupchopped walnuts or pecans, optional¹
Instructions
Preheat the oven to 325° F. Line cookie sheets with parchment paper, set aside.
Whisk together flour, oats, baking soda, salt, and cinnamon. Set aside.
In a medium bowl of a stand mixer, mix together the melted butter, brown sugar and white sugar until the mixture is light brown and butter is absorbed, about 2 minutes. Beat in vanilla, egg, and egg yolk another 2 minutes until light and creamy. Scrape down sides when necessary.
Gradually add the flour oat mixture and mix until just blended. Stir in the raisins and nuts.
Use a cookie scoop to scoop about 2 tablespoons of dough and form into balls. Place onto parchment lined cookie sheet and bake for 12-14 minutes. The edges will look lightly browned and the centers soft. Let the cookies cool on the cookie sheet for 3 minutes and then transfer to a cooling rack.
Notes
Mix-ins: If you choose to exclude the nuts, replace with extra raisins.Storing oatmeal raisin cookies: Once cooled, place cookies in an airtight container and store at room temperature for up to 5 days. Cookies will keep longer in the refrigerator (about 1 week).Freezing oatmeal raisin cookie dough: Wrap cookie dough in plastic wrap and store in the freezer for up to 3 months. Defrost in the refrigerator before scooping into balls and baking.High altitude adjustments: Decrease brown sugar by 1 Tablespoon. Decrease granulated sugar by 1 teaspoon.Suggested tools: Kitchen scale, Stand mixer or hand mixer, medium cookie scoop, Baking sheet