There are a few techniques I lay out in this recipe that are important to the outcome. She says they’re the best oatmeal raisin cookies she’s ever had. My cousin Portia was one of my testers, and she’s already made this recipe 4x before I’ve even written this post up. I needed other people to try the flavors and test the method for consistency. The reason being that I couldn’t decide if I was being too indulgent with the flavor of these cookies. I’ve been working on this recipe pretty much since COVID-19 isolation began, and have asked a few friends to recipe test for me. These cookies are the definition of decadent for just that reason. I’m not even a big fan of butterscotch, so don’t worry, it’s just a nod to the flavor. In my recipe I use egg yolks and melted butter to create an almost-butterscotch flavor. Most recipes you come across for home baked end up being too dry, too much chew from the raisin, or just overall lackluster. You know the kind: chewy, flavorful…actually good. This recipe was born out of the desire to create super moist, bakery style oatmeal raisin cookies at home. Deliciously decadent describes my take on an oatmeal raisin cookie, perfectly. They’re certainly classic, however they are rich and buttery and so special. Not because I couldn’t come up with “oatmeal raisin cookies”, but because I really wanted to emphasize that these are no ordinary oatmeal cookie. Use multiple cookie sheets or let the single cookie sheet cool before placing more dough balls on it, as a warm cookie sheet can cause cookies to spread too fast.I went back and forth on what to title these cookies for quite some time. For optimum results, bake one sheet of cookies at a time.If they do not spread enough, gently press the rounded spoonfuls of dough down with the palm of your hand and test again. If they spread too fast, refrigerate the dough for 1-2 hours and test again. Last but not least, and perhaps the most important tip of all.Use multiple cookie sheets or let the single cookie sheet cool before placing more dough balls on it as a warm cookie sheet can cause cookies to spread too fast. Always preheat your oven and load your cookies in the center of the oven.In addition to that, your cookies will not bake together. Leave a couple of inches between each cookie dough on the cookie sheet so the heat can move around them to bake them more evenly.Use old-fashioned oats, not quick oats, for a good chewy cookie.They help the cookies bake evenly, brown better, and lift off the cookie sheet without breaking. Cover your baking sheets with parchment paper or silicone baking mats.Use real vanilla extract, as it really does make a difference. For plump, juicy raisins, soak them in hot water for 15 minutes.Remove the butter and eggs from the fridge about 40 minutes in advance so the butter softens and the eggs come to room temperature.Allow the cookies to cool on the cookie sheets for about 5 minutes before moving to wire racks to cool. Bake in a preheated oven for about 10-12 minutes or until lightly browned. Using a 1 1/2 tablespoon scoop roll the cookie dough into balls and place on a parchment paper-covered baking sheet with 2 inches of space between the cookie dough balls. Now turn the mixer to low (or stir) and add the dry ingredients mixing until combined. Scrape the sides of the bowl and beater down as needed. Next, in a medium bowl, whisk together your flour, baking soda, ground cinnamon, and salt. Using an electric mixer or a stand mixer with a paddle attachment, cream the butter, granulated sugar, and brown sugar. Beat in the eggs and vanilla until combined.
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