Toasted Oatmeal Raisin Cookies
I’ll go on a limb and say that even if you generally don’t like raisins in baked goods, you’ll like these cookies. I’m confident because I...generally don’t like raisins in baked goods. Soaking them in whiskey before baking gives them fantastic flavor and a softer, chewier texture. If you’re not feeling the whiskey, you could go for rum or, of course, simply warm water. But don’t skip the step of soaking them, it’s key. Toasting the oats in the oven is optional, but it does bring a nuttier flavor out in these cookies. (A step learned from Julia Turshen’s Small Victories.)
- 6 tablespoons whiskey, warmed (for soaking raisins)
- 1 cup raisins, I like golden raisins but regular are fine
- 1 3/4 cups oats
- 3/4 cup light brown sugar
- 1/2 cup (1 stick) butter, softened
- 2 eggs
- 1 tablespoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
Preheat oven to 350F.
Warm whiskey in a microwave safe bowl for about 20-30 seconds depending on the strength of your microwave. (Or warm it on the stovetop.) Add raisins to the bowl, then add water until the liquid is just covering all the raisins.
Spread oats out onto baking sheet and bake at 350F for about 5-6 minutes. Let them cool to room temperature on the baking sheet.
In a medium bowl, beat the sugar and butter together until fully combined and fluffy. Add eggs one at a time, beating well between them. Mix in vanilla extract. In a smaller bowl, add flour, salt, and baking soda and whisk to combine. Mix flour mixture into wet ingredients.
Drain the raisins and add to the dough, then add the oats. Mix well until everything’s combined. Cover the large bowl with plastic wrap or foil and chill dough in the fridge for one hour at least or up to 8 hours. When ready to bake, line a baking sheet with parchment paper and spoon dough using an ice cream scoop or tablespoon, leaving about 2 inches between each.
Bake at 350F for 10-12 minutes. Let them cool on a cooling rack before eating.