It’s been a while since I posted a good oatmeal raisin cookie recipe, so here’s one I made today using Indonesian cinnamon. The recipe calls for 1 1/2 teaspoons of it, yet the cinnamon is not overpowering. Maybe because Indonesian cassia is just not a very strong cinnamon? I’ll have to try these with my favorite type of cinnamon, Vietnamese Saigon, just for comparison’s sake.
In my opinion this is a pretty basic but good oatmeal raisin cookie recipe. The cookies are not too thin, nor too thick. And while they are sweet, the toasted nuts round that out. Just DON’T SAMPLE THE DOUGH. I’ve never been much of a cookie dough eater, but I made the mistake of tasting the raw dough and it was a little too good. Guess I’ll have to start buying those pasteurized eggs.
- 2 sticks (8 oz) unsalted butter, softened
- 1 cup (196 grams) light brown sugar
- 1 cup organic (196 grams) granulated sugar
- 1 1/2 teaspoons Indonesian cinnamon
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups (196 grams) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt -- use 1/8 if using salted butter
- 3 cups old fashioned rolled oats
- 2/3 cup toasted and chopped pecans
- 1 cup raisins
- Preheat oven to 350 degrees F.
- In a large mixing bowl using an electric mixer, beat the butter until creamy. Add both sugars and continue beating for another two minutes, scraping the side of the bowl. Beat in the cinnamon and the vanilla. Add the eggs one at a time, beating only until mixed.
- In a separate bowl, mix together the flour, baking powder and salt. Add to the batter and stir until incorporated. Stir in the oats, pecans and raisins.
- Dump the batter out onto a big sheet of foil or wax paper and then press it all together. Divide it into 24 pieces and shape each piece into a round. At this point you can chill the rounds in a freezer bag until ready to bake, or bake them.
- To bake, arrange the rounds 2 inches apart on a parchment lined baking sheet. Bake for 18-22 minutes at 350 degrees F. If your oven doesn't heat evenly, turn the pan halfway through. Let the cookies cool for about 3 minutes on the cookie sheet, then remove and let cool completely on a cooling rack.