Oatmeal Raisin Cookies Baked Until the Edges Set

For Oatmeal Raisin Cookies Baked Until the Edges Set, the counter starts with all-purpose flour, baking soda, and kosher salt. Portion it for 18 cookies.

Count on 15 minutes of prep, 23 minutes of cooking, 30 minutes of resting, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 1 ½ teaspoons cinnamon
• ¼ teaspoon nutmeg
• 1 ¼ cups unsalted butter cold but pliable
• 1 ⅓ cups granulated sugar
• ½ cup light brown sugar
• 2 large eggs
• 1 ¾ cups rolled oats
• 2 cups raisins

How the cooking goes

1. Whisk the flour, baking soda, salt, cinnamon, and nutmeg together in a bowl; keep it to one side.
2. In the bowl of a electric mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar together.
3. Increase speed then add the eggs one at a time, beating well after each addition.
4. Reduce to low speed then add the flour mixture slowly, mixing until just incorporated.
5. Put the oats and raisins and mix just to combine. Do not overmix.
6. Portion the dough into 70g portions, roll into spheres, and arrange in a single layer on a sheet pan. Freeze for at least 30 minutes, or move it onto a zip-top bag for longer storage.
7. Warm the oven to 325°F convection or 350°F conventional.
8. Arrange frozen dough balls at least 2 inches apart on sheet pan lined with parchments.
9. Oven-bake for 20 to 23 minutes, until the edges are deep gold and the centers no longer look raw. Start checking at 20 minutes.

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Cookies, open White Chocolate Raspberry Cookies with a Soft Middle and Speculoos Rum Balls after Supper.