Oatmeal Raisin Cookies (Serious Eats)

🥘 Ingredients

• Diamond Crystal kosher salt
  2 tsp
• all-purpose flour
  170 g
• baking soda
  1/2 tsp
• egg
  1 large (50 g)
• granulated sugar
  200 g
• ground cinnamon
  1 tsp
• old-fashioned rolled oats
  200 g
• packed light brown sugar
  200 g
• raisins
  150 g
• unsalted butter
  170 g
• vanilla extract
  1 Tbsp

🍳 Cookware

• oven
• large baking sheets
• parchment paper
• large bowl
• flexible spatula
• 1-tablespoon scoop

1. 1

   Preheat oven to {350%°F}. Line two large baking sheets with parchment paper .
2. 2

   In a large bowl , combine unsalted butter (melted and warm, about {105%°F}), packed light brown sugar , granulated sugar , Diamond Crystal kosher salt , ground cinnamon , and baking soda . Whisk or stir with a flexible spatula until smooth.

   unsalted butter: 170 g, packed light brown sugar: 200 g, granulated sugar: 200 g, Diamond Crystal kosher salt: 2 tsp, ground cinnamon: 1 tsp, baking soda: 1/2 tsp
3. 3

   Add egg (straight from the fridge) and vanilla extract , stirring until well combined.

   egg: 1 large (50 g), vanilla extract: 1 Tbsp
4. 4

   Fold in all-purpose flour and old-fashioned rolled oats , followed by raisins . Mix until no streaks of flour remain.

   all-purpose flour: 170 g, old-fashioned rolled oats: 200 g, raisins: 150 g
5. 5

   Let the dough rest at room temperature for 25 to ⏱️ 75 minutes . (This is a crucial step for the oats to hydrate).
6. 6

   Use a 1-tablespoon scoop to portion the dough (about {30%g} each) onto the prepared sheets, leaving {2%inches} of space between them.
7. 7

   Bake until the cookies are golden brown around the edges but still look a bit pale and "steamy" in the center, 12 to ⏱️ 15 minutes .
8. 8

   Let the cookies cool completely on the baking sheet.