Trout Dale Oatmeal-Raisin Cookies
4.3
(20)
This recipe is for baking at sea level. However, you will notice specifics related to baking at high altitude. For instructions on baking at 3,000, 5,000, 7,000, and 10,000 feet see note.
These cookie jar classics are crunchy but with a little chew, the taste a buttery blend of nutty toasted oats and sweet raisins . . . What more could you ask for? Take them on picnics and pack them in kids' lunch boxes.
The longer you bake these cookies, the more crisp they will be. I prefer them baked the minimum time so they remain a little chewy. To personalize the recipe, instead of (or in addition to) the raisins, you can add ¾ to 1 cup dried cranberries, dried cherries, cut-up dried apricots, chocolate-coated raisins, or chopped nuts.
Recipe information
Yield
Makes 55 to 60 cookies (2-inch diameter)
Ingredients
Special Equipment
Preparation
Pan preparation:
Step 1
Line the cookie sheets with baking parchment or nonstick mats or coat with butter or nonstick vegetable spray.
Cookies:
Step 2
Divide oven into thirds and preheat to 350°F.
Step 3
In a medium bowl, whisk together the flour, baking soda, salt and cinnamon.
Step 4
In a large bowl, using a sturdy spoon, or in the bowl of an electric mixer, preferably with a paddle attachment, beat the butter until soft and creamy, then beat in both sugars. Scrape down the bowl and beater, if using, and beat until smooth. Beat in the eggs and vanilla and scrape down the bowl again.
Step 5
Stirring slowly, or with the mixer on the lowest speed, gradually work in the flour mixture, then the oats and raisins. The dough will feel very stiff. (You can make the dough ahead, cover, and refrigerate for several hours.)
Step 6
Drop the dough onto the prepared cookie sheets by the heaping tablespoon, placing the cookies about 2 inches apart. Bake 12 to 16 minutes (or for the time indicated for your altitude in the chart), or until the cookies are golden brown; the longer they bake, the crisper they will be.
Step 7
Cool the cookies on a wire rack. If the cookies were baked on parchment or a baking mat, simply slide it off the cookie sheet onto the wire rack to cool. When the cookies are completely cool, store them in an airtight container.
Cooks' Note
Step 8
If you are baking the cookies at high altitude, follow the adjustments below.
If baking at 3,000 feet:
Step 9
Decrease granulated sugar to ¾ cup.
Bake on the center rack of your oven at 350°F for 12–13 minutes.If baking at 5,000 feet:
Step 10
Increase flour to 1½ cups plus 1½ tablespoons.
Decrease baking soda to a generous ¼ teaspoon.
Increase salt to a generous 1 teaspoon.
Decrease granulated sugar to ¾ cup.
Increase vanilla extract to 1½ teaspoons. Bake on the center rack of your oven at 350°F for 13–15 minutes.If baking at 7,000 feet:
Step 11
Increase flour to 1½ cups plus 1 tablespoon.
Decrease baking soda to ¼ teaspoon.
Increase salt to a generous 1 teaspoon.
Decrease granulated sugar to ¾ cup.
Increase vanilla extract to 1½ teaspoons. Bake on the center rack of your oven at 350°F for 10–12 minutes.If baking at 10,000 feet:
Step 12
Increase flour to 1½ cups plus 2 tablespoons.
Decrease baking soda to ¼ teaspoon.
Decrease salt to a ¾ teaspoon.
Decrease granulated sugar to ¾ cup plus 2 tablespoons.
Increase vanilla extract to 2 teaspoons. Bake on the center rack of your oven at 350°F for 12–15 minutes.
Recipe notes
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