SOOOOOO, while I've cut down on my cookie consumption I still like to make a batch of these once in a while.
Oatmeal raisin cookies are perhaps my favorite flavor because of their chewy texture and low(er) butter content. Personally, a cookie is not a cookie unless there is a crackle game going on top. I have found that banging the cookie tray a couple times on the countertop at certain intervals helps with the cookie crackle. Without further adieu....
Tips & Tricks:
- Even though the butter to flour and oatmeal ratio may seem off, don't be tempted to add more butter. It'll just become a pile of circular, but flat mush.
- As noted before, manually banging the cookie tray on the countertop at certain intervals will help with the cookie crackling!
- 6 tb butter, softened
- 3/4 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 190g all purpose flour
- 100g oatmeal
- 1/2 teaspoon salt
- 1.5 tsp baking powder
- 1/4 tsp baking soda
- 1/3 cup raisins
- 100g dark chocolate
- With a whisk, cream softened butter and brown sugar.
- Add the eggs and whisk well.
- Add vanilla extract.
- Mix the dry ingredients (including the oatmeal).
- Add the raisins and broken pieces of dark chocolate into the batter.
- Let the covered dough refrigerate for one hour, or put it in the freezer for 20-30 minutes.
- While the cookie dough is chilling, preheat your oven to 350 degrees F.
- Place the 12 cookies into the oven and at the 5 minute mark, take the trays out and bang them on the countertop (5 times, very hard). Put them back in the oven. Repeat the same step but now after every 3 minutes, until total baking time has reached 15-16 minutes, or whenever the cookies are fully cooked.
- Yay! Eat them warm.