We have had magnificent weather here in Phoenix and my garden is soaking in all the rays. There are beautiful carrots, beets, fennel and lettuce for salads. And a very exciting broccoli patch.
As always things are a bit crazy at the Bliss house and we have been consumed with renovations and cosmetic projects like new accent pieces and fresh coats of paint. We have more on our list for 2014 but January’s accomplishments were impressive!
With so much going on, Carver and I felt the pull of classic comfort – in our house typically filled by homemade bread and some form of cookie. I know, oatmeal raisin cookies are a dime a dozen and generally are disappointing. But I would not waste your time on just any old recipe. These cookies are what all oatmeal raisin cookies aspire to. If there were world championships, these guys would totally make the cut. These cookies got passed around my office and the guys helping us with some of the backyard renovations and the unanimous feedback was, “wait, that’s all there is? I need more of those!”
Two-Bite Oatmeal Raisin Cookies (adapted from Flour)
- 1 cup unsalted butter, at room temperature
- ⅔ cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs, at room temperature
- 1 cup all-purpose flour
- ¾ cup whole-wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon nutmeg
- 1 teaspoon ground cinnamon
- 1¾ cup rolled oats (not instant or quick-cooking)
- 1½ cups raisins
- In the bowl of a stand mixer, beat the butter and sugars until very light and fluffy, about 5 minutes.
- While the mixer is creaming butter with sugar, whisk together the flour, baking soda, salt, nutmeg, and cinnamon, in a separate bowl. Stir in the oats and raisins.
- Add the eggs to the butter-sugar mix, one at a time, and beat until thoroughly combined. Be sure to scrape down the sides of the bowl after each addition. With the speed low, add the flour and oat mixture to the creamed butter in two batches, mixing until completely incorporated. Again, scrape down the sides of the bowl so all ingredients are incorporated.
- Transfer the batter into a sealed container and refrigerate overnight.
- Preheat the oven to 350ºF . Line a baking sheet with parchment paper or a silicone baking mat.
- Scoop dough into 1-tablespoon rounds evenly spaced on the baking sheet and flatten the tops slightly with your hand. I use dishers to ensure even-sized cookies, for this recipe I use a #60 disher
- Halfway through cooking, rotate the baking sheet to ensure even baking.
- Bake the cookies for 9 minutes, until they are golden at the edges, but not overcooked.
- Let cool on baking sheet for 5 minutes then transfer to cooling until cool enough to store (or until they have all vanished).