I’ve been learning a lot about developing cookie recipes during my chocolate chip cookie mastery project, and it’s become obvious that I could continue that quest for quite some time. So it’s time to mix things up with a new cookie in the house and oatmeal raisin cookies are on my short list of classics to master.
I used Smitten Kitchen’s Thick, Chewy Oatmeal Raisin cookies as my main starting point, and made some adjustments to customize it for my goals: whole wheat flour, more vanilla flavor, and very little spread. I also prefer a smaller cookie for every-day treats and got 20 cookies out of this batch using my medium cookie scoop instead of 12.
After chilling the dough in the refrigerator for 6 hours, I baked a few and froze the rest. I didn’t notice a difference in thickness between the dough that had been frozen and that which had been refrigerated. Also, they worked just fine baked on the middle rack of the oven (versus moving the sheet from the top third to the bottom third of the oven like I do with chocolate chip cookies). They’re not particularly thick, but they’re not thin and flat either. I’d call them a basic medium-thick cookie.
I’m really happy with how this recipe turned out. Plumping the raisins before mixing them in makes them so soft they practically burst open when taking a bite. I’d like to try reducing the sugar a bit in the future, since there are so many sweet raisins and I like my oatmeal raisin cookies more mellow than sweet.
After being stored on the counter for a couple of days, this cookie kept well and didn’t dry out. Definitely a plus!
Soft Whole Wheat Oatmeal Raisin Cookies
- 56 grams butter, softened
- 59 grams shortening (I used Spectrum Organic All Vegetable Shortening)
- 125 grams light brown sugar
- 1 large egg, room temperature
- 2/3 teaspoon vanilla extract
- 113 grams freshly-milled hard white wheat flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 120 grams rolled oats
- 120 grams raisins, soaked in hot water for 5 minutes, drained, and patted dry
- In a medium bowl, combine the flour, baking soda, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer beat together the butter, shortening, and brown sugar with scraper beater blade for 1 to 2 minutes until lighter in color. Beat in egg, then vanilla.
- Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Stir oats in with rubber spatula, then stir in the raisins.
- Using a medium cookie scoop (1 1/2 tablespoons), drop dough on a medium baking sheet lined with waxed paper. Cover with plastic wrap and refrigerate for about 6 hours.
- Preheat oven to 375°, with rack in middle. When ready, place the cookies that will be baked immediately on a parchment- or Silpat-lined baking sheet, and bag the others to freeze for baking later.
- Bake cookies for 6 minutes, then rotate the sheet from front to back and bake another 6 minutes or until golden on the edges. The center will be soft and look undercooked. Cool on baking sheet for 5 minutes, then transfer to a wire rack.