These Oatmeal Raisin cookies are extra moist and chewy! This is a Cook's Illustrated recipe and they found the key to achieving this are: a) the size (these are larger than usual) and b) using baking powder, not baking soda. IMPORTANT: 1) If you live in the US or Canada, use the ingredients listed under "US/Canada". For all other countries, use the Ingredients listed under "All Other Countries". 2) Use the right oven temperature, depending on whether you have a standard or fan forced/convection oven (Note 6). Get these right and your cookies will turn out perfectly!
Adjust oven racks to middle and low position, ensuring you have 4"/10cm between each rack.
Preheat oven to 180C/350F (standard ovens) or 160C/325F (fan forced / convection) (Note 6)
Butter 2 large baking trays, or line with parchment/baking paper.
Optional: Soak raisins in boiled water for 10 minutes. Drain then pat dry. (This makes them plumper).
Sift flour, salt, baking powder and cinnamon into a bowl.
Using a stand mixer or electric mixer, beat butter until creamy. Then beat in sugar until fluffy - about 2 - 3 minutes.
Beat in eggs one at a time until incorporated.
Use a wooden spoon to stir the flour mixture in.
Stir in oats and raisins - this requires a bit of effort!
Form 2"/5cm balls (16 - 20) and place onto baking trays 4"/10cm apart. I use an ice cream scoop, slightly heaped.
Bake for 11 minutes. Then swap the trays between the shelves AND turn the trays around. Bake for a further 11 - 14 minutes, or until cookies are golden on the edges and LIGHT golden on the surface.
Cool on the trays for 5 minutes before transferring to cooling rack. Cool for 30 minutes before serving.
1. Measure raisins by packing them into the cup, then use your fingers to separate them .2. Measuring cup and tbsp/tsp sizes differs between countries. The biggest problem many people have when using recipes they find online is the difference between cup measures in America/CAN vs most of the rest of the world (e.g. flour is 15% different). For most recipes, the difference is not enough to affect the recipe but for cookies and cakes, it is VERY important to get right.For this recipe, flour and sugar are the two ingredients that are important to measure correctly. So if you live in the US or Canada, make sure you use the ingredients listed under "US/Canada". For all other countries, use the ingredients listed under "All other countries".I found that the ingredients requiring tsp/tbsp measures were fine whether using US or Australian teaspoons.3. Substitute with 1/4 tsp fresh ground nutmeg - if you want more oat flavour to come through4. The sugar can be reduced by 1/4 cup. It will be slightly less crispy on the edges - still quite crispy though.5. Rolled oats are plain traditional oats, like this one I get from Woolworths (Australia). Do not use steel cut oats. Instant / quick oats can be used but the texture of the cookie will be a bit different because they are chopped smaller.6. Getting the oven temperature right is really important for cookies! The original recipe from Cook's Illustrated called for 350F/180C. Though they did not specify, this must have been for a standard oven because my first batch browned far too quickly on the edges. Fan forced / convection ovens have a fan inside that blows the hot air around so things cook faster and more evenly. So the temperature of the oven needs to be lower.7. HIGH ALTITUDE BAKING: Readers at high altitude have reported that this recipe works fine with no adjustment!