When someone calls their recipe for something the “best ever”, I am immediately skeptical. I mean, come on. How do they know? It seems a bit presumptuous, to say the least. But Alice Currah of Savory Sweet Life has made this claim at least twice! The first time I saw it on her blog, it was for her chocolate chip cookies. And apparently, they’re that good, because her recipe has gone viral.
Recently, she made this claim about her oatmeal raisin cookie. Now, as I’ve professed before, I am not a baker. And I don’t actually have much of a sweet tooth. But I do have a soft spot for oatmeal raisin cookies. So before we headed out of town recently, I thought I’d bake a batch to take on the road.
After rustling up my beloved Kitchen Aid from the basement, I made these cookies. Turns out I even had most of the ingredients on hand. I baked both pans at once, which resulted in slightly over-done bottoms since the pan on the bottom rack was closer to the heating element, but it didn’t matter. I ate a plate of cookies for lunch. Yeah. These cookies are pretty darn good. Best ever? Perhaps– give them a try and judge for yourselves!
1/2 cup butter, room temperature
1 cup turbinado (raw) sugar
2 teaspoons vanilla extract>
1 1/4 cup old-fashion oats (not quick or instant)
2/3 cup all-purpose flour
1 cup raisins
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
Preheat the oven to 350 degrees F. Using a stand mixer, cream the butter and sugar on medium-high for 30 seconds, then increase the speed to high for up to 2 minutes until the sugar-butter mixer looks whipped like frosting and not like wet sand. Reduce the speed to medium and add the egg and vanilla until well combined. Add the oats, flour, raisins, baking powder, baking soda, salt, cinnamon, and allspice. Continue to mix on medium speed for about 30 seconds until the dough is completely mixed. Using a medium cookie scoop, scoop the cookie dough approximately 2 inches apart on a baking sheet that is lined with either parchment paper or a silicon mat. A medium cookie scoop is slightly bigger than a tablespoon. Bake for 11-12 minutes turning the baking sheet around half way through the baking time until the cookies are golden brown, slightly lighter in the center. Remove the cookies from the oven and allow them to cool on the baking sheet for a couple of minutes before transferring them to a plate or wire rack. Best when eaten slightly warm, the edges of the cookies will become crispy when cooled down.