Thanks to the Zingerman’s Bakehouse cookbook, I finally have a favorite oatmeal raisin cookie recipe. These cookies don’t spread out too much, the flavor is fantastic, and the sweetness is just-right, the result of a brown sugar and maple syrup combo. I like toasted walnuts in my cookies, but because I am the only one in my family, I smoosh them into select dough balls just before baking.
Zingerman's Oatmeal Raisin Cookies
makes 21 cookies
Ingredients
- 1 cup + 2 tbsp unsalted butter, room temperature 250 grams
- ¾ cup brown sugar, firmly packed 154 grams
- ½ cup maple syrup 172 grams
- 1 large egg
- 1 tsp vanilla extract
- 1¾ cups all-purpose flour 220 grams
- 1⅛ teaspoon baking soda
- 1⅛ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly ground nutmeg
- 3 cups rolled oats 300 grams
- 2 cups raisins (flame or a medley are nice) 300 grams
- optional: toasted walnuts and/or chocolate chips (reduce raisin amount to maintain similar volume)
Instructions
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Preheat oven to 350°F.
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Cream the butter with the brown sugar until light and fluffy. Slowly add in the maple syrup, beating well to encourage the butter to absorb it. Mix in the egg and vanilla.
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In a separate bowl, whisk the flour, baking soda, salt, cinnamon, and nutmeg then sprinkle into the butter. Add the oats, raisins, and optional nuts or chocolate.
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Using a 1½-ounce scoop (about 3 tablespoons), portion the dough, and place a couple inches apart on cookie sheet lined with parchment or a Silpat liner—I go for about 8 per sheet pan (standard half-sheet, 18"x13"). Gently press the balls to slightly flatten them. Bake for 15-17 minutes, until the aroma is wafting in your kitchen and the cookies begin to turn golden brown.
Recipe Notes / Tips
- If you like freshly baked cookies, bake off what you want then keep remaining dough balls refrigerated for another time. Dough lasts refrigerated 3–5 days.
- Dough can be frozen for longer storage; bake from frozen adding a couple minutes to bake time.
