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 a few dough balls just before putting them on the sheet pan to bake.
I like these best with Trader Joe’s Jumbo Raisin Medley, but they are a special treat for me because we don’t have a TJ’s in Bozeman. (If my brother sees this post, maybe he’ll send me some!)
Zingerman's Oatmeal Raisin Cookies
makes 21 cookies
- 1 cup + 2 tbsp unsalted butter, room temperature 250 grams
- ¾ cup + 2 tbsp packed brown sugar 154 grams
- ½ cup + 1 tbsp maple syrup 172 grams
- 1 large egg
- 1 tsp vanilla extract
- 1 ¾ cup + 1 tbsp all-purpose flour 255 grams
- 1 ⅛ tsp baking soda
- 1 ⅛ tsp kosher salt
- 1 tsp ground cinnamon
- ¼ tsp freshly ground nutmeg
- 3 cups rolled oats 300 grams
- 2 ¾ cups flame raisins 390 grams
- optional: toasted walnuts and/or chocolate chips (reduce raisin amount to maintain similar volume)
Preheat oven to 350°F.
Cream the butter with the brown sugar until light and fluffy. Use a wooden spoon and bowl or paddle attachment and electric mixer. Slowly add in the maple syrup, beating well to encourage the butter to absorb it. Add the egg and vanilla and mix.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Add to butter mixture and mix. Add the oats and raisins and any other goodies you might be using (e.g. nuts and/or chocolate chips) and mix to distribute evenly throughout the cookie dough.
Using a 1 ½ ounce scoop (about 3 tablespoons), portion the dough, shape into balls, 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 are beginning to turn golden.
Recipe Notes / Tips
- We like freshly baked cookies, so I usually bake a batch and keep the remaining dough balls the in the refrigerator. (Baking time extends a few minutes with cold dough.)
- Dough will last for a week, refrigerated.