Metropolitan Bakery | Since 1993

Oatmeal Raisin Cookies

Who doesn't love a good cookie? This simple and fast recipe is sure to please.

Makes 2 dozen cookies.

Ingredients

  • ​¾ cup plus 1 teaspoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • ½ teaspoon baking soda
  • 1 and 2/3 cups old-fashioned oats
  • ¾ cup (1 ½ sticks) unsalted butter, softened
  • 1 and 1/3 cups firmly packed dark brown sugar
  • ½ cup plus 2 tablespoons granulated sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 ¼ cup dark raisins
  • ½ cup pecans, toasted and coarsely chopped

Directions

  1. Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper or use nonstick baking sheets.
  2. In a large bowl, combine the flour, cinnamon, salt, baking soda, and oats. In a large bowl of an electric mixer, beat the butter, brown sugar and granulated sugars until light and fluffy. Beat in the egg, then the vanilla. At low speed, stir in the flour mixture just until combined. Fold in the raisins and the pecans.
  3. Drop the dough by 2-tablespoon portions, 2 inches apart, on the baking sheets. Bake 15 to 20 minutes, rotating the baking sheets between the upper and lower ovens racks halfway through baking, until light golden brown. Transfer the cookies to wire racks to cool completely. Repeat with remaining dough.

1. Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper or use nonstick baking sheets.

2. In a large bowl, combine the flour, cinnamon, salt, baking soda, and oats. In a large bowl of an electric mixer, beat the butter, brown sugar and granulated sugars until light and fluffy. Beat in the egg, then the vanilla. At low speed, stir in the flour mixture just until combined. Fold in the raisins and the pecans. 

3. Drop the dough by 2-tablespoon portions, 2 inches apart, on the baking sheets. Bake 15 to 20 minutes, rotating the baking sheets between the upper and lower ovens racks halfway through baking, until light golden brown. Transfer the cookies to wire racks to cool completely. Repeat with remaining dough.

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