Oatmeal Raisin Cookies (Oatmeal Cranberry Walnut Cookies explained below)
- 1 cup cold butter, cut into cubes
- 1 cup + 2 Tbsp brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 cups all-purpose flour
- 1/2 cup cake flour*
- 1 1/2 cup rolled oats
- 1 tsp cornstarch*
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon*
- 1 1/2 cups raisins*
- 1 cup walnuts, chopped (OPTIONAL)
- Preheat oven to 410 degrees.
- In a large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.
- Add cake flour, all-purpose flour, oats, cornstarch, baking soda, salt and cinnamon and stir until combined. Stir in raisins and walnuts (optional).
- Chill dough for 15 minutes.
- Separate dough into large balls and place on lightly colored cookie sheet. Lightly press on top of dough to smooth out. If you have a scale, you can make them anywhere from 4.5 ounces - 6 ounces. You will fit 4-6 cookies on one large cookie sheet. The dough makes 8-12 extra large cookies.
- Bake for 9-11 minutes or until golden brown on the top. Let them rest for at least 10-15 minutes to set.
*Notes from JennyBakes:
-I just used 1/4 cup more ap flour because I was out of cake flour
-I couldn't find any cornstarch in my cupboard and the Instacart person couldn't find any at the store (eyeroll) so I subbed tapioca flour and this seemed fine
-I doubled the cinnamon, always.
-I used dried cranberries instead
-These instructions seem crazy. 410?! Use cold butter?! Bake only 9-11 minutes? Just follow what she says and go against your instinct of when they are done. It pays off.