Recipe from New York Times
- 227 grams unsalted butter, softened, more for pans
- 1/2 cup/100 grams dark brown sugar, packed
- 1/2 cup/100 grams brown sugar, packed
- 44 grams granulated sugar
- 2 large eggs
- 1 tablespoon/15 milliliters vanilla extract
- 1 ½ cups/187 grams all-purpose flour
- ¾ teaspoon salt
- 1 teaspoon baking soda
- 3 cups/270 grams rolled oats (not instant)
- 1 ½ cups/225 grams raisins
- Heat oven to 180 degrees.
- Butter two large cookie sheets, or line them with parchment paper or reusable silicone liners.
- Using an electric mixer, beat butter in a large bowl until creamy.
- Add brown and granulated sugars, then beat until fluffy, about 2 minutes.
- Beat in eggs, one at a time, until fully incorporated.
- Then, beat in vanilla extract.
- In a separate bowl, use a wooden spoon or spatula to mix together the flour, salt, and baking soda.
- Set mixer on low speed, and beat flour mixture into the butter mixture.
- Stir in oats and raisins.
- Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
- Bake until cookie edges turn golden brown, about 9 to 13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool.
- Cool completely on a wire rack.
- Store in an airtight container at room temperature.
Makes 3 dozens