There is something about oatmeal raisin cookies that always evokes the feeling of home for me. As a kid growing up in Vancouver, you would think I would have this sentiment toward pineapple buns and egg tarts (and don’t get me wrong, I certainly do!), but oatmeal raisin cookies are just comforting. They are soft, chewy, wholesome goodness that you always imagine feeding kids after some sporting event with a nice cold glass of milk. Maybe that’s why these cookies evoke such a sense of comfort in so many people – because the experience of having your mom bring you yummy cookies to reward you for a job well done is so universal in middle-class North America.
In any case, these cookies are perfect for packaging up and giving to people to brighten their day. Nothing quite makes someone smile like homemade cookies :)
Oatmeal Raisin Cookies
Adapted from TasteFood
1 cup unsalted butter, melted and cooled to room temperature
1 3/4 cups light brown sugar
1 large egg
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 cups old fashioned oats
1/2 cup wheat bran
1 1/2 cups raisins
1. Whisk together butter, brown sugar, egg and vanilla in a large bowl.
2. Mix together flour, cinnamon, baking soda and salt and add everything to the butter mixture. Stir until fully incorporated.
3. Add oats, wheat bran and raisins into the mixture.
4. Wrap dough ball in plastic wrap and refrigerate at least 30 minutes. I refrigerated overnight. Apparently the secret to a great oatmeal raisin cookie is to refrigerate it overnight. After reading several recipes, this appears to be the general consensus.
5. Drop cookie dough onto a baking sheet lined with parchment paper. Set them approximately 1 inch apart.
6. Bake 12-14 minutes in a preheated 375F oven. When they come out, they should be really crumbly. They should stick together much better after they’ve cooled. Resist the urge to overbake them because you’ll burn the bottom if you do.