Oatmeal Raisin Cookies

• servings: 3 dozen
• total time: 47 minutes

Ingredients

3 cups uncooked old-fashioned rolled oats

1 1/2 cups all-purpose flour

1 tsp. table salt

1 tsp. baking soda

1 tsp. ground cinnamon

1 cup (2 sticks) unsalted butter, softened

1 cup packed light brown sugar

1/2 cup granulated sugar

1 Tbsp. vanilla extract

2 large eggs

1 1/3 cup raisins

Directions

Prepare oven and baking sheets:

Preheat oven to 350°F with one oven rack in upper third and one in lower third of oven. Line 3 baking sheets with parchment paper.

Toast oats:

Heat a large skillet over medium-high heat. Add oats to dry skillet; cook, tossing frequently, until browned and toasty-fragrant, about 5 minutes. Immediately pour oats onto one of the prepared baking sheets and spread into a thin layer to cool quickly.

Make cookie dough:

Whisk together flour, salt, baking soda, and cinnamon in a medium bowl. Place butter and sugars in a large bowl; mix with an electric mixer at medium speed until fluffy and well combined, about 2 minutes. Beat in vanilla, then beat in eggs, 1 at a time. Add flour mixture; beat at low speed until just combined. Add oats and raisins; beat at low speed until just combined.

Scoop cookie dough:

Scoop dough with a 2-tablespoon cookie scoop onto prepared pans, 12 per pan.

Bake cookies:

Place 2 pans in oven. Bake until lightly browned around the edges, 13 to 15 minutes, rotating pans halfway through the cook time. Remove from oven and cool cookies on pans for 2 minutes before transferring to a wire rack. Repeat with remaining dough.