CHEWY OATMEAL-RAISIN COOKIES
Makes 18 large cookies
These grown-up–portioned treats bake up soft from edge to edge and will stay that way for several days thanks to moisture-attracting brown sugar and soft raisins in the cookie dough. Feel free to add a handful of chopped nuts if you like.
½ cup (113 grams) unsalted butter, softened
¾ cup (165 grams) firmly packed light brown sugar
⅓ cup (67 grams) granulated sugar
2 large eggs (100 grams), room temperature
1 teaspoon (4 grams) vanilla extract
2 cups (180 grams) old-fashioned oats
1 cup (125 grams) all-purpose flour
1 teaspoon (2 grams) ground cinnamon
¾ teaspoon (3.75 grams) baking soda
½ teaspoon (1.5 grams) kosher salt
¼ teaspoon (1.25 grams) baking powder
1 cup (128 grams) raisins
1. Line rimmed baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until light and fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition
