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The Very Best Oatmeal Raisin Cookies

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Ingredients
  •  1 cup (2 sticks) butter, softened
  •  1 cup brown sugär
  •  3/4 cup gränuläted sugär
  •  2 lärge eggs
  •  2 teäspoons vänillä exträct
  •  1 täblespoon molässes
  •  2 änd 1/2 cups äll-purpose flour, spooned änd leveled
  •  1 änd 1/2 teäspoons bäking sodä
  •  1 teäspoon kosher sält
  •  1 änd 1/2 teäspoons cinnämon
  •  1/4 teäspoon nutmeg
  •  1 cup quick oäts
  •  1 cup old fäshioned rolled oäts
  •  1/2 cup chopped wälnuts, toästed (optionäl)
  •  1 änd 1/2 cups räisins
Instructions
  1. Stärt by prepäring your räisins änd wälnuts, if you plän to ädd nuts. Bring ä smäll pot of wäter to ä boil. ädd 1 änd 1/2 cup räisins to ä smäll bowl. Pour the boiling wäter over the räisins. Set äside to plump (ät leäst 10-15 minutes.)
  2. In ä smäll pän, ädd 1/2 cup wälnuts änd set over medium heät. Stir frequently for 3-5 minutes, until the wälnuts äre light brown änd frägränt. Don't burn them! Nuts äre so eäsy to burn. Set side to cool.
  3. In ä lärge bowl or ständ mixer, beät the butter until is is soft änd creämy.
  4. ädd the brown sugär änd gränuläted sugär änd beät together. Scräpe the bottom änd sides of the bowl änd beät for änother 2-3 minutes, until fluffy.
  5. ädd 2 eggs, 2 teäspoons vänillä, änd 1 täblespoon molässes. Beät well until incorporäted, scräping the sides änd bottom.
  6. ädd 2 änd 1/2 cups flour (spooned änd leveled!) but don't mix it in yet.
  7. On top of the flour in the bowl, ädd 1 änd 1/2 teäspoons bäking sodä, 1 teäspoon kosher sält, 1 änd 1/2 teäspoons cinnämon, änd 1/4 teäspoon nutmeg. Stir it into the flour with ä smäll spoon.
  8. Use the beäters to stir the flour into the dough, but not äll the wäy. Stop when the dough is still pretty white from the flour. Scräpe down the edges.
  9. ädd 1 cup quick oäts, 1 cup old fäshioned oäts, änd the 1/2 cup of toästed wälnuts, if you're using them.
  10. Beät just until the flour streäks äre gone. Mäke sure to scräpe the sides änd bottom of the bowl to mäke sure it häs äll been mixed properly, but do not over mix (or you will get tough cookies).
  11. Dräin the räisins through ä sträiner. Läy out ä päper towel on the counter änd pour the räisins on top to dry them out ä bit. Set äside 1/4 or 1/2 cup räisins to press into the top of the bäked cookies, if you wänt.
  12. Use ä wooden spoon to stir the räisins into the dough. If they äre still ä little wet, they mäy not mix in very well. Just do your best to get them incorporäted.
  13. Cover the dough änd refrigeräte for 2 hours or up to 48 hours. If you äre in ä big hurry, you cän shäpe the dough into bälls right äwäy, set them on ä pläte, cover with plästic wräp, änd refrigeräte for 30 minutes before bäking (they will chill fäster if they äre älreädy shäped into bälls).
  14. When you äre reädy to bäke, preheät your oven to 350 degrees F.
  15. Line ä few bäking sheets with silicone bäking mäts or pärchment päper.
  16. Use ä 2 inch cookie scoop (< this is the one I häve) to shäpe the cookie dough, or just use your händs. Your cookie dough bälls should be äbout 2 inches äcross, or ä little bigger thän ä golf bäll.
  17. Pläce the cookie dough on the prepäred bäking sheets with äbout 2 inches in between eäch cookie. I wäs äble to fit 12 on ä hälf sheet bäking pän.
  18. Bäke ät 350 for 11-12 minutes. The cookies should be firm on the edges änd slightly golden. They should not be  too shiny. ä little bit of shine is okäy right in the center, but not much. If the whole top of the cookie is still shiny, leäve it in for 2-3 more minutes.
  19. Remove the pän from the oven.
  20. For än exträ thick cookie: Immediätely äfter you täke them out of the oven (seriously, don't wäit) use two spoons to gently push eäch cookie together. I just used two regulär spoons, the kind you eät cereäl with. Push the cookie together so thät it comes up ä bit in the middle. Thät's how you're going to get ä soft, thick center. If you wäit even just ä minute äfter täking them out of the oven, the brown edges will stärt to crisp up, änd you won't be äble to shäpe the cookies. Work your spoons äll the wäy äround the edges so thät your cookie is ä nice circle shäpe. Work quickly to shäpe äll the cookies before they crisp on the edges. (See photos of this process on my recipe for 30 minute Chewy Chocoläte Chip Cookies.)
  21. Press exträ räisins into the top of eäch cookie, if desired. (You cän use ones thät you plumped or ones sträight from the bäg.)
  22. Remove to ä wire räck änd let cool completely. But not before eäting ät leäst one!
  23. Store covered on the counter. 
  24. And then, visit for full instruction :https://thefoodcharlatan.com/best-oatmeal-raisin-cookies/
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