TROUT DALE OATMEAL-RAISIN COOKIES

Trout Dale Oatmeal-Raisin Cookies image

These cookie jar classics are crunchy but with a little chew, the taste a buttery blend of nutty toasted oats and sweet raisins. Take them on picnics and pack them in kids' lunch boxes.

Provided by Susan G. Purdy

Categories Dessert Bake Cookies Mixer Kid-Friendly Raisin Oat Fall Winter Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 55 to 60 cookies (2-inch diameter)

Number Of Ingredients 13

Ingredients

1½ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cinnamon
½ pound (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup dark brown sugar, packed
2 large eggs at room temperature
1 teaspoon vanilla extract
3 cups old-fashioned rolled oats
1 cup (6 ounces) raisins
Special Equipment
Cookie sheets (not insulated); baking parchment or Silpat or other nonstick baking mats (optional); flat paddle attachment for electric mixer (optional)

Steps:

Pan preparation:
Line the cookie sheets with baking parchment or nonstick mats or coat with butter or nonstick vegetable spray.
Cookies:
Divide oven into thirds and preheat to 350°F.
In a medium bowl, whisk together the flour, baking soda, salt and cinnamon.
In a large bowl, using a sturdy spoon, or in the bowl of an electric mixer, preferably with a paddle attachment, beat the butter until soft and creamy, then beat in both sugars. Scrape down the bowl and beater, if using, and beat until smooth. Beat in the eggs and vanilla and scrape down the bowl again.
Stirring slowly, or with the mixer on the lowest speed, gradually work in the flour mixture, then the oats and raisins. The dough will feel very stiff. (You can make the dough ahead, cover, and refrigerate for several hours.)
Drop the dough onto the prepared cookie sheets by the heaping tablespoon, placing the cookies about 2 inches apart. Bake 12 to 16 minutes (or for the time indicated for your altitude in the chart), or until the cookies are golden brown; the longer they bake, the crisper they will be.
Cool the cookies on a wire rack. If the cookies were baked on parchment or a baking mat, simply slide it off the cookie sheet onto the wire rack to cool. When the cookies are completely cool, store them in an airtight container.
Cooks' Note
If you are baking the cookies at high altitude, follow the adjustments below.
If baking at 3,000 feet:
Decrease granulated sugar to ¾ cup. Bake on the center rack of your oven at 350°F for 12-13 minutes.
If baking at 5,000 feet:
Increase flour to 1½ cups plus 1½ tablespoons. Decrease baking soda to a generous ¼ teaspoon. Increase salt to a generous 1 teaspoon. Decrease granulated sugar to ¾ cup. Increase vanilla extract to 1½ teaspoons. Bake on the center rack of your oven at 350°F for 13-15 minutes.
If baking at 7,000 feet:
Increase flour to 1½ cups plus 1 tablespoon. Decrease baking soda to ¼ teaspoon. Increase salt to a generous 1 teaspoon. Decrease granulated sugar to ¾ cup. Increase vanilla extract to 1½ teaspoons. Bake on the center rack of your oven at 350°F for 10-12 minutes.
If baking at 10,000 feet:
Increase flour to 1½ cups plus 2 tablespoons. Decrease baking soda to ¼ teaspoon. Decrease salt to a ¾ teaspoon. Decrease granulated sugar to ¾ cup plus 2 tablespoons. Increase vanilla extract to 2 teaspoons. Bake on the center rack of your oven at 350°F for 12-15 minutes.