- Lorenzo Delmonico born (1881)
- 2 sticks butter
- 1/4 Cup granulated sugar
- 1 3/4 Cup packed light brown sugar
- 2 Tablespoons pure vanilla extract
- 2 1/2 Teaspoons salt
- 1/4 Cup eggs
- 1 1/2 Cup all-purpose flour
- 2 Tablespoons baking soda
- 2 Tablespoons ground cinnamon
- 3 3/4 Cups old-fashioned rolled oats
- 1 Cup raisins
Oatmeal cookies garner their fame from their chewy consistency and adaptability. Raisins can be swapped out for other dried fruits, and chocolate chips can be added to make them extra indulgent.
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, gently blend the butter, sugars, vanilla, and salt on low speed until combined, about 2 minutes. Gradually add the eggs, scraping down the bowl after each addition. Sift the flour, baking soda, and cinnamon together. Add all at once and mix on low until just combined. Add the oats and mix just until combined. Scrape down the bowl as needed.
Using a rubber spatula, fold in the raisins. Scoop the dough onto the prepared baking sheets, about 1 tablespoon each, spaced 1 ½ inches apart. Bake until golden brown around the edges, 10-12 minutes. Allow the cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack and allow to cool completely. Store in an airtight container.
Adapted with permission from the publisher, Wiley, from Cookies at home with The Culinary Institute of America. Copyright © 2011.