Servings: 4
Prep: 15 minutes
Videos by VICE
Total: 1 hour
Ingredients
274 grams all-purpose flour
7 grams ground cinnamon
7 grams baking soda
231 grams unsalted butter
121 grams packed light brown sugar
198 grams granulated sugar
2 large eggs
149 grams rolled oats, pulsed in a food processor
151 grams raisins
4 grams vanilla extract
Directions
1. Heat oven to 350°F|176°C.
2. Whisk together flour, cinnamon, and baking soda in a bowl. Place butter and both sugars in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed of mixer until fluffy and smooth, about 5 minutes. Add eggs, one at a time, and beat until mixture is completely incorporated and smooth. Add dry ingredients, and beat on low speed until the flour is just absorbed and batter is smooth. Add oats, raisins, and vanilla, and beat on low speed until just combined. Refrigerate dough for 30 minutes.
3. Using a 1-ounce ice cream scoop or your fingers, portion out and shape dough into 1-inch diameter balls. Place balls at least 2-inches apart on a parchment paper-lined baking sheet. Working with one baking sheet at a time, bake the cookies, rotating halfway through, until golden brown and just set, about 1- to 15 minutes. The outside edge should just be slightly darker than the middle of the cookies.
4. Cool on baking sheet set on a wire rack for about 10 minutes. Using a metal spatula, transfer cookies to wire rack to cool completely.
Author’s Note: This recipe is courtesy of Ben Mims’ cookbook, Sweet and Southern: Classic Desserts with a Twist.
