I baked these cookies in a toaster oven. At work. In batches of five, so it took me a good two and a half hours. I didn’t have an oven mitt, so I used a t-shirt. Am I insane? Possibly.
They turned out so well I’m actually considering coming in to work at 7 in the morning so we can have fresh-baked muffins for Muffin Mondays. Am I insane? Most definitely.
Oatmeal Walnut Raisin Cookies
Adapted from Baking Illustrated
Makes 18 large cookies
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp ground ginger
- 1/2 tsp ground cinnamon
- 16 tbsp unsalted butter, softened
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 3 cups old-fashioned rolled oats
- 1 cup raisins
- 1/2 cup chopped toasted walnuts
- Preheat oven to 350F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
- Whisk the flour, baking powder, salt, and spices together in a medium bowl and set aside.
- Beat butter and sugars at medium speed until light and fluffy. Add eggs and mix until combined.
- Add the dry ingredients to the wet ingredients and mix until just combined. Stir in oats, walnuts, and raisins until just incorporated. Refrigerate dough for at least 1 hour.
- Scoop onto cookie sheet and bake until cookies are just beginning to brown, about 20 minutes. Cool cookies on the sheets. Remove the cooled cookies from the baking sheets with a wide metal spatula. Store in airtight containers.
This is my favorite oatmeal cookie recipe. I made these for a cookie throwdown at work (I’m realizing now that I bring in a ridiculous amount of baked goods to work despite not working in the culinary field) and won, I’ve stuck with this recipe ever since.
A word of advice about baking cookies (or any baked good) in a toaster oven – watch them like a hawk. Literally, seconds could mean the difference between lightly golden cookies and inedible black discs.