A few weeks ago, a reader requested the oatmeal raisin cookie recipe from Upper Crust Bakery that apparently we published nearly 30 years ago.
I couldn’t quite deliver on retrieving the original recipe, but the request sent me on a hunt to find a similar recipe that would create a thick, chewy and rich bakery-style oatmeal cookie. Unlike the salty oatmeal cookies you might find at Quack's, this version isn't quite as savory, but it has a similar texture to the cookies you'll find at Upper Crust and other bakeries around Austin.
Even better, it's from Alyssa Arora, the Austin-based blogger behind Her Modern Kitchen, who is a frequent contributor to our #Austin360Cooks project on Instagram.
If you're looking for more cookie recipes, don't sleep on this olive oil chocolate chip cookie and these nine Christmas cookies that every baker should/could need to know. (If you are into that kind of thing. I really hate "should.")
Bakery-Style Oatmeal Cookies
These thick, chewy oatmeal raisin cookies are bursting with flavor, thanks to the molasses and raisins, which are hydrated in hot water before being added to the dough. You could soak them in brandy or some other boozy liquid, but this recipe is wonderful as is.
1 1/2 cups raisins
2 cups boiling water
2 cups all-purpose flour
3 cups rolled oats
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 teaspoon baking soda
1 teaspoon salt
3/4 cup unsalted butter, softened to room temperature
1 cup light brown sugar, firmly packed
6 tablespoons granulated sugar
2 teaspoons vanilla extract
1 tablespoon molasses
Heat oven to 350 degrees and line cookie sheets with a silicon mat or parchment paper. Set aside.
Place the raisins in a small bowl and pour boiling water on top. Immediately cover with plastic wrap to keep in the heat and set aside while you assemble the dough.
In a medium bowl, mix together flour, oats, spices, baking soda and salt, and set aside. In the bowl of an electric mixer, cream together the butter and sugars until light and fluffy, scraping down the sides often. With the mixer on low, add in the vanilla extract and one egg at a time until fully combined. With the mixer on medium-low, drizzle in the molasses until fully combined.
Add the oat-flour mixture in three separate batches, ensuring that each round is fully combined before adding the next and scraping down the sides of the bowl.
Drain the raisins and then press out as much liquid as possible before adding to the dough. You can stir them in with a wooden spoon or with the mixer on low.
Place mounds of cookie dough onto the prepared baking sheets, leaving 2 inches between each ball of dough. You can flatten the mounds with the bottom of a glass or leave in mounds.
Bake the cookies for 15 to 17 minutes until golden brown. Once baked, let the cookies cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely. Makes about 24 cookies.
— Adapted from a recipe by Alyssa Arora on HerModernKitchen.com