oatmeal raisin cookie

Sally McKenney’s oatmeal raisin cookies combine chewy rolled oats and raisins with buttery, cinnamon-scented dough. Their moist centres and lightly crisp edges are part of the soft cookie style she favours.

Unsalted butter is creamed with the selected light brown sugar and a smaller amount of granulated sugar. Eggs, vanilla and a little molasses are mixed into this creamy base.

Flour, baking soda, cinnamon and salt are whisked separately before joining the wet mixture. Whole rolled oats and raisins make the dough thick and sticky, with toasted walnuts an optional addition.

After a short chill, balls of dough bake on lined sheets until their sides are lightly browned. The centres remain soft as the cookies rest briefly on the sheets and then cool completely on a rack.

McKenney offers an optional warm-water soak for the raisins, followed by thorough blotting before they enter the dough. This preparation plumps the fruit while keeping its sweet, chewy pieces distinct among the oats.