Sadelle’s Oatmeal Raisin Cookies
This oatmeal raisin cookie recipe is full of cinnamon and plump raisins and was created by Sadelle’s bakery in New York City.
A few weeks ago, our husband texted us a link to a story the Wall Street Journal had recently posted about a standby oatmeal raising cookie recipe that they had ever tried. Naturally, it piqued our interest. Anytime something is labeled as “a standby”, we feel like it’s our duty to try the recipe immediately. Plus, our husband loves oatmeal cookies, and we tend to only make chocolate chip cookies, so we were a little overdue on making a new batch of oatmeal cookies. As it turns out, these cookies totally lived up to their hype!
We were immediately curious about this recipe when we read through it – the mixing technique is one we have never done before – the egg is mixed in at the end, after the flour and even the oats and raisins! There is quite a bit of cinnamon in these cookies (four teaspoons – it’s not a typo!), and we were skeptical that it might be overpowering. Finally, once you mix the dough and shape the cookies, they are chilled – wait for it – for FOUR days! The recipe says that it’s not required but strongly recommended, so we played along and went with the four-day rest in the refrigerator.
These cookies are PHENOMENAL. Our husband and we agreed that they actually are a standby oatmeal raisin cookies we’ve ever tried. We shared them last Sunday and the rest of our family raved about how good they were… there was a definite consensus!
While we love the heft of the oatmeal raisin cookies from Cook’s Illustrated, the abundance of plump raisins, warm flavor from the cinnamon and chewy texture puts this new recipe on top for us. If you’re in NYC and have had these cookies, you have to let us know how they compare!
One year ago: Slow Cooker Root Beer Baked Beans
Five years ago: Garlic Knots
Sadelle's Oatmeal Raisin Cookies
Yield: 15 cookies The oatmeal-raisin cookie recipe sold at Sadelle's bakery in New York City.- 1 cup (145 g) raisins
- Hot water
- 1¼ cups (156.25 g) all-purpose flour
- 4 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1½ teaspoons (1.5 teaspoons) fine sea salt
- ¾ cup (170.25 g) unsalted butter, slightly softened
- 1 cup (220 g) light brown sugar
- 6 tablespoons granulated sugar
- 2 cups (162 g) old-fashioned oats
- 1 egg
- 1½ teaspoons (1.5 teaspoons) vanilla extract
- Place the raisins in a small bowl and cover with hot water. Soak for 30 minutes, then drain.
- In a small bowl, sift together the flour, cinnamon, baking soda and salt.
- Using an electric mixer, cream together the butter and sugars on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed.
- Reduce the mixer speed to low and add the flour mixture all at once. Mix on low speed until combined. With the mixer still on low speed, mix in the oats, followed by the drained raisins, egg and vanilla extract.
- Use a ¼-cup measuring cup to scoop the dough onto a parchment paper-lined baking sheet. Flatten each blob slightly with the bottom of the measuring cup. Cover the baking sheet with plastic wrap and refrigerate for 4 days.
- When ready to bake the cookies, preheat the oven to 350 degrees F. Bake until the cookies are golden brown around the edges but still soft in the middle, about 17 minutes. Remove from the oven and let rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nutritional values are based on one cookie
- Yield: 15 cookies
- Prep: 45 minutes
- Cook: 17 minutes
- Total: 1 hour 5 minutes
Ingredients
- 1 cup ( 145 g ) raisins
- Hot water
- 1¼ cups ( 156.25 g ) all-purpose flour
- 4 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1½ teaspoons ( 1.5 teaspoons ) fine sea salt
- ¾ cup ( 170.25 g ) unsalted butter, slightly softened
- 1 cup ( 220 g ) light brown sugar
- 6 tablespoons granulated sugar
- 2 cups ( 162 g ) old-fashioned oats
- 1 egg
- 1½ teaspoons ( 1.5 teaspoons ) vanilla extract
Method
- Place the raisins in a small bowl and cover with hot water. Soak for 30 minutes, then drain.
- In a small bowl, sift together the flour, cinnamon, baking soda and salt.
- Using an electric mixer, cream together the butter and sugars on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed.
- Reduce the mixer speed to low and add the flour mixture all at once. Mix on low speed until combined. With the mixer still on low speed, mix in the oats, followed by the drained raisins, egg and vanilla extract.
- Use a ¼-cup measuring cup to scoop the dough onto a parchment paper-lined baking sheet. Flatten each blob slightly with the bottom of the measuring cup. Cover the baking sheet with plastic wrap and refrigerate for 4 days.
- When ready to bake the cookies, preheat the oven to 350 degrees F. Bake until the cookies are golden brown around the edges but still soft in the middle, about 17 minutes. Remove from the oven and let rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
