Freeze until solid, and then bag them by the dozen to gift or save for up to six months. To freeze some of the cookie dough for later, after portioning into heaping tablespoons, place the balls onto a parchment-lined baking sheet with a little bit of room in between.Once completely cooled, you can store them in an airtight container at room temperature for up to about five days. I tend to think that almost all cookies are at their very best shortly after baking, but these do hold up well for several days.If you've chilled for a longer period, it helps to let the dough warm up for 10 minutes or so before portioning. If you have time, chill your dough for at least 30 minutes and up to 24 hours before baking. In addition to spreading more evenly, chilled cookie dough browns better, produces a better depth of flavor, and improves texture. It's not necessary to chill the dough before baking, but as with many cookie recipes, this one only improves with time in the fridge.Old-fashioned rolled oats are heartier than quick rolled oats and make a more robust cookie with a more varied texture.The additional gluten in bread flour provides a bit more chew. ![]() To make the cookies chewier, you can substitute bread flour for some or all of the total quantity. The recipe calls for all-purpose flour, and that's what I typically use. If not, make sure to measure your flour using the spoon and level method: give the flour a stir to lighten it up, spoon into your measuring cup, and then level it off with the back of a butter knife. As always when baking, it’s best to weigh your dry ingredients if you can.Cool for two minutes on cookie sheets before carefully transferring to a wire rack to cool completely.They will still be very soft and pale in the center when you remove them from the oven and will set up to chewy deliciousness as they cool. Bake for 8 to 10 minutes, until just beginning to turn light golden brown, especially around the edges.Using a medium (1 ½ tablespoon) cookie scoop or two spoons, drop by rounded tablespoonfuls onto ungreased cookie sheets, leaving plenty of space between them.Add oats and raisins and stir in with a wooden spoon or spatula until evenly distributed.Sift in flour, baking soda, cinnamon, and salt.Add eggs and vanilla extract and beat until well-incorporated.In a large mixing bowl or the bowl of a stand mixer fitted with the paddle, beat butter, brown sugar, and granulated sugar on medium speed until light and fluffy, two to three minutes.Preheat oven to 350☏ with two racks close to the center.Once completely cooled, store in an airtight container, where they will keep for a week.turner to slide them o the baking paper and transfer to a wire rack.Leave to cool for a few minutes (the cookies will rm up as they cool), then use a thin spatula/slotted.Bake for 12 minutes, or until lightly browned and dry to the touch.Using damp hands, press the dough balls into cookie shapes (these cookies don’t spread much). Scoop rounded tablespoons of dough onto the prepared baking sheet. ![]() ![]() Tip the dry ingredients into the wet ingredient bowl and stir to combine.
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