Ingredients
Method
- Preheat oven to 375°F. Line baking sheets with parchment paper.
- Cream butter and granulated sugar in a stand mixer until smooth and fluffy.
- Add eggs one at a time, mixing well after each. Scrape down the bowl.
- Mix in orange juice, orange zest, and vanilla until just combined.
- Add flour, oatmeal, and salt. Mix on low speed until just combined, do not overmix.
- Gently fold in the raisins by hand until evenly distributed.
- Drop rounded tablespoons of dough onto prepared sheets, leaving 2 inches between each. Bake for 10-12 minutes until edges are golden brown.
- Cool on baking sheets for a few minutes, then transfer to a wire rack to cool completely.
Notes
- For the chewiest school day cookies, avoid overmixing the dough once the flour is added. Mix just until combined.
- If your butter is too cold, cut it into smaller pieces and let it sit for a few extra minutes. I've found that if I rush this step, my cookies don't get that perfectly fluffy texture.
- Store leftover cookies in an airtight container at room temperature for up to 3-4 days to maintain freshness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If your butter is too cold, cut it into smaller pieces and let it sit for a few extra minutes. I've found that if I rush this step, my cookies don't get that perfectly fluffy texture.
- Store leftover cookies in an airtight container at room temperature for up to 3-4 days to maintain freshness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.