© Kris Wu
Yield: 16 cookies
1/2 c. (1 stick) unsalted butter, room temperature
1/2 c. brown sugar
1/3 c. granulated white sugar
1 large egg
1/2 tsp. vanilla extract
3/4 c. + 2 Tbsp. AP flour
1/2 tsp. salt (I used sea salt)
1/2 tsp. baking soda
1 tsp. cinnamon
1 1/2 c. rolled old-fashioned oats
1 c. raisins
2 Tbsp. water
Note: If you live at an altitude above 7000 ft, add an additional 1½ tsp. of liquid and 1 Tbsp flour to the recipe; for each additional 1000 ft, add another 1½ liquid and 1 Tbsp flour.
Preheat your oven to 365F.
Line a sheet with Silpat or with parchment paper. If you have neither, be sure to spray your pan with non-stick or wipe some oil onto the surface with a paper towel.
Cream the butter using a stand mixer with the paddle attachment or a hand mixer (1 minute).
Add the brown sugar and white sugar, then mix for 3 minutes on medium or until fluffy in appearance.
Add the egg and vanilla extract, then mix until blended into the batter.
In another bowl, combine the flour, salt, baking soda and cinnamon with a whisk or fork.
Combine the oats with the dry mixture and stir until well-mixed.
Pour the contents of the dry mixture into the wet batter in three batches, making sure to mix well each time before adding the next batch.
Pour the water into the mix and stir slowly until the water has been absorbed by the batter.
Throw the raisins into the batter and stir until the raisins have been evenly distributed.
Form cookie dough into rounded tablespoon-sized balls and place onto the pan, keeping the dough balls 2 inches apart from each other.
Bake for 8-10 minutes – you’re looking for the edges to be golden-brown, even if the center looks a little gooey and uncooked. Don’t worry, the center will continue to bake when you take it out of the oven.
Leave the cookies on the tray for two minutes, then transfer to a cooling rack carefully – the cookies will still be very soft.
These cookies will stay soft and chewy for up to a week if you keep it in an airtight container.