Classic Chewy Oatmeal Cookies

Steps

1. 1Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 rimmed baking sheets with parchment paper. Whisk 1 cup (5 ounces) all-purpose flour, ¾ teaspoon table salt, and ½ teaspoon baking soda together in medium bowl; set aside.
2. 2Melt 4 tablespoons unsalted butter in 8-inch skillet over medium-high heat, swirling pan occasionally, until foaming subsides. Continue to cook, stirring and scraping bottom of pan with heat-resistant spatula, until milk solids are dark golden brown and butter has nutty aroma, 1 to 2 minutes. Immediately transfer browned butter to large heatproof bowl, scraping skillet with spatula. Stir in ¼ teaspoon ground cinnamon.
3. 3Add ¾ cup packed (5¼ ounces) dark brown sugar, ½ cup (3½ ounces) granulated sugar, and ½ cup vegetable oil to bowl with butter and whisk until combined. Add 1 large egg, 1 large yolk, and 1 teaspoon vanilla extract and whisk until mixture is smooth. Using wooden spoon or spatula, stir in flour mixture until fully combined, about 1 minute. Add 3 cups (9 ounces) old-fashioned rolled oats and ½ cup raisins, if using, and stir until evenly distributed (mixture will be stiff).
4. 4Divide dough into 20 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange dough balls 2 inches apart on prepared sheets, 10 dough balls per sheet. Using your damp hand, press each ball into 2½-inch disk.
5. 5Bake, 1 sheet at a time, until cookie edges are set and lightly browned and centers are still soft but not wet, 8 to 10 minutes, rotating sheet halfway through baking. Let cookies cool on sheet on wire rack for 5 minutes; using wide metal spatula, transfer cookies to wire rack and let cool completely.