Name: High-Altitude Oatmeal-Raisin Cookies
Yield: Makes 55 to 60 cookies (2-inch diameter)
Ingredients: 1½ cups all-purpose flour; ½ teaspoon baking soda; 1 teaspoon salt; ½ teaspoon ground cinnamon; ½ pound (2 sticks) unsalted butter, at room temperature; 1 cup granulated sugar; ½ cup dark brown sugar, packed; 2 large eggs at room temperature; 1 teaspoon vanilla extract; 3 cups old-fashioned rolled oats; 1 cup (6 ounces) raisins; Cookie sheets (not insulated); baking parchment or Silpat or other nonstick baking mats (optional); flat paddle attachment for electric mixer (optional)

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Trout Dale Oatmeal-Raisin CookiesZoe Singer

This recipe is for baking at sea level. However, you will notice specifics related to baking at high altitude. For instructions on baking at 3,000, 5,000, 7,000, and 10,000 feet see note.

These cookie jar classics are crunchy but with a little chew, the taste a buttery blend of nutty toasted oats and sweet raisins . . . What more could you ask for? Take them on picnics and pack them in kids' lunch boxes.

The longer you bake these cookies, the more crisp they will be. I prefer them baked the minimum time so they remain a little chewy. To personalize the recipe, instead of (or in addition to) the raisins, you can add ¾ to 1 cup dried cranberries, dried cherries, cut-up dried apricots, chocolate-coated raisins, or chopped nuts.

Recipe notes

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