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1
Preheat the oven to 350F.
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Spray cookie sheets with oil and line with aluminum foil, parchment, or silicone pads, or use nonstick pans.
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3
Prepare the dry ingredients:
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4
In a dry bowl, whisk together the flour, baking soda, and salt.
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Set aside.
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6
Cream the butter and incorporate the eggs (see the Notes on creaming butter and room-temperature eggs):
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7
Place the butter in the bowl of the stand mixer with the paddle attachment and beat on medium speed for 1 minute.
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8
Add the sugar, and beat on medium-high speed until the mixture becomes fluffy and lighter in color, approximately 5 minutes.
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Add the dark brown sugar and continue creaming for 3 to 4 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
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Turn the mixer down to slow speed.
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Add the eggs and egg white, one at a time, and continue to beat until they are fully incorporated and the batter looks smooth and glossy, 1 to 2 minutes.
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Finish the dough:
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13
Add the dry mixture, all at once, to the butter mixture.
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Using a rubber spatula, fold together for a few turns.
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15
With the mixer on slow speed, mix the dough until thoroughly combined, 1 minute.
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Add the chopped milk chocolate and the golden raisins.
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Scrape down the sides of the bowl with a rubber spatula and mix for another 30 seconds.
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The dough can be made up to this point and refrigerated, well wrapped, for up to 3 days.
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Shape the cookies:
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Using 2 teaspoons, scoop the dough into mounds and place 2 inches apart on your prepared cookie sheets.
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Flatten each mound with the back of a spoon or two fingertips.
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Bake the cookies:
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Bake the cookies until they spread, rise, and turn a light golden brown, 12 to 15 minutes.
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24
For even browning, rotate your cookie sheets from front to back and between each of the baking racks at least once while the cookies are baking.
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Remove from the oven and let coolon the sheets.
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Once cooled they will be crispy on the outside and chewy, moist, and buttery in the middle.
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If you continue to bake the cookies they will color more and your result will be a crunchy, caramelized, and intensely flavorful cookie.
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Serving Suggestions:
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29
These cookies are delicious all on their own.
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Variation:
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Dried Cherry or Dried Pear and Chocolate Chip Oatmeal Cookies: Substitute dried cherries or diced dried pears for the raisins and dark chocolate for the milk chocolate.
