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Sadelle’s Oatmeal Raisin Cookies
This oatmeal raisin cookie recipe is full of cinnamon and plump raisins and was created by Sadelle’s bakery in New York City.
A few weeks ago, my husband texted me a link to a story the Wall Street Journal had recently posted about the best oatmeal raising cookie recipe that they had ever tried. Naturally, it piqued my interest. Anytime something is labeled as “the best”, I feel like it’s my duty to try the recipe immediately. Plus, my husband loves oatmeal cookies, and I tend to only make chocolate chip cookies, so I was a little overdue on making a new batch of oatmeal cookies. As it turns out, these cookies totally lived up to their hype!
I was immediately curious about this recipe when I read through it – the mixing technique is one I have never done before – the egg is mixed in at the very end, after the flour and even the oats and raisins! There is quite a bit of cinnamon in these cookies (four teaspoons – it’s not a typo!), and I was skeptical that it might be overpowering. Finally, once you mix the dough and shape the cookies, they are chilled – wait for it – for FOUR days! The recipe says that it’s not required but strongly recommended, so I played along and went with the four-day rest in the refrigerator.
These cookies are PHENOMENAL. My husband and I agreed that they actually are the best oatmeal raisin cookies we’ve ever tried. I shared them last Sunday and the rest of my family raved about how good they were… there was a definite consensus!
MY OTHER RECIPES While I love the heft of the oatmeal raisin cookies from Cook’s Illustrated, the abundance of plump raisins, warm flavor from the cinnamon and super chewy texture puts this new recipe on top for me. If you’re in NYC and have had these cookies, you have to let me know how they compare!
One year ago: Slow Cooker Root Beer Baked Beans
Five years ago: Garlic Knots
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The oatmeal-raisin cookie recipe sold at Sadelle's bakery in New York City.
- 1
cup
raisins
Hot water
- 1¼
cups
all-purpose flour
- 4
teaspoons
ground cinnamon
- 2
teaspoons
baking soda
- 1½
teaspoons
fine sea salt
- ¾
cup
unsalted butter
(slightly softened)
- 1
cup
light brown sugar
- 6
tablespoons
granulated sugar
- 2
cups
old-fashioned oats
- 1
egg
- 1½
teaspoons
vanilla extract
Place the raisins in a small bowl and cover with hot water. Soak for 30 minutes, then drain.
In a small bowl, sift together the flour, cinnamon, baking soda and salt.
Using an electric mixer, cream together the butter and sugars on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed.
Reduce the mixer speed to low and add the flour mixture all at once. Mix on low speed until combined. With the mixer still on low speed, mix in the oats, followed by the drained raisins, egg and vanilla extract.
Use a ¼-cup measuring cup to scoop the dough onto a parchment paper-lined baking sheet. Flatten each blob slightly with the bottom of the measuring cup. Cover the baking sheet with plastic wrap and refrigerate for 4 days.
When ready to bake the cookies, preheat the oven to 350 degrees F. Bake until the cookies are golden brown around the edges but still soft in the middle, about 17 minutes. Remove from the oven and let rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutritional values are based on one cookie
Calories: 271kcal
Fat: 10g
Saturated fat: 6g
Cholesterol: 35mg
Sodium: 391mg
Potassium: 161mg
Carbohydrates: 43g
Fiber: 2g
Sugar: 19g
Protein: 3g
Vitamin A: 6.1%
Vitamin C: 0.6%
Calcium: 4%
Iron: 8.1%
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Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
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Do you have to refrigerate the cookie dough for 4 days?
Hello, I”ve made these cookies twice and each time they came out just like the picture but they had a funny aftertaste. i think it’s the baking soda, but i don’t know. Do you have any suggestions
Saw this recipe several years ago in our “local rag” with 1 important twist. Heat raisins slowly in, your choice, red wine, fruit juice, brandy. Your choice, if you use fruit juice freshly squeezed is best.
If I want to ultimately freeze these, would you freeze after the 4 day refrigerator rest (to then be baked individually) or after they’re baked?
Hi Laura, You could do either, may just need to add an extra minute or two if you bake from frozen. Enjoy!
Great cookies, thank you for another wonderful recipe Michelle. These are uniquely awesome oatmeal cookies.Tip for the ” I can’t fit the cookie sheets in my fridge”. Portion and flatten the cookies like the recipe states, get whatever size sheet you can fit in your fridge, you know balanced on the butter and a jar of pickles, you know where I’m going. Refrigerate until the dough is firm, transfer to a gallon freezer bag, and separate cookies with some parchment. Easy, now you have room for that leftover pizza.I do this same thing for Michelle’s Favorite, well now “our” favorite chocolate chip cookie recipe.