Adapted from
Flour by Joanne Chang
Because we all like to share, I thought I’d share a baking tip. Some of you probably know this, but if your brown sugar clumps up into a hard mass that is impossible to measure, slip an apple slice in the container and let it sit for a few hours. Like magic, when you go to scoop of the brown sugar, you’ll find it light and fluffy again.
Be sure to really beat the butter and sugar together in the stand mixer. (If you don’t have a mixer, Joanne says you can beat it by hand for ten minutes instead.) She is emphatic about using fresh spices and I agree. I did dial up the cinnamon a little since I like a bit of punch to my oatmeal cookies, and if you want to swap out the raisins for another dried fruit, cranberries, sour cherries, or diced apricots could certain stand-in nicely.
Storage: Once cool, the cookies can be stored in an airtight container for up to three days. The dough can be stored in the refrigerator for up to one week, or frozen for up to two months.