A Chip Off the Old Box

These remakes of our favorite cult classics might be even better than the originals.

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TATE'S BAKE SHOP OATMEAL RAISIN COOKIES

MAKES ABOUT 30

40 MIN

1 cup (89 g.) old-fashioned oats

1 cup (120 g.) all-purpose flour

1½ tsp. baking soda

1½ tsp. kosher salt

Pinch of ground cinnamon

1 cup (200 g.) granulated sugar

¾ cup (1½ sticks) unsalted butter, softened

¼ cup (53 g.) packed light brown sugar

1 large egg, room temperature

1 tsp. pure vanilla extract

½ cup dark raisins

1. Arrange racks in upper and lower thirds of oven; preheat to 350°. In a food processor, pulse oats until mostly broken up but a few whole pieces remain.

2. Transfer oats to a medium bowl. Add flour, baking soda, salt, and cinnamon and whisk to combine.

3. In a large bowl, using a handheld mixer on medium-high speed, beat granulated sugar, butter, and brown sugar until light and fluffy, 2 to 3 minutes. Add egg and vanilla and beat until combined.

4. Add half of dry ingredients to egg mixture and beat on medium-low speed until just combined. Add remaining dry ingredients and beat until a few streaks of flour remain. Add raisins and gently fold with a spatula until combined.

5. Scoop dough into 2-tsp. balls and arrange on 2 parchment-lined baking sheets, spacing 2" apart.

6. Bake cookies, rotating sheets top to bottom halfway through, until golden brown, 12 to 14 minutes. Let cool 10 minutes. —ANYA PTACEK

GIRL SCOUT TAGALONGS

MAKES ABOUT 36