Chewy Raisin Oat Cookies
Buttery oatmeal cookie dough with brown sugar, cinnamon, and soaked raisins, baked until the edges are golden.
Equipment
- Two mixing bowls
- Baking sheet
- Parchment paper
- Cookie scoop
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup old fashioned oats plus 1/2 cup more, not quick oats
- 1 cup all purpose flour plus 1/2 cup more
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg optional
- 1 cup raisins soaked in hot water ten minutes and drained
Instructions
Cooking
- Soak. Soak the raisins ten minutes and drain them.
- Cream. Beat the butter and sugars, then add the eggs and vanilla.
- Mix. Stir in the flour, baking soda, salt, and spices, then fold in the oats and raisins.
- Scoop. Drop rounded tablespoons onto lined sheets.
- Bake. Bake at 350 degrees F for ten to twelve minutes until the edges are golden.
Notes
Substitutions: Cranberries replace raisins, and certified gluten free oats and flour make a gluten free version.
Tips: Soak the raisins and use old fashioned oats.
Storage: Five days airtight or three months frozen.
Nutrition does not include the optional nutmeg and is calculated for one cookie.