A classic oatmeal raisin cookie is a true staple in any cookie jar. Who hates an oat-y soft cookie filled with raisins? It is a perfect afternoon treat with a cup of tea.
The best part about this recipe? You can easily substitute raisins for any dried fruit (think, cranberry, currants, etc) on hand.
Oatmeal Raisin Cookies
Oven: 350 degrees F
Time; 12-13 minutes
Yields: 24 medium cookies
Baking pans: parchment-lined cookie sheets
1 cup unsalted butter, cubed and soften
1 cup brown sugar
1/2 cup white sugar
2 tsp vanilla extract
2 cups all purpose flour
1 1/2 cups old fashion rolled oats (not instant)
1 tsp fine sea salt
1 tsp baking soda
1 tsp ground cinnamon
1 cup raisins
1/2 cup nuts (optional)
In a kitchen mixer, with the paddle attachment, cream together: 1 cup unsalted butter, 1 cup brown sugar, and 1/2 cup white sugar until light fluffy, approx. 10 mins.
Whisk together: 2 eggs and 2 tsp vanilla extract. Slowly add to butter-sugar mixture.
Sift together: 2 cups all purpose flour, 1 tsp fine sea salt, 1 tsp baking soda, 1 tsp ground cinnamon, and 1 1/2 cups oats. Add to butter-sugar-egg mixture.
Add: 1 cup raisins and 1/2 cup nuts. Super slowly mix together by hand until it is uniform.
Portion onto cookie sheets nad bake for 13 minutes, rotating half way.
Eat, enjoy, and give some away.
Let me know how your cookies turned out!