oatmeal raisin cookies


Publix had a "buy theirs get ours free" promotion for oatmeal, which I could not resist. Now, with a little too much oatmeal in my pantry, I decided to bake up a batch of oatmeal raisin cookies to send off to a friend.

chewy oatmeal raisin cookies
adapted from the best light recipe

  • 1 cup instant rolled oats
  • 3/4 cup all purpose flour
  • 1/4 tsp cinnamon
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 4 tbsp unsalted butter, softened
  • 1 large egg
  • 1 tbsp vanilla extract
  • 1 cup packed brown sugar
  • 1/2 cup raisins
  1. soak the raisins in water and set aside. i usually like to do this with dried fruit so that it stays extra moist when baking
  2. preheat oven to 350 degrees F. 
  3. sift flour, cinnamon, baking soda, and salt together. mix in oat and set aside.
  4. in a large mixing bowl, whisk butter, egg, and vanilla together. stir in the brown sugar until smooth, smearing any remaining clumps of sugar against the side of the bowl with a rubber spatula.
  5. drain the water from raisins and squeeze out any excess water.
  6. stir in oat mixture and raisins until thoroughly combined. refrigerate cookie dough for 45-60 minutes or until firm.
  7. working with a level tablespoon of dough each time, roll the dough into 1 inch balls. place them on baking sheets, spacing them about 2-1/2 inches apart. 
  8. bake the cookies until the edges are light golden and the centers are just set, 11-13 minutes, rotating the sheet halfway through. 
  9. cool the cookies on the baking sheets for a few minutes, then transfer to a wire rack and cool completely.

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