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
- 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
- preheat oven to 350 degrees F.
- sift flour, cinnamon, baking soda, and salt together. mix in oat and set aside.
- 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.
- drain the water from raisins and squeeze out any excess water.
- stir in oat mixture and raisins until thoroughly combined. refrigerate cookie dough for 45-60 minutes or until firm.
- 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.
- bake the cookies until the edges are light golden and the centers are just set, 11-13 minutes, rotating the sheet halfway through.
- cool the cookies on the baking sheets for a few minutes, then transfer to a wire rack and cool completely.