Ingredients
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1 1/2 cups (195g) All purpose flour
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3/4 tsp (4.5g) Baking Soda
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3/4 tsp (3g) Baking powder
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1 cup (200g) Sugar granulated
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1 cup (200g) Light brown sugar
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1 cup (softened) Salted butter
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1 egg + 1 egg yolk
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1 tsp Vanilla extract
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3 cups Old fashion oats
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1 cup Raisins
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Very very light dusting on top Cinnamon
Directions
Oatmeal raisin cookies are a hit anywhere you take them. My workplace is always my sounding board on how they taste, look, and whether they are just plain good. These got more than 1 thumbs up.
Steps
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1
Done
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Preheat oven to 350°. Using a hand or stand mixer blend sugars and butter together thoroughly. Add eggs and vanilla till completely incorporated. |
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2
Done
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Slowly add the flour, baking soda, and baking powder into your mixture, the cookie dough will be stiff. I used a spoon spatula to mix in the oats and raisins. My stand mixer was having a tough time on low speed mixing in the oats so I did it by hand then added the raisins. Because of the butter, I stick the dough on the refrigerator for 30 minutes. |
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3
Done
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Line 2 cookie sheet pans with parchment paper, and drop (I used a cookie scoop) onto the parchment paper. I used the back of a wooden spoon to just press down slightly on the top of each cookie and then very very lightly on top of each cookie mound sprinkled cinnamon. You really just want a little otherwise your cookie is only going to taste like cinnamon. This is to just give a hint of cinnamon. |
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4
Done
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Bake for 15-18 minutes. Once you pull them out of the oven leave them on the pan for 5 minutes before transferring them to a cooling rack. They shrink a little and stiffen up once they cool. |
