- 1 1/2 cups (195g) All purpose flour
- 3/4 tsp (4.5g) Baking Soda
- 3/4 tsp (3g) Baking powder
- 1 cup (200g) Sugar granulated
- 1 cup (200g) Light brown sugar
- 1 cup (softened) Salted butter
- 1 egg + 1 egg yolk
- 1 tsp Vanilla extract
- 3 cups Old fashion oats
- 1 cup Raisins
- Very very light dusting on top Cinnamon
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.
Preheat oven to 350°. Using a hand or stand mixer blend sugars and butter together thoroughly. Add eggs and vanilla till completely incorporated.
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.
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.