Description
These soft and chewy oatmeal raisin cookies are loaded with plump raisins and hearty rolled oats. They are buttery with a hint of cinnamon spice and they stay soft for days.
Ingredients
- 1 cup (140g) raisins
- 1 cup (250ml) hot water
- 2 cups (200g) quick oats
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (227g) unsalted butter, at room temperature
- 1 cup (220g) packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Soak the raisins in the hot water until plump, about 10 minutes, and drain well.
- Preheat oven to 350F. Line 2-3 baking sheets with parchment paper.
- Stir the oats with the flour, cinnamon, baking soda, and salt in a medium bowl. Set aside.
- Beat butter with sugar in a large bowl, using an electric mixer for 3 minutes until fluffy. Beat in egg and vanilla. Stir in the oat mixture, using a wooden spoon. Fold in raisins.
- Using a medium cookie scoop or a tablespoon, drop rounded spoonfuls of cookie dough onto the prepared baking sheets.
- Bake for 10-12 minutes are until the edges are golden brown and center is still soft. Cool on baking sheet for 5-10 minutes and transfer to a rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week.