After recently making a healthier version of oatmeal raisin cookies and previously making a sugar-free vegan and gluten-free version, I wanted to make a more traditional oatmeal raisin cookie for comparison. I've made oatmeal cookies plenty of times, but it was my first time making a traditional oatmeal raisin cookie. In the very least I tend to add in chocolate chips which is always a welcome addition, but in a way it takes away from the comforting depth of flavor that we all know and love in the oatmeal cookie. This cookie is solid, but chewy and full that oatmeal cookie flavor!
Oatmeal Raisin Cookies
How I Did It:
1/2 cup unsalted butter, softened
2/3 cup dark brown sugar
1/2 tsp vanilla
3/4 cup all purpose flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1 1/2 cups rolled oats
1 cup raisins
1. Whisk together flour, baking soda, cinnamon, salt and rolled oats until well combined. Set aside.
2. Cream together butter and sugar until light and fluffy. Beat in egg and vanilla.
3. Slowly stir in the flour mixture to the wet ingredients. Mix just until barely combined. Stir in raisins.
4. Cover tightly and let the dough relax in the fridge for at least an hour.
5. When you are ready to bake, preheat the oven to 350.
6. Scoop tablespoon sized (or larger) balls a couple inches apart on your Silmat or parchment paper prepared cookie sheet.
7. Bake for 8-15 minutes (depending on size) or until the edges are set and the center looks slightly unset still. Remove from oven and let cool for 2 minutes before transferring to a cooling rack.