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Cinnamon Raisin Oatmeal Cookies

 
I don't think I realized just how polarizing raisins in cookies were until I made a batch of oatmeal raisin cookies recently and shared photos on social media. Responses ran the gamut from...
  • It's okay to have these for breakfast since it's just oatmeal and raisin in a different format, right?
  • These are my favorite!
  • I highly recommend replacing raisins with chocolate chips. Makes them about 1 million times better.
  • My boys hate raisins so I make oatmeal chocolate chip.
  • And, in response to the comment above, Thank you for being the voice of reason in all of this raisin nonsense!

I fall somewhere in between there. I wouldn't say they are my favorite - gingerbread holds that honor! - but I don't despise raisins. I did share another recipe that included oatmeal, tea, and chocolate: Warrior Herb Oatmeal Chocolate Chip Cookies. But of the three cookie eaters in my house, these were adored.

Ingredients makes approximately three dozen 2" cookies
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup organic dark brown sugar, lightly packed
  • 1/2 cup organic granulated sugar
  • 2 large eggs
  • 1 Tablespoon vanilla extract
  • 1-1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1-1/2 cups raisins
  • 3 cups rolled oats
  • Also needed: baking sheets, parchment paper, cookie scoop (optional) 


Procedure

Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper and set aside.

In a large mixing bowl, cream together the butter and sugars. Once that mixture if lightened and fluffy, beat in the eggs one at a time until fully combined. Beat in the vanilla.

In a medium mixing bowl, blend together the flour, baking soda, and cinnamon. Stir the dry ingredients into the butter-sugar mixture. Stir in the oats. Fold in the raisins.

 

Scoop out the dough by large tablespoonfuls - I use a cookie scoop - onto prepared cookie sheets, leaving at least 2 inches between each cookie. These flatten out and spread as they bake. 

Place trays in the oven and bake until the edges of the cookies turn golden brown, approximately 16 to 18  minutes. 

Let the cookies cool for 3 to 4 minutes on the sheets. Then carefully transfer them to a wire rack to cool completely. Store tightly covered.

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