This cookies are really easy to make, as most cookies are. At least the ones I choose to make. They are thin cookies, which means you can have two, or three...:) The raisins are soft and make a nice balance with the crispy oats. These cookies filled my kitchen with a great cinnamon aroma.
When baking these cookies, make sure to separate them well apart on the baking sheets as they spread a lot. I made three cookie sheets using two at the time. If you need to reuse the same cookie sheet (like I did) make sure it is completely cooled before placing the dough on it, or it will affect the cooking time. Running the cookie sheets or trays under cold water will speed up the cooling time.
Oatmeal Raisin Cookie Recipe:
makes about 25 cookies
You will need:
1 3/4 cups of rolled oats (not quick-cooking)
1/2 cup of all-purpose flour
3/4 cup of raisins
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1/2 teaspoon of cinnamon
6 tablespoons of unsalted butter, room temperature
1/2 cup of dark-brown sugar
1/4 cup of sugar
1 large egg
1 teaspoon of vanilla extract
Preheat oven to 350 degrees. Line your cookie trays lined with parchment paper.
Whisk the flour, baking soda, salt and cinnamon until combined. Add the oats and stir well. Set aside.
Using an electric mixer beat sugars and butter until pale and creamy, scraping down the sides of the bowl once or twice. Slow down the mixer speed and add the egg and vanilla extract, mix until it is well incorporated. Add the flour mixture slowly, stopping to scrape the sides of the bowl when necessary. Add the raisins and mix it quickly, or stir it with a spatula.
Drop cookies by the spoon full onto cookie sheets, be sure to leave space between them as they spread a lot. Bake for about 10-12 minutes. Cool cookies completely on a wire rack and keep it in an airtight container.