1cupRaisinsSoak raisins in boiled water for 5-7 minutes, and drain.
Instructions
First, prepare and measure out all of the oatmeal cookie ingredients.
Next, whisk together the flour, cinnamon, baking soda, and salt in a large mixing bowl. Set aside.
Then, in a stand mixer bowl fitted with a paddle mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes, until combined. Add the egg and vanilla extract, and mix again until fully combined.
Slowly add in the dry ingredient mixture and continue mixing until just combined. Then, mix in the oats and raisins using a wooden spoon since the dough will start to get really thick and heavy. Scrape down the sides of the bowl as needed throughout the mixing process.
Cover the bowl of cookie dough with plastic wrap and chill in the refrigerator for 30 minutes.
While the cookie dough is chilling, preheat the oven to 350°F.
Then, line 2 large baking sheets with parchment paper or silicone baking mats, and set them aside.
Once chilled, remove the dough from the refrigerator. Use a 2 tbsp. cookie dough scoop to evenly scoop the dough onto the prepared cookie sheets.
Bake one sheet of cookies at a time for 10-12 minutes each, or until the cookie edges are golden brown and the top is set.
Remove the oatmeal cookies from the oven and let them cool on the tray for 5 minutes.
Finally, transfer the cookies to a cooling rack to cool completely.
Notes
Simple Cookie StorageTo store oatmeal raisin cookies: first, transfer them to an airtight container or Ziploc bag. Label the date on the outside. Store these cookies at room temperature, out of direct sunlight, for up to 1 week. To freeze the cookies, wrap them in saran wrap and then in aluminum foil. Transfer the wrapped cookies to a large bag or container and label the date. Store the cookies in the freezer for up to 3 months.