My husband loves this recipe because it contains some of his all-time favourite things: cinnamon, raisins, and oatmeal. I like this recipe because it makes at least 5 dozen (or more, if you’re careful about your sizing as you’re putting the dough onto the cookie sheets) and the baking time is short. Also, I will admit that they’re really good cookies – chewy, soft, but substantial.
The key thing here is to NOT over-bake them. You will want to bake them longer because they don’t quite look fully cooked when they come out of the oven, but I need you to resist that urge. Resist! They’ll bake a bit more as they’re cooling on the tray. I promise.
Cinnamon Oatmeal Raisin Cookies
Makes about 5 dozen cookies
- 1 cup raisins
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons cinnamon (more/less to taste)
- 1 cup butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups large flake oats (not instant oats)
- Put the raisins in a small pot (ideally with a lid) and cover them with water by about 1 inch. Bring the water to a boil, covered if possible, and let the raisins ‘cook’ for 10 minutes in the boiling water. When they finish boiling, drain them in a colander and set aside. This step will make the raisins soft and juicy and lovely in the cookies.
- Meanwhile, preheat oven to 375° F. Grab a bunch of cookie trays (enough for 5 dozen cookies, if you have enough) and put down parchment paper. (If you don’t have parchment paper, use non-stick trays – don’t grease or spray them.)
- In a small bowl, combine flour, baking soda, salt, and cinnamon.
- In a larger bowl, beat butter, granulated sugar, brown sugar, and vanilla extract until everything is mixed together and creamy.
- While beating, add eggs one at a time. Gradually add in flour mixture.
- Check that the raisins are cooled to room temperature – if not, give them a quick rinse under cold water. Drain again.
- Stir in the raisins and oats.
- Drop by rounded tablespoon onto baking sheets.
- Bake for about 8 minutes or until a very light golden brown. The edges will be a bit darker, and if you carefully lift one up you’ll see that the bottom is fully cooked and browned (but still not too dark!)
- Cool completely before removing them from the sheets.