Cinnamon Raisin Oatmeal Cookies.

So Good. So Many.

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

Ingredients:

• 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)

Directions: 

1.  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.
2. 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.)
3. In a small bowl, combine flour, baking soda, salt, and cinnamon.
4. In a larger bowl, beat butter, granulated sugar, brown sugar, and vanilla extract until everything is mixed together and creamy.
5. While beating, add eggs one at a time. Gradually add in flour mixture.
6. Check that the raisins are cooled to room temperature – if not, give them a quick rinse under cold water. Drain again.
7. Stir in the raisins and oats.
8. Drop by rounded tablespoon onto baking sheets.
9. 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!)
10. Cool completely before removing them from the sheets.

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