A soft, chewy cookie with a touch of crispness, loaded with plump raisins and warm cinnamon. This recipe is pure comfort food that tastes just like the kind from a classic bakery.
Author:Paul Arif
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:20-24 cookies 1x
Category:Dessert, Baking
Cuisine:American
Ingredients
Scale
3 large eggs
1½ – 2 cups raisins
1 tsp vanilla extract
1 cup unsalted butter, softened
1 cup dark brown sugar
1 cup granulated sugar
2½ cups all-purpose flour
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
2 cups old-fashioned oats
Instructions
Prep the Raisins: In a small bowl, whisk the eggs with the vanilla. Add the raisins and stir to combine. Cover the bowl and refrigerate for at least one hour. This step is a must for plump, juicy raisins.
Cream Butter & Sugar: In a stand mixer, beat the softened butter with both the brown and granulated sugars for 3-4 minutes until the mixture is light and fluffy. This step incorporates air, which is key to a tender cookie.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
Mix Everything: With the mixer on low, add the dry ingredients to the butter mixture, a little at a time, until just combined.
Fold in Oats & Raisins: Add the chilled raisin-and-egg mixture, mixing until evenly dispersed. Then, add the old-fashioned oats and mix just until they are fully incorporated. Be careful not to overmix!
Bake: Preheat your oven to 350°F. Scoop dough onto a parchment-lined baking sheet, leaving about 2 inches between each cookie. Bake for 10 minutes. The edges should be golden brown and the centers will look soft.
Notes
Serving Suggestions: These cookies are divine with a cold glass of milk. For a decadent treat, serve them warm with a scoop of vanilla ice cream.
Tips & Tricks: The chilling step for the raisins is non-negotiable—it makes all the difference! Always use old-fashioned oats, not quick oats, to avoid a mushy texture.
Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze the unbaked dough balls for up to 3 months. To bake from frozen, add a couple of extra minutes to the baking time.