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Ingredients
| all-purpose flour (unsifted): 2 cups |
| salt: 1/2 tsp |
| ground cinnamon: 1/2 tsp |
| baking powder: 1 tsp |
| baking soda: 1 tsp |
| unsalted butter: 1 cup (room temperature) |
| light brown sugar (packed): 1 cup (packed) |
| granulated sugar: 1/2 cup |
| pure vanilla extract: 1 Tbl |
| 2% milk: 3 Tbl |
| eggs: 2 (large) |
| rolled oats: 3 cups |
| seedless raisins (packed): 1 cup |
Oatmeal Raisin Cookies
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
18 min -
Servings
36 serving(s)
Tags
- In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda.
- Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine butter with both sugars, and beat until light and fluffy.
- Add vanilla, milk, and eggs, and mix well.
- Add flour mixture, and beat until just combined.
- Remove bowl from the electric mixer, and stir in oats and raisins.
- Place dough in the refrigerator until firm, about 2 hours or overnight.
- Heat oven to 350°.
- Line several baking sheets with parchment paper, and set aside.
- Scoop out 2 tablespoons of dough, and shape into a ball; place on one of the prepared sheets.
- Repeat with remaining dough, spacing balls 3 inches apart.
- Press down to flatten into 2-inch diameters.
- Transfer to the oven, and bake until golden but still soft in center, 16 to 18 minutes, rotating the pans between oven shelves halfway through baking.
- Remove from oven, and place on a wire rack to cool completely.
- Store in an airtight container at room temperature up to 1 week.