Oatmeal Raisin Cookies with Cinnamon
Soft, thick oatmeal cookies full of plump California raisins and warm cinnamon.
- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Serves
- 24
Contains: Milk Egg Wheat Worked out from the ingredient list. Check your labels.
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Ingredients
- 755 ml raisins Buy raisins on Amazon (opens a new tab)
- 505 ml unsalted butter, softened Buy unsalted butter on Amazon (opens a new tab)
- 505 ml packed brown sugar Buy brown sugar on Amazon (opens a new tab)
- 250 ml granulated sugar Buy granulated sugar on Amazon (opens a new tab)
- 4 1/4 large eggs Buy eggs on Amazon (opens a new tab)
- 10 ml vanilla extract Buy vanilla extract on Amazon (opens a new tab)
- 755 ml all-purpose flour Buy all-purpose flour on Amazon (opens a new tab)
- 10 ml baking soda Buy baking soda on Amazon (opens a new tab)
- 16 ml ground cinnamon Buy ground cinnamon on Amazon (opens a new tab)
- 5 ml kosher salt Buy kosher salt on Amazon (opens a new tab)
- 1.51 liters rolled oats Buy rolled oats on Amazon (opens a new tab)
You will need
- Stand mixer Shop for Stand mixer on Amazon (opens a new tab)
- Rimmed baking sheet Shop for Rimmed baking sheet on Amazon (opens a new tab)
Method
- Cover the raisins with hot water for 10 minutes, then drain and pat dry. This keeps them soft and juicy in the oven.
- Heat the oven to 175°C and line the baking sheets with parchment.
- Beat the butter and sugars on medium until creamy, about 2 minutes. Beat in the eggs and vanilla.
- Whisk the flour, baking soda, cinnamon and salt, and mix in on low speed. Stir in the oats and raisins.
- Scoop 2-tablespoon mounds 2 inches apart. Bake 11 to 13 minutes, until the edges are golden and the centers look just set.
- Cool 5 minutes on the sheet, then move to a rack.
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