Oatmeal Raisin Cookies
Rolled oats give these cookies a coarse, chewy grain that sets them apart from the uniform smoothness of standard drop cookies. Brown sugar drives the flavor, providing a molasses-tinged depth and keeping the interior moist days after baking. Cinnamon - just enough to warm the nose without dominating - threads through every bite. The raisins shrink slightly in the oven as their moisture evaporates, concentrating their fruity sweetness into small, chewy bursts scattered through the oat-studded crumb. Chilling the dough before baking allows the oats to hydrate, which results in a chewier, denser cookie rather than a crisp one. The finished cookies are sturdy enough for a lunch bag or a road trip and only improve when dunked in cold milk, which softens the oat flakes and amplifies the cinnamon.
Adjust Servings
Instructions
- 1
Cream butter and sugars, then add egg and vanilla.
- 2
Sift in flour, cinnamon, and baking soda, mix to combine.
- 3
Fold in oats and raisins until evenly distributed.
- 4
Scoop tablespoon-sized portions onto baking sheet and flatten slightly.
- 5
Bake at 175°C for 10-12 minutes.
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