I am a sugar addict. There I said it. I also try to watch my carbs. Let’s just say that those two things do not work out so well together. Cookies are definitely one of my weaknesses. It is just so easy to grab one when I’m walking through the the kitchen or on our way out the door. My absolute favorite are Oatmeal Raisin. I am rather picky about them though. They have to be soft and chewy. These definitely are. I LOVE them! They quickly became my favorite recipe when I found them on a fellow food blogger’s site quite some time ago.
In my usual fashion, I had to tweak them just a little bit to my personal taste. Like adding more raisins. There weren’t nearly enough before. I also added in cinnamon chips because you can never have too much cinnamon if you ask me. Oh, and one little trick my mom taught me is to boil your raisins for just a few minutes before putting them into your cookie dough. It really plumps up your raisins and makes them super soft.
These are easy to make and so good.
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cups butter, melted (1½ sticks)
- 1 cup packed brown sugar
- ½ cup white sugar
- 1 teaspoon cinnamon
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 1 ½ cups old fashioned oats
- 1 heaping cup raisins
- 1 cup cinnamon chips
- Preheat your oven to 325°. Line cookie sheet with parchment paper.
- Melt the butter in your microwave and let it cook slightly.
- Mix together the flour, baking soda and salt. Set aside.
- In a medium bowl, cream together the melted butter, brown sugar, and white sugar. Blend well.
- Beat in the cinnamon, vanilla, egg and egg yolk for about 2-3 minutes until light and creamy.
- Mix in the flour mixture until just blended. Be careful not to overmix.
- Add in the oats, raisins and cinnamon chips. Mix until just blended.
- Place ¼ cup calls of dough onto your parchment lined cookie sheet and bake for 14-16 minutes. Do not overbake.
- These cookes should look brown, but still slightly soft in the center. Let the cookies sit for a couple minutes before transferring to a cooling rack.
*This recipe adapted from The Girl Who Ate Everything.
Have you tried these yet…