OATMEAL RAISIN COOKIES

Ingredients

• 1 cup raisins
• 1 ½ cups all motive flour
• 1 teaspoon baking soda
• 1 ½ teaspoons floor cinnamon
• ½ teaspoon salt
• ¾ cup butter softened
• ⅔ cup granulated sugar
• ⅔ cup mild brown sugar
• 2 massive eggs room temperature
• 1 ½ teaspoons vanilla extract
• 3 cups rolled oats

Instructions

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a small bowl, mix the raisins and adequate warm water to cowl them. Let them plump up for about 15 minutes. Drain the raisins and dry them nicely with paper towels.
In a medium bowl, whisk collectively your flour, baking soda, floor cinnamon, and salt.
Using an electric powered mixer or a stand mixer with a paddle attachment, cream the butter, granulated sugar, and brown sugar. Beat in the eggs and vanilla till combined. Scrape the facets of the bowl and beater down as needed.
Turn the mixer to low (or stir) and add the dry components to the moist components mixing till combined. Stir in the raisins and oats.
Using a 1 half of tablespoon scoop, roll the cookie dough into balls and area them on the organized baking sheet with two inches of area between the cookie dough balls. Bake for 10-12 minutes or till gently browned. Allow the cookies to cool on the cookie sheets for about 5 minutes earlier than transferring to wire racks to cool.

Notes

Remove the butter and eggs from the fridge about forty minutes in enhance so the butter softens and the eggs come to room temperature.
For plump, juicy raisins, soak them in warm water for 15 minutes. Drain and dry properly with paper towels.
Use actual vanilla extract, as it definitely does make a difference.
Cover your baking sheets with parchment paper or silicone baking mats. They assist the cookies bake evenly, brown better, and raise off the cookie sheet barring breaking.
Use old school oats, no longer speedy oats, for a correct chewy cookie.
Leave a couple of inches between every cookie dough on the cookie sheet so the warmth can go round them to bake them extra evenly. In addition to that, your cookies will now not bake together.
Always preheat your oven and load your cookies in the middle of the oven.
For top-quality results, bake one sheet of cookies at a time. Use more than one cookie sheets or let the single cookie sheet cool earlier than putting extra dough balls on it, as a heat cookie sheet can motive cookies to unfold too fast.
Last however no longer least, and possibly the most necessary tip of all. Bake a few cookies off on a take a look at run. If they unfold too fast, refrigerate the dough for 1-2 hours and check again. If they do now not unfold enough, gently press the rounded spoonfuls of dough down with the palm of your hand and take a look at again.

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