Oatmeal Raisin Cookies are a classic! I cannot believe that I spent almost my entire life hating on raisins. After I decided to bake an Apricot Raisin Cream Cheese Bundt Cake, raisins became an ingredient that I love to use.
Imagine all of those years of passing up on the opportunity to sink my teeth into a delicious, homemade Oatmeal Raisin Cookie! I’ve got 40 years of missing out to catch up on, so I’m glad this recipe is as easy as it is and that it yields a large amount. And with the amount of oatmeal I have on hand, I can make a fresh batch of these every week and still have oatmeal left over.
Dear Reader, if you’ve been following my blog for some time now, you might remember me telling you about the abundance of oatmeal in our home. If not, here’s a refresher.
Back in the summer, I went to Costco with a friend. John.e asked me to grab a package of oatmeal while I was there. Well, as you know, nothing at Costco comes in small sizes. I bought a box of oatmeal so large that the top half of our pantry became an oatmeal storage section. Seriously! There was enough to start an oatmeal bulk section at a baking supply store!
With that much oatmeal on hand, there’s only so much a person can eat in terms of breakfast cereal, and not wanting to let it go to waste, baking with it was the next best option. These Oatmeal Raisin Cookies have taken care of my future oatmeal waste worries. And, the best news is that oatmeal is good for you and so are raisins, right? #score #win
I know you’ve probably got a favourite oatmeal cookie recipe in your recipe box already, but I had to share this one with you. Why? Because my version of the traditional oatmeal cookie has a twist – cinnamon! Yes, because cinnamon is king in our home, what would an oatmeal raisin cookie be without it?
Seriously, Dear Reader, try it – it’s the only way to eat an Oatmeal Raisin Cookie!
- 1 1/2 cups golden raisins
- 1 egg
- 1 egg yolk
- 3/4 cup salted butter, room temperature
- 1 1/2 cups old fashioned oats
- 2 cups unbleached, all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup brown sugar, lightly packed
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 1 tablespoon cinnamon
- 1/2 cup pecans pieces
- Begin by preheating your oven to 325 degrees and lining a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large mixing bowl, use a hand-held mixer to cream together the butter, brown sugar, and sugar until light and fluffy.
- Next, blend in the cinnamon, egg, egg yolk, and vanilla extract until well incorporated.
- Add the flour, baking soda, and salt. With the mixer on low speed, gently incorporate the dry ingredients into the butter mixture.
- Lastly, fold in the pecans and the raisins.
- Use a 1-tablespoon ice cream scoop to portion the batter evenly. Position the mounds of batter on the lined baking sheet, leaving 2 inches of space between each cookie.
- Bake for 14 minutes. Remove from oven and allow to cool slightly before transferring to a wire cooling rack to finish the cooling process.
- Store in a sealed glass container on your countertop.