These cookies are chewy, warmly spiced, and completely classic. In my experience, raisins in desserts tend to be a pretty controversial topic. People tend to be emphatically Team Raisin or staunchly against their inclusion in sweets.
I have to admit, I am generally on Team Raisin-Free. Raisin cookies that look like chocolate chip cookies are the reason I have trust issues.
Okay, not really. But you all know what I mean.
However, these cookies have made me a believer. They’re chewy, sweet, and the cinnamon adds the perfect amount of spice. Plus, they have raisins (hey, fruit!), walnuts (healthy fats!) and lots of oats. So… breakfast, anyone?
This recipe comes from Smitten Kitchen.
You’ll need (makes 2 dozen cookies):
- 1 stick butter, softened
- 2/3 cup light brown sugar, packed
- 1 egg
- 1/2 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 1/2 cups oats
- 3/4 cup raisins
- 1/2 cup walnuts, chopped (optional)
In the bowl of a stand mixer, cream the butter, sugar, egg, and vanilla extract until combined.
While the butter and sugar are being creamed, whisk the flour, baking soda, cinnamon, and salt together in a small bowl. Add to the butter and sugar mixture.
In 2 batches, add the oats to the dough. Then add the raisins and chopped walnuts, stirring until everything is combined.
Scoop the dough onto a cookie sheet or plate. Chill for at least half an hour, and up to overnight.
When it comes time to bake the cookies, line two baking sheets with parchment paper and set aside. Preheat the oven to 350 degrees F.
Place the dough on the prepared baking sheets, about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden but the centers are slightly underdone looking.
Allow the cookies to cool on the cookie sheet for 5 minutes before removing them to a wire rack to finish cooling completely.