Oatmeal Raisin Cookies
The sweetness from the raisins and brown sugar, the hint of cinnamon, and the texture of the oats makes this a great cookie recipe!
I've read a lot of recipes for oatmeal raisin cookies and I think the description of "soft and chewy" is perfect for these cookies.
Ingredients
- 1 Cup of Dairy-Free Butter softened to room temperature (recommendation: Earth Balance - Soy Free Butter Spread)
- 3/4 cup of Brown Sugar (Light)
- 1/2 cup of Granulated Sugar
- 2 Eggs
- 1 teaspoon of Vanilla Extract
- 1.5 cups of All-Purpose Flour
- 1 teaspoon of Baking Soda
- 1 teaspoon of Cinnamon
- 1/2 Teaspoon of Salt
- 3 cups of Rolled Oats (recommendation: Organic Sprouted Rolled Oats - One Degree Organic Food)
- 1.5 Cups of Raisins
Directions
- Preheat the oven to 350 degrees (Fahrenheit).
- In a stand mixer with the paddle attachment, cream the dairy-free butter and both sugars for 3 minutes on medium speed.
- Add eggs and vanilla; mix for 1 additional minute.
- Combine flour, baking soda, cinnamon, and salt in a medium-bowl; add this dry mixture and mix until combined with the wet ingredients.
- Add oats and raisins; mix until just combined.
- Drop rounds of dough using tablespoons onto an un-greased cookie sheet.
- Bake cookies for 11-12 minutes or until light golden brown on the bottom.
Tips
- This recipe makes about 3 dozen cookies.
- Don't over-mix the batter once the flour has been incorporated, as this can make the dough tough.
- An ice cream scoop is good for getting out even-sized balls of dough onto the cookie sheet.
- If the butter isn't at room temperature, put the butter in the microwave for about 35 seconds to warm it up.