Oatmeal raisin cookies get a bad reputation, but only because most versions are dry and bland. These are soft, chewy, loaded with raisins, and warmly spiced with cinnamon. They are the kind of cookie that makes people change their minds.
Ingredients
- 1½ cups rolled oats
- 1 cup unbleached all purpose flour
- ½ cup (1 stick) unsalted butter, softened
- ½ cup light brown cane sugar
- ¼ cup Duck River honey
- 1 large eggs
- 1 tsp vanilla extract
- 1 tsp Ceylon cinnamon
- ½ tsp nutmeg
- 1 tsp baking soda
- ½ tsp Redmond Real Salt
- ¾ cup thompson raisins
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, cream the butter and brown sugar together until fluffy. Beat in the honey, egg, and vanilla.
- In a separate bowl, whisk together the flour, oats, cinnamon, nutmeg, baking soda, and salt.
- Add the dry ingredients to the wet and stir until just combined. Gently stir in the raisins.
- Scoop rounded tablespoons of dough onto the prepared sheets, spacing 2 inches apart.
- Bake for 10 to 12 minutes until the edges are set but the centers still look soft.
- Cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- Swap the raisins for dried cranberries (apple juice infused) for a tart twist.
- Add ½ cup walnuts or pecan halves for crunch.
- These freeze well. Freeze individual cookie dough balls on a tray, then bag them for baking fresh anytime.
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