Toasted Oat And Raisin Cookies
These cookies feature a deep, nutty flavor from toasted oats, perfectly complemented by plump, juicy raisins and a hint of warm cinnamon. They strike the ideal balance between chewy and crisp, making them a classic treat with a gourmet twist.
Ingredients
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup unsalted butter softened at room temperature
- 1 cup light brown sugar packed
- 0.5 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 0.5 tsp salt
- 1.5 cups raisins
Notes
Storage: Keep cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months, or freeze the shaped dough balls on a tray before transferring to a freezer bag; bake from frozen, adding 1-2 minutes to the bake time. Make-Ahead: The dough can be made, scooped, and chilled for up to 48 hours before baking for a thicker, chewier cookie. Variations: Substitute raisins with dried cranberries or chopped toasted pecans. For a gluten-free version, use a 1:1 gluten-free flour blend and certified gluten-free oats.