- 1 cup raisins or cranberries (200g)
- 1¼ cups all-purpose flour (185g)
- 1 tablespoon plus 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- 1½ teaspoons fine sea salt
- 1½ sticks slightly softened butter (150 grams)
- 1 cup light brown sugar, firmly packed (190g)
- 6 tablespoons granulated sugar
- 2 cups old-fashioned or rolled oats (230g)
- 1 extra-large egg
- 1½ teaspoons vanilla extract
Preheat oven to 350°F/176°C. Grease baking sheets or use baking paper.
- Soak raisins in hot water for 30 minutes, then drain.
- Meanwhile, in a small bowl, sift together flour, cinnamon, baking soda and salt.
- In a larger bowl, use an electric mixer to cream together butter, sugars, and vanilla on medium speed until light and fluffy, scraping down frequently. Take care not to overbeat.
- Add flour mixture to creamed butter and sugar and mix on low speed until combined. Mix in oats, followed by drained raisins and egg.
- Use a ¼-cup measure to scoop dough onto a parchment-paper lined baking sheet. Flatten each blob with base of measuring cup.
- Bake until cookies are golden-brown on the outside but still soft in the middle, about 12 minutes. Remove from oven and let rest on baking sheet a few minutes, then transfer to a rack to cool.
- Original recipe says to cover and chill the dough in the refrigerator for a few days, but I don't do that.
- My gas ovens are hot so I bake at "160°C" on the top rack and make sure to check the cookies after 12 minutes or so.