Raisins get a lot of hate on the internet. There are countless memes about finding a raisin in your cookie instead of a chocolate chip and having it be one of the worst things that could happen. People compare them to every sort of terrible thing, and honestly, I don’t get it.
I’ve enjoyed raisins since I was a child (those little boxes of raisins at snack time anyone?) and still love them today! While they’re not the healthiest snack in the world, I will always choose a serving of raisins over a serving of chocolate chips!
As someone who likes to bake, you can do a lot with raisins! You can soak them in different liquids (like rum) and bake them into fruit cakes or other cookies or you can keep them as-is and bake them into bread, cookies, bars, etc….
I’m excited to share my recipe for oatmeal raisin cookies because they’re honestly one of my all-time favourite cookies. They have a good weight, they bake easily, and they’re really hard to mess up! They even freeze well so you can store them in the freezer for when you want a ‘surprise’ cookie one evening. This is the recipe for my favourite Oatmeal Raisin Cookies.
11/4 cups all-purpose flour
1 tsp ground cinnamon
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1 cup softened butter (unsalted)
1 cup granulated sugar
1/2 cup brown sugar (firmly packed)
2 1/2 tsp vanilla extract (preferably high quality/Madagascar)
21/4 cup rolled oats (instant will not work for these)
11/4 cup raisins
Preheat oven to 350F.
Whisk together flour, spices, baking soda, powder and salt in a medium bowl and set aside.
Using a stand mixer fitted with the paddle attachment beat the butter until smooth on low speed. (2 minutes)
Increase speed to medium and beat in both sugars until smooth. (2-3 minutes)
On low, beat in egg until well combined and add in vanilla extract. Turn mixer off once combined.
Using a wooden spoon, mix in dry ingredients until just combined (some streaks of flour are okay). Add in the oats and raisins, mixing until well combined. Refrigerate for 30-60 minutes.
Line baking sheets with parchment paper and using a 1/4 cup sized icecream scoop, portion the dough and place onto the baking sheets, leaving 2-3″ between each cookie. (When you place them on the tray, flatten them slightly to ensure a cookie with even thickness).
Bake in the centre of the oven for 12-14 minutes until golden brown around the edges. Remove from the oven and let cool for 10 minutes on the sheet before moving to a wire rack. These will last for a few days in an airtight container or can be frozen for up to 3 months.
If you make these, please tag me @JackDHarding on Instagram and always feel free to DM questions!