BEST Chewy Cinnamon Raisin Oatmeal Cookies

The Best Oatmeal Raisin Cookies!

Crispy edges, chewy center, cinnamon tasty, and delicious brown sugar sweetness! Need I say more? The rich cinnamon and raisin smell will make your home smell like a bake shop in just 10 minutes! Get your milk ready and let’s dunk these babies for a sweet afternoon treat. Let’s not limit ourselves- I find cookies appropriate ANY time of the day. Right? With all the raisins and oatmeal you can consider these a HEALTH FOOD ;). I give your permission. Spoil yourself with these sweet delicious cookies ASAP. You are welcome!

If you are looking for classic Italian Style Cookies try these: Soft AMARETTI Cookies Sardinian Recipe , Simple Italian Wedding Cookies (Anginetti), or Basic Italian Biscotti (Cantucci) Dough

Oats

For this recipe I use the OLD FASHIONED ROLLED OAT variety and they are a MUST !! If you use quick oats the texture and taste will change. Rolled oats (old-fashioned), are the oat groats steamed and rolled into flakes. This means the oils are stabilized, and the oats stay fresh longer. This makes them perfect for baking (example: these cookies) and, also, for making a more hearty oatmeal porridge.

Raisins

So, it turns out raisins aren’t just for old people!

Raisins contain healthy vitamins and minerals. They are fat-free, cholesterol-free, high in antioxidants, and an excellent source of fiber. (source: Healthline.com)
…
Raisins may help:
– relieve constipation
– prevent anemia
– build and maintain strong bones
– protect your teeth
– lower your risk of cancer and heart disease

P.S If you really are opposed to raisins sub for chocolate chips! I won’t tell the health police.

What makes these cookies “Perfect”

• Moist and tender centers
• Slight crisp on the edges
• Sweetened with brown sugar (makes them moist and rich in flavor)
• Loaded with oats
• Studded with raisins
• Cinnamon spiced
• Buttery flavor

Afternoon Cookie Story

Growing up my mamma worked full time and I was the one home when my younger sister got home from school. I often made snacks for her and her friends when they came to our home. I would make anything from cookies and milkshakes to panini and eggs on toast. Homemade cookies were one of my favorites to make. I would make them in one bowl to keep the mess to a minimum since I knew I needed to clean my own mess. These cookies are also ONE BOWL AND EASY PEASY– because I made them when I was a a young teenager.

As a mother with grade school children of my own I am grateful that my work schedule allows me to be home when they get home from school. One of my favorite things to make as an after school snack are THE SAME EASY COOKIES! I’ve since perfected the recipe to make them 100% PERFECT. I know your children and ANYONE who tries them will love them too!

Made with Amore,

Elena

Eat Cookies and Live a Happy Life!

Mangia! Mangia!

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5 from 1 vote

BEST Chewy Cinnamon Raisin Oatmeal Cookies

By: Elena Davis

Servings: 12 servings

Prep: 10 minutes mins

Cook: 10 minutes mins

Total: 20 minutes mins

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Crispy edges, chewy center, cinnamon tasty, and delicious brown sugar sweetness! Need I say more? Get your milk ready and let's dunk these babies for a sweet treat.

Ingredients 

1x2x3x

• ▢ ½ cup butter, softened, 113 grams
• ▢ 1 large egg, room temperature
• ▢ ½ cup packed brown sugar, 100 grams
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1 cup all purpose flour, 136 grams
• ▢ 1 cup old fashioned oats, 90 grams
• ▢ ½ teaspoon baking soda
• ▢ ¼ teaspoon salt
• ▢ 1 teaspoon cinnamon
• ▢ ½ cup 70 grams raisins (or chocolate chips)

Instructions 

•  Preheat oven to  350 F
• In a large mixing bowl cream butter and sugar: use a hand or stand mixer to cream the softened butter with sugar until smooth, about 2 minutes on medium speed. Add egg and vanilla then mix on high for about 1 minute until incorporated. In a separate bowl combine dry ingredients: flour, baking soda, cinnamon, and salt stir to combine. Pour dry ingredients into the wet ingredients. Combine together on low speed. Add the extras: Beat in the oats and raisins     (or chocolate chips) on low speed. Dough will be a little thick and sticky.
• Refrigerate the cookie dough for 30-60 minutes and up to 24 hours. 
• Roll cookie dough into balls and place on a lined baking sheet (use parchment paper). Roll balls of dough (about 2 !/2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I use a soup spoon or a cookie medium size scoop. 
•  Bake the cookies at 350°F (177°C) for 10-13 minutes until lightly browned. The cookies might look under-baked, but they will continue to set as they cool. This is the secret to a soft and chewy oatmeal raisin cookie!

Notes

– Freeze up to 1 one month

– Store dough in fridge up to 5 days before baking

Nutrition

Calories: 241kcalCarbohydrates: 35gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 36mgSodium: 166mgPotassium: 154mgFiber: 3gSugar: 9gVitamin A: 260IUVitamin C: 0.3mgCalcium: 27mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

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