These Oatmeal Cinnamon Raisin Cookies are so easy and delicious, they won’t last long once they’re baked.
Anything that contains cinnamon quickly becomes my favourite. Like this Cinnamon Coffee Cake. I seriously add triple the amount to most recipes. When I make oatmeal, I’ll throw in a couple of teaspoons in a regular bowl. Maybe I have a problem? Meh, it’s a good one to have. Cinnamon has loads of health benefits, so I’m sticking with that!
Back to these delicious Oatmeal Cinnamon Raisin Cookies… You need to make them asap. These are the perfect breakfast cookie, or snack cookie. They aren’t too sweet, and they pair perfectly with a hot cup of tea or coffee.
There are a couple of things that make these cookies so delicious. Number one is soaking the raisins while you prep the rest of the batter. Pour hot water over the raisins and let them plump up while you whisk away. After you drain the raisins, pat them dry with a towel to make sure you get any extra moisture off of them. The second thing that makes these cookies extra delicious is the addition of ginger. This beautiful spice just adds that little bit of extra flavour to these delicious cookies.
- Butter – I use salted butter in most of my recipes. If you only have unsalted butter, that’s fine too!
- Brown Sugar – I used dark brown sugar for these oatmeal raisin cookies.
- Egg – Use a large egg here.
- Vanilla Extract – Use the good stuff, not the artificial stuff if you can.
- Flour – I used all purpose flour for these cookies. To make them gluten free, simply use an all purpose gluten free flour, and use gluten free oats too.
- Rolled Oats – Don’t use quick oats for these cookies because they’ll soak up more of the liquid. Use regular rolled oats.
- Raisins – Regular or golden raisins work here. Make sure to soak them in hot water for 10 minutes before adding them to the dough.
- Cinnamon – I’ve used Ceylon Cinnamon for these cookies, but any cinnamon will work.
- Ginger – This add just an extra level of flavour to these cookies. If you don’t have ground ginger, use more cinnamon.
How to Bake these Oatmeal Cinnamon Raisin Cookies
- Preheat the oven to 350° and line a pan with parchment paper.
- Measure out the raisins and pour hot water over them to soak while you prepare the other items.
- Beat the sugar and softened butter with a mixer or in a stand mixer. Add in the egg and mix until well combined.
- Add in the vanilla.
- In a medium bowl, whisk together the flour, oats, cinnamon, ginger, baking soda and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Drain and dry the raisins, and then add to the cookie dough. Mix until everything is combined.
- Scoop out the cookie dough into 1.5 tbsp sized balls. Place 2″ apart on cookie sheet.
- Bake for 10-12 minutes.
- Let the cookies cool for 5 minutes before transferring to a cooling rack to finish cooling.
- They’re delicious warm too!
Oatmeal Cinnamon Raisin Cookies
- 1/2 cup salted butter softened
- 3/4 cup brown sugar
- 1 large egg
- 2 tsp vanilla
- 3/4 cup all purpose flour
- 1.5 cups rolled oats
- 2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup raisins
- Preheat the oven to 350°. Line a baking sheet with parchment paper.
- In a bowl, soak the raisins in hot water for 10 minutes. Drain and pat dry before adding them to the batter.
- Beat the butter and sugar together until well mixed. Add in the egg and vanilla and mix until well combined.
- In a medium sized bowl, whisk the flour, oats, baking soda, salt, cinnamon and ginger together.
- Add the dry ingredients to the wet ingredients and mix until just combined. Mix in the raisins.
- Scoop out the cookie dough into 1.5 tbsp balls. Place them 2" apart on a cookie sheet. Bake for 10-12 minutes.
- Let the cookies cool for 5 minutes before transfering to a wire rack to cool completely.
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