This recipe is adapted from the oatmeal raisin recipe that's found on the lid of the Quaker Oatmeal box. Instead of the normal purple raisins, I used golden raisins. They just taste better, in my opinion.
This cookie does not spread much, so make sure you flatten them a bit and shape them prior to baking. I actually like how they don't spread. They come out looking so cute!
These cookies were chewy, hearty, and delicious. They weren't too sweet and they came out extremely soft. Just keep an eye on them when they're in the oven. Everyone loved them so make sure to give it a try!
1/2 cup (1 stick) butter, room temperature
1/2 cup firmly packed light brown sugar
1 egg, room temperature
3/4 tsp. vanilla extract
3/4 cup all purpose flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1 1/2 tsp. ground cinnamon
1/4 tsp. salt
1 1/2 cups rolled oats
1/2-3/4 cup golden raisins (depending on how raisin-y you want them!)
- Preheat oven to 350°F
- Whisk together the flour, baking soda, baking powder, cinnamon, and salt. Put aside.
- Cream together butter and sugar in a large bowl.
- Add eggs and vanilla into butter mixture; beat well.
- Add flour combination into the butter mixture and beat well.
- Fold in oats and raisins,
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake 10 to 12 minutes or until light golden brown.
- Cool for 1 minute on cookie sheets; remove to wire rack. Cool completely.