These cinnamon oatmeal raisin cookies may have just won the award of “the best oatmeal raisin cookies ever.” What elevates these cookies above every other recipe? The pinch of cinnamon adds the perfect amount of spice to this classic cookie, and these cookies come out of the oven perfectly moist and chewy. Packed brown sugar is the perfect sweet touch to these cinnamon oatmeal raisin cookies. Feel free to add another half cup of raisins if your heart (and tastebuds) desire! Insider raisin tip: soak raisins in water for ten minutes before mixing them into the dough, blotting well to dry them, for extra-plump raisins.
½ t. salt
1 c. butter
1 t. vanilla
1 c. brown sugar
1/3 c. sugar
1 t. baking soda
1 t. cinnamon
1 c. flour
2 ½ c. quick oats
1 c. raisins
- Preheat your oven or toaster oven to 350 degrees.
- Mix the salt, butter, vanilla and brown sugar in a big bowl. Add sugar, baking soda, eggs, and cinnamon. Add the flour and mix until no flour is visible, but be careful not to overmix–that can make the cookies tough!
- Add the oats and raisins and mix those in too.
- Grab a teaspoon and drop teaspoon-fulls of dough about two inches apart onto a cookie sheet sprayed with cooking oil. Flatten each mound of dough a little with the back of your spoon (this is a great time to let kids or grandkids help out!).
- Bake for 10-15 minutes until browned. Look for the tops of the cinnamon oatmeal raisin cookies to be golden but still a little moist. Let the cookies sit on the cookie sheet for about two minutes, and then remove them and put them on a cooling rack. Get ready to enjoy the best oatmeal raisin cookies ever!