Golden Raisins are super sweet and plump. Keep oatmeal cookies soft and chewy with the butter-rich recipe and plenty of Golden Raisins.
Prep time: 0 min
Cook time: 40 min
Total time: 40 min
Ingredients
Makes 3 to 4 dozen
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3 Cups Old-Fashioned Rolled Oats
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1 1/2 Cups Unbleached All-Purpose Flour
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2 Teaspoons Ground Korintje Cinnamon
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1 Teaspoon Baking Soda
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1/2 Teaspoon Kosher Sea Salt Flakes
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1/2 Teaspoon Whole Nutmeg, freshly grated
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2 Sticks Unsalted Butter, at room temperature
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1 Cup Light Brown Sugar
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3/4 Cup White Sugar
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2 Large Eggs, at room temperature
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2 Teaspoons Vanilla Extract, Bourbon Madagascar
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2 Cups Golden Raisins
Directions
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Position racks in upper and lower thirds of oven, and preheat to 350°F. Line two baking sheets with parchment paper.
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Combine oats, flour, cinnamon, baking soda, salt and nutmeg in large mixing bowl, and whisk to combine.
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Combine butter and sugars in bowl of stand mixer fitted with paddle attachment, or use large mixing bowl and hand mixer. Beat together until smooth and fluffy.
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With mixer running, add eggs, one at a time, beating for 1 minute after each addition. Add vanilla. Reduce speed to low, and slowly add dry mixture in 2 to 3 additions. Beat just until incorporated. Fold in raisins.
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Drop heaping tablespoonfuls of dough onto prepared baking sheets 2 inches apart.
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Transfer sheets to oven and bake 12 to 15 minutes, rotating sheets once after 7 minutes.
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Cool on cooling racks until firm.