Yield: About 2 dozen, 2-inch cookies

Easy Oatmeal Raisin Cookies

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

This simply perfect version of classic oatmeal raisin cookies are incredibly easy
to make and turn out soft and chewy with hints of cinnamon. This recipe calls for
very few ingredients and is made without baking powder or baking soda.
Ingredients

1 stick (1/2 cup, 4 oz, 113 gr) unsalted butter, room temperature (*see note
for substitution)
3/4 cup (6 oz, 168 gr) light or dark brown sugar, lightly packed
1 large egg (*see note for vegan option)
1/2 tsp cinnamon
1/2 tsp Morton kosher salt or table salt (use 1 tsp if using Diamond kosher)
1 cup plus 2 TBSP (4.8 oz, 136 gr) all-purpose flour (*see substitution notes)
1 1/2 cups (5.25 oz, 147 gr) rolled or quick oats
1 cup (5.2 oz, 145 gr) raisins

Instructions

Preheat oven to 350�F (177 C).

In a large bowl with a hand mixer or the bowl of a stand mixer fit with a
paddle attachment, cream together the butter and brown sugar until light and
fluffy, about 4 minutes.
Add the egg, salt, and cinnamon and mix until just incorporated.
Stop the mixer, and use a spoon or a rubber spatula to stir in the flour, oats,
and raisins just until combined. Mixing too much will create tough and dry cookies.
Drop rounded mounds of dough (about 2 TBSP each) on ungreased cookie sheets.
Flatten the dough mounds slightly before baking.
Bake at 350�F (177 C) until just lightly browned on the edges and middle still
looks under-cooked, about 9-10 minutes.

Notes

If you want to prep the dough ahead of time, it can be formed into dough balls,
frozen, and stored in a freezer ziplock bag for up to 3 months. To bake from
frozen, bake at 325F (163 C) for 16-18 minutes.