Let’s kick off August with some cookies, shall we?! Oatmeal Raisin Cookies—oh yeah!! I am a chocolate cookie lover through and through (see here and here), but there is just something about oatmeal raisin cookies…they’re SO GOOD!
Chewy and full of oats, plump raisins, and warm cinnamon goodness. Gah! So simple, yet so delicious. What’s not to love?
I was super tempted to put a creamy scoop of vanilla ice cream between two of these oatmeal raisin cookies and have myself a lovely little ice cream sandwich…so far I’ve resisted. But, tomorrow is a new day. And I still have lots of cookies leftover. Hehe!
Really though, I’ve loved oatmeal raisin cookies since I was a wee kid, so here’s to hoping you love them just as much! :)
Let me tell you how amazing your home is going to smell while baking these cookies…like sweet sugary goodness mixed with the comforting scent of cinnamon. Mm, that’ll warm your soul! Might I skip a few months ahead and also say these cookies kind of have me in a fall-like state of mind? I know. Must be that luscious cinnamon-y scent. Fall is right around the corner, and I am so SUPER excited. You?!
Anyway, run along and make some cookies! Then enjoy them with some milk, or maybe even some coffee. Someone please tell me when it’s appropriate to make a pumpkin spice latte…because these oatmeal raisin cookies would be the perfect match. Yessssss.
- ¾ cup unsalted butter—softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 tsp. vanilla extract
- ¼ cup milk (I used almond milk)
- 1 cup all-purpose flour
- 1 tsp. cinnamon
- ½ tsp. baking soda
- ¼ tsp. salt
- 3 cup old-fashioned rolled oats
- 1 cup raisins—soaked in warm water for 10 minutes, then drained
- To the bowl of a stand mixer fitted with a paddle attachment, add the butter, brown sugar, and granulated sugar. Mix on low until well combined, about 1-2 minutes.
- Add the egg, vanilla, and milk to the bowl and mix on low until just combined.
- Add the flour, cinnamon, baking soda, and salt and mix again.
- Add the oats and raisins and mix until just incorporated.
- Chill the dough for about 30 minutes in the freezer (if it's warm from the heat, like mine was).
- Preheat the oven to 350 degrees and line a baking sheet or two with parchment paper.
- Using a cookie scoop (1 tbsp.), scoop the dough onto the prepared baking sheets, about 1 inch apart. Bake for 12-15 minutes. Let the cookies cool on the baking sheet for 2-3 minutes, and then carefully transfer them to a cooling rack.
- Repeat until you’ve used all the cookie dough.