Once the dough has chilled, line a couple of baking sheets with parchment paper or silicone baking mats. This extra step will allow the oats time to absorb some of the moisture so the cookies don’t spread too much when they bake. I also suggest covering the cookie dough with some plastic wrap and chilling it in the refrigerator for at least 30 minutes. The finished cookie dough will look like the picture above on the right. Then, toss in your raisins and mix them in on low-speed or gently fold them in with a rubber spatula until they’re fully incorporated. Once the wet ingredients are well combined, add the dry ingredients and mix them in until just combined. At this point, your mixture should look like the picture above on the left. I suggest stopping to scrape down the sides of your bowl and then mixing one more time. ![]() Next, beat in your egg and vanilla extract. The amount of time will depend on whether you’re using a stand mixer or a handheld mixer, but it should take about 1 to 2 minutes. To start, beat your softened butter with the brown sugar and granulated sugar until they’re well combined. Then, stir in your rolled oats and set the mixture aside. To make the cookie dough, you’ll start by whisking together the flour, baking soda, ground cinnamon, and salt. If you’re not a fan of raisins, you can omit them or replace them with something else. Raisins: There’s one cup of raisins in these cookies so that you get some in every single bite.Pure Vanilla Extract: For a little extra flavor.I suggest using a room temperature egg for best results. Egg: The egg helps bind everything together.The granulated sugar helps the cookies spread as they bake in the oven. The brown sugar adds moisture and flavor to the cookies and also makes them chewier. Sugar: I use a mix of brown sugar and granulated sugar in all of my oatmeal cookies.Your butter should also be softened to a cool room temperature. If you only have salted butter on hand, just reduce the salt to a tiny pinch. Butter: As always, I used unsalted butter in these cookies.Old-Fashioned Rolled Oats: Rolled oats are best in oatmeal cookies because they provide a chewier texture.Baking Soda & Salt: The baking soda lifts the cookies and the salt enhances all of the flavors. ![]() Feel free to increase the amount if you love cinnamon!
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