Description
The sweetness from the raisins and brown sugar, the hint of cinnamon, and the texture of the oats makes this a great cookie recipe.
I've read a lot of recipes for oatmeal raisin cookies and I think the description of "soft and chewy" is perfect for these cookies.
This recipe makes about 3 dozen cookies.
Tips
Don't over-mix the batter once the flour has been incorporated, as this can make the dough tough.
An ice cream scoop is good for getting out even-sized balls of dough onto the cookie sheet.
If the butter isn't at room temperature, put the butter in the microwave for about 35 seconds to warm it up.
List of Ingredients
- 1 Cup of Dairy-Free Butter softened to room temperature (recommendation: Earth Balance - Soy Free Butter Spread
- 3/4 Cup of Brown Sugar (Light)
- 1/2 Cup of Granulated Sugar
- 2 Eggs
- 1 Teaspoon of Vanilla Extract
- 1.5 Cups of All-Purpose Flour
- 1 Teaspoon of Baking Soda
- 1 Teaspoon of Cinnamon
- 1/2 Teaspoon of Salt
- 3 Cups of Rolled Oats
- 1.5 Cups of Raisins
Recipe Steps
- Preheat oven to 350°F.
- In a stand mixer with the paddle attachment, cream the dairy-free butter and both sugars for 3 minutes on medium speed.
- Add eggs and vanilla; mix for 1 additional minute.
- Combine flour, baking soda, cinnamon, and salt in a medium-bowl; add this dry mixture and mix until combined with the wet ingredients.
- Add oats and raisins; mix until combined.
- Drop rounds of dough using tablespoons onto an un-greased cookie sheet.
- Bake cookies for 11-12 minutes or until light golden brown on the bottom.