Perfect Chewy Oatmeal Raisin Cookies

Good Morning & Happy Wednesday! I thought what better way to start the day, than with a cookie that can be  mistaken for a breakfast food… well at least in my eyes. But I will eat any form of cookie in the morning.. or any time of day.. Ok back on topic! 

Oatmeal cookies have always sligthtly intimidated me. Too often, I have made them overcooked & too crispy, undercooked & life threatening, or too much of one ingredient, like cinnamon. So over the past weekend, I was inspired to take a swing at them, one more time. So happy that I did, because they are wonderful. Enjoy!

{Oatmeal Raisin Cookies}


1 stick unsalted butter, softned

2/3 cup brown sugar

1 egg

1/2 tsp vanilla extract

3/4 cups flour

1/2 tsp baking soda

1/2 tsp cinnamon

1/2 tsp salt

1 1/2 cups rolled oats

3/4 raisins (I used fresh raisins from the farmers market, so much better than store bought!)


Pre-heat oven to 350 F (if not chilling dough)

With mixer, combine butter, brown sugar, egg, and vanilla until creamed. In a seperate bowl, whisk flour, baking soda, cinnamon, and salt. Slowly add the dry ingredients to your butter mixture. Stir in oats and raisins.

Chill the dough for about an hour for a thicker cookie. Then, scoop onto parchement paper lined cookie sheet, 2 inches apart, and bake for 10-12 min. If you do not chill the dough, check cookies around 9 min. Let cookies stay on tray for 5 min before tranfering to cooling rack.

recipe adapted from Smitten Kitchen

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