In this world, there are 2 types of people: raisin lovers, and forking weirdos. I am a raisin lover, so is my husband and my daughters. Plain, in cookies, in butter tarts – juicy plump raisins make the world a better place.
These cookies are a teeny bit crisp on the outside, and soft and chewy in the middle. I use more oats than flour, and I have a hack to make the raisins nice and plump too. I always make a double batch and freeze them – but not everyone has the time and space so I am including the ingredients for a single batch below (produces approximately 3 dozen, or 36, cookies).
- 1 cup butter, softened to room temperature
- 1 cup packed brown sugar (light or dark)
- 1/4 cup white sugar
- 2 large eggs, room temperature
- 1 tablespoon pure vanilla extract (yes, tablespoon)
- 1.5 cups of all purpose flour
- 2 teaspoons of cinnamon
- 1 teaspoon of baking soda
- 1/2 teaspoon salt
- 3 cups old fashioned rolled oats
- 1 cup raisins
- 1/2 cup orange juice
- Using a Kitchenaid mixer fitted with paddle attachment (or a hand mixer), cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and mix on high until combined. Set aside.
- Put your raisins into a separate bowl – soak in 1/2 cup water and 1/2 cup orange juice for 10 minutes. This will re-hydrate & plump them up, and fill them with tons of flavour. Afterwards, drain raisins and blot excess liquid off.
- In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats and drained raisins on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator.
- If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.
YES – you can freeze these cookies. Freeze the rolled out dough balls in a container separated by wax paper for up to 3 months (when you decide to bake them, let them sit for 30 mins at room temperature before baking). The baked cookies also freeze wonderfully for about 3 months as well.