Recently I was gifted with a large bag of delicious raisins all the way from California! My husband's grandmother (my grandma-in-law?) brought them back and I was lucky enough to snag some.
And what better way to utilize these raisins than in some tasty cookies?
Of course the first place I looked for a delicious recipe was Two Peas and Their Pod; they are the best when it comes to tasty cookie recipes! These are classic: oatmeal, raisins, and a bit of cinnamon to bring it all together.
I have now made these twice in the last two weeks and the second time I doubled the batch. And I still ate them all before getting any decent pictures! I think that fact alone speaks for how perfect they are.
They have oatmeal and raisins, so they are practically the same as eating granola for breakfast right?
This is only slightly modified from the original recipe from Two Peas and their Pod. It makes approximately 1 1/2 to 2 dozen cookies.
Cinnamon Raisin Oatmeal Cookies
- 1/2 cup margarine, room temperature
- 1/3 cup packed light brown sugar
- 1/3 cup sugar
- 1 egg
- 1 tsp vanilla
- 3/4 cup flour
- 1/2 tsp baking soda
- 3/4 tsp cinnamon
- 1/4 tsp salt
- 1 1/2 cup old fashioned oats
- 3/4 cup raisins
- Preheat the oven to 350 F and line two baking sheets with parchment paper
- In a small bowl add the raisins and cover with warm water so they plump up
- In a large bowl cream together the margarine and sugars until light and fluffy
- Add the egg and vanilla and mix well
- In a second bowl, whisk together the flour, baking soda, cinnamon, and salt
- Add the dry ingredients to the wet and mix well
- Add the oats and (drained) raisins and again mix well
- Roll about a tablespoon of dough into a ball and place on the prepared baking sheets
- Repeat with remaining dough. You can fit about 12 cookies on each sheet
- Bake for 10 - 12 minutes or until the edges are golden brown and the middles are still soft
- Let cool on the cookie sheets for a couple minutes before placing them on a cooling rack to finish cooling