Dad’s Favorite Oatmeal Raisin Cookies
Soft, chewy, mini bakery-style cookies that my dad couldn't resist, they're so GOOD!
Servings: 48 small cookies
Ingredients
- 1 3/4 c. all-purpose flour
- 2 tsp. cornstarch
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1 tsp. ground cinnamon
- 1 c. unsalted butter room temperature
- 1 c. light brown sugar firmly packed
- 1/2 c. granulated sugar
- 2 lg. eggs
- 1 1/2 tsp. vanilla extract
- 3 c. old-fashioned rolled oats
- 1 1/2 c. sun-dried raisins covered in hot water for 5 minutes and drained
Instructions
- In a medium bowl, whisk together the flour, cornstarch, baking soda and salt; set aside.
- In a large bowl, using an electric hand mixer, beat the butter for 30 seconds. Add sugars and beat until light and fluffy, scraping down the sides as needed. Add the eggs one at a time and vanilla, beating until combined.
- Gradually add the flour mixture to the butter mixture beating until combined, scraping down the sides as needed.
- Stir in the oats with a wooden spoon. Stir in raisins that have been soaked in hot water for 5 minutes and drained thoroughly.
- Cover the dough and place in the refrigerator to chill for at least 30 minutes.
- Preheat the oven to 375 degrees. Line baking sheets with parchment paper.
- Drop the cookie dough by rounded tablespoon-sized balls onto the prepared baking sheets. (Rolling the cookie dough between your palms to make a smooth ball, will give you more uniform cookies.)
- Bake for 8-10 minutes (edges should be lightly browned, centers may be underbaked but shouldn’t be raw, they will continue to bake as they cool).
- Allow cookies to cool completely on the baking sheets before serving. Store leftover cookies in an airtight container for up to 5 days.
Notes
If you prefer larger cookies, simple drop by rounded 2 tablespoon-sized balls in step 7 and space about 2-inches apart. Bake for 10-12 minutes. This will yield 24 cookies.