April 30th – Happy National Oatmeal Cookie Day!!!!!

Do you like oatmeal? What about oatmeal raisin cookies? Don’t like raisins? Not a problem! The great thing about oatmeal cookies is you can add just about anything to them! Craisins, chocolate chips, peanut butter chips, nuts…the options are endless. Check out this Ah-mazing soft and chewy oatmeal raisin cookie recipe below:

National Oatmeal Cookie Day

INGREDIENTS:

  • 1 cup (125 grams) all-purpose flour 
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 and 1/2 cups (150 grams) old-fashioned rolled oats
  • 1/2 cup (115 grams) unsalted butter (softened)
  • 1/2 cup (100 grams) packed light or dark brown sugar
  • 1/4 cup (50 grams) granulated sugar
  • 1 large egg (room temperature)
  • 1 teaspoon pure vanilla extract
  • 1 cup (150 grams) raisins

INSTRUCTIONS:

  • In a large bowl, whisk together the flour, cinnamon, baking soda, and salt. Stir in the old-fashioned rolled oats and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined. Add the egg and vanilla extract and mix until fully combined, stopping to scrape down the sides of the bowl as needed.
  • Add the dry ingredients and continue mixing on low speed until just combined, then mix in the raisins.
  • Cover the cookie dough tightly with plastic wrap and refrigerate for at least 30 minutes.
  • Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper or silicone baking mats and set them aside.
  • Once the dough is chilled, remove it from the refrigerator. Using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop it onto the prepared baking sheets. Roll the cookie dough into balls and very gently press down with your hand to flatten each ball of cookie dough slightly. Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake.
  • Bake for 10 to 12 minutes or until the edges of the cookies are lightly golden brown and the tops are set. Remove from the oven and cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack cool completely.