Ingredients:

  • 1 cup (170g) Raisins
  • 1/2 cup (120ml) Hot Water or Apple Juice
  • 1 cup (226g / 8 oz) Unsalted Butter, softened
  • 3/4 cup (150g) Packed Light Brown Sugar
  • 1/4 cup (50g) Granulated Sugar
  • 2 Large Eggs
  • 1 teaspoon (5ml) Vanilla Extract
  • 1 1/2 cups (192g) All-Purpose Flour
  • 1 teaspoon (5ml) Baking Soda
  • 1/2 teaspoon (2.5ml) Ground Cinnamon
  • 1/4 teaspoon (1.25ml) Salt
  • 3 cups (240g) Rolled Oats (Old Fashioned, not instant)

Instructions:

  1. Combine raisins and hot water (or apple juice) in a bowl. Let soak for at least 15 minutes to plump up. Drain well before adding to the dough.
  2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Stir in the rolled oats and drained raisins until evenly distributed throughout the dough.
  7. Use a cookie scoop or rounded tablespoons to drop the dough onto baking sheets lined with parchment paper or silicone baking mats.
  8. Bake in a preheated oven at 375°F (190°C) for 10-12 minutes, or until the edges are golden brown and the centers are set.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.