Ingredients:

  • 1 cup (170g) Raisins
  • 1/2 cup (120ml) Hot Water or Apple Juice
  • 1 cup (2 sticks/226g) Unsalted Butter, softened
  • 3/4 cup (150g) Packed Light Brown Sugar
  • 1/2 cup (100g) Granulated Sugar
  • 2 Large Eggs
  • 1 teaspoon (5ml) Pure Vanilla Extract
  • 1 1/2 cups (192g) All-Purpose Flour
  • 1 teaspoon (5g) Baking Soda
  • 1 teaspoon (6g) Ground Cinnamon
  • 1/2 teaspoon (3g) Salt
  • 3 cups (240g) Old-Fashioned Rolled Oats

Instructions:

  1. Soak the raisins in hot water or apple juice to plump them up. Drain well before using.
  2. In a large 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. Gently fold in the rolled oats and plumped raisins until evenly distributed throughout the dough.
  7. Cover the dough and chill in the refrigerator for at least 30 minutes (or up to 2 hours).
  8. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  9. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie.
  10. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.