Oatmeal Raisin Cookies
- 1 c all-purpose flour
- ½ c brown sugar
- ½ t cinnamon, ground
- ¼ c sugar, granulated
- ½ t baking soda
- 1 large egg
- ¼ t sea salt
- 1 t vanilla extract
- ½ c butter, unsalted
- 1½ c old-fashioned oats softened (room temperature)
- 1c raisins
- In a large mixing bowl, whisk together flour, cinnamon, baking soda, and salt, set aside.
In another large mixing bowl, using an electric mixer, cream together butter, brown sugar, and granulated sugar for 1-2 minutes until well combined. Add egg and vanilla extract. Mix until fully combined.
Slowly mix in flour mixture and continue mixing until just combined. Mix in oats and raisins until fully combined, making sure to scrape down the side of the bowl as needed.
Remove dough from bowl. Cover cookie dough tightly with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350°F. Line enamel baking pan with parchment paper or silicone baking mats and set aside. Or, use Silicone Baking Pan.
Once dough is chilled, remove from refrigerator. Roll individual 2T amounts of cookie dough into balls and very gently press down with hand to flatten each ball of dough slightly.
Bake in batches for 8-10 minutes or until the edges of cookies are light golden brown and the tops are set.
When done, remove from oven and cool in enamel baking pan or in Silicone Baking Pan for 5 minutes then transfer cookies to a wire rack to finish cooling.