Oatmeal Raisin Cookies Recipe

Oatmeal Raisin Cookies: Preheat oven to 350 degrees F (177 degrees C) with oven rack in the center of the oven. Line two baking sheets with parchment paper. 

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until creamy and smooth (about 2 - 3 minutes). Add the eggs, one at a time, beating after each addition. Beat in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the oats and raisins.

For large cookies, use a generous 1/4 cup of batter (I like to use an ice cream scoop) and place six cookies on each baking sheet. Flatten the cookies slightly so they are about 1/2 inch (1.25 cm) thick. Bake the cookies for about 14 - 18 minutes rotating the cookie sheets halfway through the baking time. The cookies are done when golden brown around the edges but still a little soft in the centers. (The longer the cookies bake the more crispy they will be.) Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to finish cooling. These cookies will keep several days at room temperature.

Makes about 18 large cookies