Cinnamon Oatmeal Raisin Cookies

Baking, Cookies, Cookies, Recipes
Cinnamon Raisin Oatmeal Cookies

There is something so comforting about oatmeal raisin cookies.  They have the comfort of a big bowl of oatmeal but the sweetness of a cookie.  They are one of our favourites.  They even find their way onto my pre-baby to-do list.  I love having some pre-made frozen cookie dough in the freezer.  It makes it so easy to bust them out and bake when the mood strikes or when I need a fast dessert for company.

Cinnamon Raisin Oatmeal CookiesThis recipe can easily be doubled or tripled and that is exactly what I did.  It takes the same amount of time for me to make a triple batch of cookies as it does to make a single batch.  I usually bake one batch or about 20-24 cookies.  While that batch is baking, I continue to scoop out the remained of the dough onto a parchment covered baking sheet.  I space them every close together, almost but not quite touching.  I can get about 50-60 dough balls on a tray, depending on the size.  I place the tray in the freezer for about an hour or so.  

After they’ve had a chance to freeze (though not completely), I remove the trays from the freezer and divide the balls of dough into freezer bags, about 20-24 cookies per bag.  These bags got back into the freezer until I’m ready to bake them.  When I want to bake them, I let the bag thaw for about 10-20 minutes until the dough has softened and then bake like normal.

It’s a great and simple idea.  It removes a step for me at the baking time, and it makes it easier for me when company comes over.  Fresh baked cookies, almost on demand and so easy and delicious.   

Cinnamon Raisin Oatmeal CookiesIngredients

  • 1/2 cup of butter, softened
  • 2/3 cup brown sugar, packed
  • 1 egg
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. baking soda
  • 3/4 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 3/4 cup flour
  • 1 1/4 c. rolled oats or quick oats
  • 1/4 cup shredded coconut
  • 3/4 c. raisins

Directions

  1. Preheat oven to 350 degrees.  Cover baking sheets with parchment paper.
  2. In a stand mixer or bowl, beat egg.
  3. Add butter, brown sugar and vanilla.  Blend until smooth.
  4. Now add baking soda, cinnamon, salt, oats, coconut.
  5. Slowly add flour so that it doesn’t fly all over the place.
  6. Incorporate the raisins into the dough.  The completed dough should be thick but still, have a little stickiness to it.
  7. Scoop into balls, 1” in diameter.  I like to use a cookie scoop.   Flatten slightly with a fork
  8. Bake for 8-12 minutes.  A shorter bake time will give you softer cookies, while a longer bake time will give you a crunchier cookie.  As a personal preference (and my husband’s preference) I like them soft in the middle but with a nice little crunch on the outside. For this result, I bake for about 9-10 minutes.
  9. Remove from oven, let them cool and enjoy!

Cinnamon Raisin Oatmeal CookiesI talked earlier about freezing the cookie dough, but you can also freeze baked cookies.  Just bake the cookies as you usually would.  When they are completely cooled, and I mean totally cooled, place them in freezer bags and put into your freezer.  When you want to eat them, let them thaw for about 20-30 minutes.  That’s it.  It is really up to you how you want to freeze and bake your cookies.  All options are easy and have delicious results.

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