Oatmeal Cookies are a family tradition on the two sides of our family. My grandmother and both of my parents were always fond of the delicious bites of goodness. Many in Eric’s family were as well. So, oatmeal cookies became a staple of my Christmas cookie baking.
And I made quite a variety of them! Some liked the traditional version with raisins. Some preferred no raisins. Many loved the very festive white chocolate and cranberry iterations at Christmas. I was (and still am!) partial to the dried cherry and chocolate version for the holidays.
Since there is always an occasion for a new flavor of oatmeal cookie, I continue to test new variations, especially leading up to Christmas. This holiday season, cinnamon is in the mix!
Cinnamon Raisin Oatmeal Cookies
Cinnamon Raisin Oatmeal Cookies (adapted from eatingwell.com) Total Time Required: 45 minutes, Prep Time: 25 minutes, Bake Time: 12-14 minutes, Makes: 24 cookies
Ingredients:
- 1/2 cup white flour
- 1/2 cup whole-wheat
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 3/8 teaspoon salt
- 2/3 cup packed light brown sugar
- 6 tablespoons unsalted butter, melted
- 1 large egg
- 1-1/2 teaspoons vanilla extract
- 1 cup old-fashioned rolled oats
- 1/2 cup raisins
Directions:
Preheat the oven to 350ºF. Line a large baking sheet with a Silpat mat or spray it with cooking spray.
Whisk together the flours, baking powder, cinnamon, and salt in a medium bowl.
Combine the flours with the cinnamon, salt, and baking powder.
Whisk together the sugar, butter, egg, and vanilla in a large bowl.
Combine the sugar, butter, egg, and vanilla in a large bowl.
Add the flour mixture, oats, and raisins to the butter & sugar mixture. Stir until well combined.
Add the flour mixture, oats, and raisins to the liquid ingredients.
Roll the dough into 24 balls, place them on the prepared baking sheet, and flatten them very slightly.
Roll the dough into balls and place them on the baking sheet.
Bake the cookies until they are golden brown on the bottom, 12 to 14 minutes.
Bake the cookies for 12-14 minutes.
Let the cookies cool on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely.
Cool the cookies on a wire rack.
The cookies can be stored in an airtight container at room temperature for up to 3 days.
So delicious!
There’s an oatmeal cookie out there for nearly every taste bud! ~Linda
Cinnamon Raisin Oatmeal Cookies (adapted from eatingwell.com) Total Time Required: 45 minutes, Prep Time: 25 minutes, Bake Time: 12-14 minutes, Makes: 24 cookies
Ingredients:
- 1/2 cup white flour
- 1/2 cup whole-wheat
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 3/8 teaspoon salt
- 2/3 cup packed light brown sugar
- 6 tablespoons unsalted butter, melted
- 1 large egg
- 1-1/2 teaspoons vanilla extract
- 1 cup old-fashioned rolled oats
- 1/2 cup raisins
Directions:
Preheat the oven to 350ºF. Line a large baking sheet with a Silpat mat or spray it with cooking spray.
Whisk together the flours, baking powder, cinnamon, and salt in a medium bowl.
Whisk together the sugar, butter, egg, and vanilla in a large bowl. Add the flour mixture, oats, and raisins to the butter & sugar mixture and stir until well combined. Roll the dough into 24 balls, place them on the prepared baking sheet, and flatten them very slightly.
Bake the cookies until they are golden brown on the bottom, 12 to 14 minutes. Let them cool on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely.
The cookies can be stored in an airtight container at room temperature for up to 3 days.