Are they Fall-themed? I don’t know about that. But something about the smell of warm cinnamon and vanilla wafting through the house makes my toes tingle. This stretch of the year is always my favorite, even as a kid. Going back to school, back to friends, back to the regular routine of life was part of it, but also, my birthday, Halloween, Thanksgiving, and the ultimate holiday, Christmas.
The decorations (all those lovely wreaths!), vibrant colors, and the free candy and presents all make up the best 4 months of the year – these cookies remind me of the lovely times that await. I set out to create a recipe with all the spirit of Autumn that it could muster! Cinnamon, oats, and brown sugar are all combined to make a masterpiece of a cookie, and a sweet-nostalgic snack – oatmeal raisin cookies.
In my house, there are soft cookie lovers, and snap cookie lovers. The nice thing about this recipe is that you can easily make half a batch of soft cookies (without them being under cooked) and half a batch of snap consistency cookies (without them being burnt on the bottom). That’s exactly what I did! Personally, I prefer the soft cookies. Take a look at the recipe to check bake times for soft and snap cookies.
Just an extra tip; baking with instant oats and rolled oats are slightly different. Because I didn’t have Old Fashioned Rolled Oats on hand, I used instant and this changes the bake time and consistency of the cookie, so keep that in mind! Old fashioned oats need to bake for a little bit longer!
- 3 eggs
- 1 cup raisins
- 1 teaspoon pure vanilla extract
- 1 cup butter or coconut oil
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 heaping cups of all purpose flour
- 3/4 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups instant oats
- 1 teaspoon ground sugar
- Preheat your oven to 350 degrees line 4 baking sheets with parchment paper.
- In a large bowl, cream together butter and sugars until fluffy.
- Sift in flour, baking soda, baking powder, and cinnamon. Mix with a rubber spatula.
- In a separate bowl, whisk together eggs and vanilla. Soak the raisins in the egg mixture for a few minutes.
- Pour in egg mixture and oats to the large bowl with flour/sugar/butter. Mix until a semi-sticky crumbly mixture is formed.
- Press about 1 1/2 tablespoons of batter into a round disc and place on prepared pan. Repeat over and over placing each cookie 2 inches away from the next (these cookies spread!).
- Bake for 15 minutes for soft cookies and 20 minutes for snap cookies.