Oatmeal Raisin Cookies

Oatmeal Raisin Cookies: Preheat your oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper, or butter or spray them with a non stick cooking spray.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter and sugars until creamy and smooth (about 2 minutes). Scrape down the sides and bottom of your bowl as needed. Then add one egg and beat until it's mixed into the batter and then beat in the second egg, along with the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add this mixture to the batter and beat until incorporated. Stir in the rolled oats and raisins.

For large cookies, use about 1/4 cup (60 grams) of batter (I like to use a cookie/ice cream scoop) and place 4 cookies on each baking sheet. Flatten the cookies slightly until they are about 1/2 inch (1.25 cm) thick. Bake the cookies for about 13 - 16 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 place on a wire rack. 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. They can also be frozen.

Makes about 18 - 20 cookies

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