Serves 38
Directions
- 1Whisk three eggs thoroughly.
- 2Add vanilla extract to the eggs, enough to color the mixture.
- 3Add one cup of raisins to the egg and vanilla mixture, ensuring maximum raisins fill the mixture.
- 4Let the raisin and egg mixture sit for a minimum of 30 up to 60 minutes to plump the raisins.
- 5In a separate bowl, combine two and a half cups of all-purpose flour, two teaspoons of baking soda, and two teaspoons of cinnamon; whisk together and set aside.
- 6Cream one cup of butter by itself first.
- 7Add three-quarter cup of granulated sugar and one and a third cup of brown sugar to the butter and cream them together.
- 8Add the flour mixture to the creamed butter and sugars.
- 9Fold the flour mixture into the wet ingredients with a whisk first to avoid a messy dust cloud when using the mixer.
- 10Use a mixer on low speed to combine the dry cookie dough.
- 11Add two cups of quick cooking oats to the dry cookie dough and incorporate with a spoon.
- 12Add the plumped raisins from the egg mixture to the dry cookie dough and work them in with a spoon, noting the dough will remain dry.
- 13Use a large tablespoon spoon and your hands to tightly firm the cookie dough into shapes on a cookie sheet, not using a cookie scoop.
- 14Bake the cookies at 375°F for 10 to 12 minutes.
- 15Remove cookies from the oven when the bottoms are formed and slightly brown.
- 16Leave the cookies on the cookie sheets for an additional two to four minutes to continue fully baking.
Ingredients
- 3 eggs
- vanilla extract
- 1 cup raisins
- 2.5 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 cup butter
- 0.75 cup granulated sugar
- 1.33 cups brown sugar
- 2 cups quick cooking oats
Equipment
whiskmixercookie sheetlarge tablespoon spoon
Tips
- Measure vanilla extract and cinnamon with your heart if you're a big fan.
- Let the raisins plump in the egg and vanilla mixture for 30-60 minutes.
- When combining dry ingredients with the mixer, start on low speed to avoid a dusty mess.
- The cookie dough will be very dry, but this is normal for this recipe.
- Do not use a cookie scoop; use a large tablespoon spoon and your hands to tightly firm the dough into not-quite-balls.
- Bake cookies at 375°F for 10-12 minutes.
- Remove cookies from the oven when they are formed around the bottom and slightly brown.
- Leave cookies on the cookie sheets for an additional 2-4 minutes after baking to continue cooking.
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