4Add vanilla extract to the eggs, enough to color the mixture.
5Add vanilla extract to the eggs, enough to color the mixture.
6Add vanilla extract to the eggs, enough to color the mixture.
7Add one cup of raisins to the egg and vanilla mixture, ensuring maximum raisins fill the mixture.
8Add one cup of raisins to the egg and vanilla mixture, ensuring maximum raisins fill the mixture.
9Add one cup of raisins to the egg and vanilla mixture, ensuring maximum raisins fill the mixture.
10Let the raisin and egg mixture sit for a minimum of 30 up to 60 minutes to plump the raisins.
11Let the raisin and egg mixture sit for a minimum of 30 up to 60 minutes to plump the raisins.
12Let the raisin and egg mixture sit for a minimum of 30 up to 60 minutes to plump the raisins.
13In 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.
14In 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.
15In 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.
16Cream one cup of butter by itself first.
17Cream one cup of butter by itself first.
18Cream one cup of butter by itself first.
19Add three-quarter cup of granulated sugar and one and a third cup of brown sugar to the butter and cream them together.
20Add three-quarter cup of granulated sugar and one and a third cup of brown sugar to the butter and cream them together.
21Add three-quarter cup of granulated sugar and one and a third cup of brown sugar to the butter and cream them together.
22Add the flour mixture to the creamed butter and sugars.
23Add the flour mixture to the creamed butter and sugars.
24Add the flour mixture to the creamed butter and sugars.
25Fold the flour mixture into the wet ingredients with a whisk first to avoid a messy dust cloud when using the mixer.
26Fold the flour mixture into the wet ingredients with a whisk first to avoid a messy dust cloud when using the mixer.
27Fold the flour mixture into the wet ingredients with a whisk first to avoid a messy dust cloud when using the mixer.
28Use a mixer on low speed to combine the dry cookie dough.
29Use a mixer on low speed to combine the dry cookie dough.
30Use a mixer on low speed to combine the dry cookie dough.
31Add two cups of quick cooking oats to the dry cookie dough and incorporate with a spoon.
32Add two cups of quick cooking oats to the dry cookie dough and incorporate with a spoon.
33Add two cups of quick cooking oats to the dry cookie dough and incorporate with a spoon.
34Add 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.
35Add 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.
36Add 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.
37Use a large tablespoon spoon and your hands to tightly firm the cookie dough into shapes on a cookie sheet, not using a cookie scoop.
38Use a large tablespoon spoon and your hands to tightly firm the cookie dough into shapes on a cookie sheet, not using a cookie scoop.
39Use a large tablespoon spoon and your hands to tightly firm the cookie dough into shapes on a cookie sheet, not using a cookie scoop.
40Bake the cookies at 375°F for 10 to 12 minutes.
41Bake the cookies at 375°F for 10 to 12 minutes.
42Bake the cookies at 375°F for 10 to 12 minutes.
43Remove cookies from the oven when the bottoms are formed and slightly brown.
44Remove cookies from the oven when the bottoms are formed and slightly brown.
45Remove cookies from the oven when the bottoms are formed and slightly brown.
46Leave the cookies on the cookie sheets for an additional two to four minutes to continue fully baking.
47Leave the cookies on the cookie sheets for an additional two to four minutes to continue fully baking.
48Leave the cookies on the cookie sheets for an additional two to four minutes to continue fully baking.
Ingredients
3 eggs
3 eggs
3 eggs
vanilla extract
vanilla extract
vanilla extract
1 cup raisins
1 cup raisins
1 cup raisins
2.5 cups all-purpose flour
2.5 cups all-purpose flour
2.5 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking soda
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons cinnamon
2 teaspoons cinnamon
1 cup butter
1 cup butter
1 cup butter
0.75 cup granulated sugar
0.75 cup granulated sugar
0.75 cup granulated sugar
1.33 cups brown sugar
1.33 cups brown sugar
1.33 cups brown sugar
2 cups quick cooking oats
2 cups quick cooking oats
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.