Oatmeal Raisin Cookies

Whenever I take a tray of cookies somewhere, I always watch to see which cookies are eaten first.  In most cases the stack of oatmeal raisin cookies are almost always one of the first to go. There must be something universally appealing about a chewy, soft cookie packed with plump and juicy raisins and it just so happens that I share this love of oatmeal raisin cookies. I wonder if other people think that they're a perfectly acceptable breakfast food too?

Oatmeal Raisin Cookies
1 cup + 1 teaspoon flour
1 Tablespoon cinnamon
1 1/2 teaspoon baking soda
1 3/4 teaspoons kosher salt
1/2 cup + 3 1/2 Tablespoons brown sugar
1/4 cup + 1 1/2 Tablespoons sugar
11 Tablespoons butter
1/4 cup eggs
1 1/4 teaspoons vanilla
2 cups old fashioned oats
1 cup raisins
  
Beat butter until mayonnaise consistency.   

Whisk sugars together in a small bowl.  Add to butter and beat 3-4 minutes until fluffy.

Add eggs and beat 30 seconds. 

Place flour in a bowl and sift in cinnamon and baking soda and salt.  Add to batter in 2 separate additions.

Pulse in oats.

Pour hot water over raisins and let sit for 30 minutes to plump.  Drain. 

Add raisins to batter and pulse until combined.

Refrigerate dough 30 minutes.  Scoop onto silpat lined baking sheets and bake 21 - 23 minutes at 325.

Cool on wire racks.

These cookies are everything you expect them to be - moist and chewy, laced with cinnamon and loaded with raisins.  I stand by my stance that these are a perfectly acceptable breakfast food too - oats and fruit.  

Ciao!