Soft, chewy and golden with spice makes them rather addictive. They’re the perfect autumn cookie!
Total Time
40min
3.5
2 Ratings
Author: Compelled to Cook
Servings:
12
Ingredients
•
1
cup
Sun-Maid Raisins
•
2
cups
Old Fashioned Rolled Oats
•
1 3/4
cups
All-Purpose Flour
•
1
tsp
Simply Organic Cinnamon, Ground
•
1/2
tsp
Ground Ginger
•
1
tsp
Baking Soda
•
1/2
tsp
Salt
•
1/2
cup
Unsalted Butter
•
1
cup
Granulated Sugar
•
2
Large
Eggland's Best Classic Eggs
•
1/3
cup
Molasses
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
Bring one cup of water to a boil and pour over Sun-Maid Raisins (1 cup). Allow to soak for 10 minutes. Drain well and set aside until ready to use.
3.
In a small bowl, whisk together Old Fashioned Rolled Oats (2 cups), All-Purpose Flour (1 3/4 cups), Simply Organic Cinnamon, Ground (1 tsp), Ground Ginger (1/2 tsp), Baking Soda (1 tsp), and Salt (1/2 tsp).
4.
Cream together Unsalted Butter (1/2 cup) and Granulated Sugar (1 cup) using the paddle attachment of a stand mixer, electric mixer or wooden spoon. Add Eggland's Best Classic Eggs (2), one at a time, beating after each until incorporated. Stir in Molasses (1/3 cup).
5.
Add dry ingredients all at once and mix until all dry ingredients have been incorporated. Stir in raisin.
6.
Using a one-ounce cookie scoop or tablespoon, drop dough onto parchment lined baking trays, spacing 2" apart. Flatten each cookie slightly with damp fingers or palm of your hand. Bake on middle rack for 8-10 minutes.
7.
Remove from oven and allow to cool for 5 minutes before moving to a cooling rack.
Author's Notes
The recipe yields 48 2 1/2-inch cookies.
Nutrition Per Serving
CALORIES
318
FAT
8.6 g
PROTEIN
4.1 g
CARBS
57.6 g
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