Oatmeal Raisin Cookies
Sweety Salado recipe - Latin American
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup 140 g all purpose flour
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp salt
- ½ cup 113 g or 8 tbsp butter, softened
- ½ cup 100 g white granulated sugar
- ½ cup 100 g packed brown sugar
- 1 large egg (at room temperature)
- ½ tsp vanilla extract
- 1½ cup 150 g quick cooking oats (you can also use old fashioned cooking oats)
- ½ cup 4 oz raisins
Instructions
- 1
Pre-heat oven at 375ºF (190ºC).
- 2
In a medium bowl mix the flour, baking powder, ground cinnamon and salt. Set aside.
- 3
In a large bowl cream the butter, white and brown sugar.
- 4
Add the egg and vanilla extract and mix again until they are well incorporated.
- 5
Now add the flour and mix just enough to incorporate it. Scrape the sides of the bowl with a spatula to mix everything well.
- 6
Add in the oatmeal and raisins and mix again.
- 7
Form the cookies by making between 10-12 balls and place them on a baking sheet covered with parchment paper or a silicone mat. I have found that the best way to shape them is by using an ice cram scoop.
- 8
Flatten the cookies slightly with your hands and bake them for about 10-12 minutes or until the edges start to turn golden brown. Take them out of the oven and let them rest on the baking sheet for about 5 minutes. Then transfer them to a cooling rack to let them cool completely.