Soft Raisin Cookies
Soft, chewy raisin oatmeal cookies with a mild flavor, ideal for beginner bakers.
Ingredients
sugar
1/2 cup
raisins
1 1/2 cups (7 1/2 ounces)
all-purpose white flour
2 cups
large egg (plus 1 large egg yolk)
1
corn syrup (light or dark)
2 1/2 tablespoons
baking soda
1/2 teaspoon
salt
Generous 1/4 teaspoon
unsalted butter (slightly softened)
1 cup (2 sticks)
vanilla extract
2 1/2 teaspoons
old-fashioned rolled oats
1 1/2 cups
packed light brown sugar
1 cup
Instructions
1
Preheat and Soak Raisins
Preheat the oven to 325°F. Grease or spray with non-stick spray several baking sheets. In a medium bowl, combine the raisins with enough hot water to cover; set aside.
2
Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt until thoroughly combined; set aside.
3
Mix Wet Ingredients
In a large bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer at medium speed until light and smooth, about 1 minute. Add the whole egg, egg yolk, corn syrup, and vanilla, and beat until well blended and fluffy, about 2 minutes.
4
Combine the Dough
Stir in the flour mixture until evenly combined. Drain the raisins thoroughly. Add the raisins and oats to the dough and stir until evenly incorporated.
5
Shape
Drop the dough by heaping tablespoons onto the prepared baking sheets, spacing them about 2 1/2 inches apart.
6
Bake
Bake one sheet at a time in the middle of the oven for 12 to 15 minutes, until lightly browned and nearly firm when gently pressed in the center. Rotate the pan front-to-back during baking to ensure even heating.
7
Cool
Transfer the baking sheet to a wire rack and let the cookies firm up slightly, about 2 minutes. Use a spatula to transfer the cookies to the rack. Let cool completely.
