[RECIPE] Oatmeal Raisin Cookies

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1 cup unsalted butter, room temperature
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons homemade pumpkin pie spice
1/2 teaspoon salt
3 cups quick or old fashioned oatmeal
1 1/2 cups Raisinets


1. Preheat oven to 350°F. Line cookie sheets with parchment paper.

2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together butter and sugars until light and fluffy, about 3 minutes. Add in eggs and vanilla and mix until combined.

3. In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice and salt. Slowly add the flour mixture to the wet ingredients, mixing until just combined. Add in oats and Raisinets and mix until incorporated.

4. Use a medium cookie scoop (about 1 1/2 tablespoons) to drop dough onto prepared cookie sheets. Bake in preheated oven for 10-12 minutes or until golden brown. Allow cookies to sit on cookie sheets for about 5 minutes before removing them to a wire rack to cool completely.


Oatmeal Raisin Cookies will store at room temperature in an airtight container for up to 3 days.

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