JUST NOT MAINSTREAM

I've been meaning to make these for Tal. He loves my baking, and these are so easy to pack up as a snack to work! 

 

Prep 1h 15m Cook 10m

 

Ingredients:

 

• Market Pantry Salted and Unsalted Butter 1-lb 

• 1 cup butter, softened

• 1 cup white sugar

• 1 cup packed brown sugar

• 2 eggs

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 1/2 teaspoons ground cinnamon

• 3 cups quick cooking oats

• 1 cup raisins

 

Directions:

 

1-2 hours before -- The key is to soak the raisins. This makes all the difference in the world. Beat eggs and vanilla together and then add the raisins, stir. Soak for an hour or two. Stir periodically.

 

In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.

 

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.

 

Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.