When I departed my last job, my colleagues presented me with a recipe box, filled with their favorite cookies. One of the cookies was from my dear friend Amanda. It was her childhood Raisinet oatmeal cookie. These cookies are a bit sweet, but the raisin and chocolate combination is a winner.
Amanda’s Raisinet Cookies
Makes about 36 cookies
1 cup all-purpose flour (125 grams)
3/4 teaspoon ground roasted cinnamon
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 1/2 cups rolled oats (135 grams)
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup packed light brown sugar (110 grams)
1/2 cup granulated sugar (100 grams)
1 teaspoon vanilla extract
1 large egg, at room temperature
2 cups chocolate-covered raisins (dark or milk chocolate covered) (360 grams)
In a small bowl, sift together the flour, cinnamon, baking soda, and salt. Whisk in rolled oats.
In the large bowl of a stand mixer, beat the butter and sugars, until fluffy, about 2 minutes. Beat in the vanilla and egg, for 1 minute. Reduce speed to low and add the flour mixture until combined. Mix in the chocolate-covered raisins.
Preheat the oven to 350oF. Line cookie sheets with parchment paper.
Form the cookie dough into mounds using a #40 scoop. Place the mounds 2 inches apart on the baking sheets. Bake about 12 to 14 minutes, until golden brown. Cool for 2 minutes on cookie sheet. Transfer the cookies, still on the parchment, to wire racks to cool.
The cookies can be stored at room temperature for up to five days in an airtight container.