Description
These cinnamon sugar oats and raisin cookies are a deliciously soft and chewy treat with a delightful cinnamon sugar coating that adds a perfect sweet crunch. Featuring wholesome old-fashioned oats and plump raisins, they bring a comforting blend of textures and flavors perfect for a cozy snack or dessert.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, room temperature
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 tablespoons plain yogurt
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 cup old-fashioned oats
- 1/2 cup raisins
Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 1/2 tablespoons cinnamon
Instructions
- Preheat and prepare cookie sheet: Begin by preheating your oven to 350°F (177°C). Grease a cookie sheet thoroughly with butter to prevent sticking and set it aside while you prepare the dough.
- Cream butter and sugars: Using a standing mixer fitted with a paddle attachment, or an electric mixer if you don’t have one, beat the room temperature unsalted butter with the light brown sugar and granulated sugar until the mixture becomes fluffy, about 1 minute. This step incorporates air for lighter cookies.
- Add wet ingredients: Next, add the plain yogurt, egg, and vanilla extract to your fluffy butter-sugar mix. Beat these together for an additional minute until fully combined, ensuring a smooth batter.
- Incorporate dry ingredients: Add the all-purpose flour, salt, baking soda, and cream of tartar to the wet mixture. Mix on high speed for about 30 seconds to combine the ingredients thoroughly. Do not overmix.
- Fold in oats and raisins: Remove the bowl from the mixer and gently fold in the old-fashioned oats and raisins with a spatula. This avoids overworking the dough and maintains a good texture.
- Prepare cinnamon sugar coating: In a small bowl, thoroughly combine the granulated sugar and cinnamon. This will be used to coat each cookie for an extra burst of flavor and crunch.
- Shape and coat cookies: Using a scoop or your hands, form cookie dough balls approximately 1/4 cup in size (about 2.5 inches in diameter). Roll each ball generously in the cinnamon sugar mixture until fully coated.
- Arrange on cookie sheet: Place each coated dough ball onto the prepared cookie sheet, leaving about 2 inches of space between each cookie to allow room for spreading. Gently press down each ball slightly to form a puck shape resembling a hockey puck.
- Bake: Bake the cookies in the preheated oven for 13 minutes. The cookies will appear moist and soft but will continue to firm up as they cool.
- Cool and serve: Remove the cookie sheet from the oven and allow the cookies to rest on the sheet for 10 minutes. This step crisps the bottoms and helps the cookie set for the perfect texture. Serve and enjoy your freshly baked cookies.
Notes
- For best results, ensure all refrigerated ingredients like butter and egg are at room temperature before mixing.
- You can substitute raisins with other dried fruits like cranberries or chopped dried apricots if desired.
- The cookies are naturally free of baking powder, using cream of tartar and baking soda instead for leavening.
- Store leftover cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- These cookies can be frozen before baking. Simply roll, coat, then freeze on a baking sheet before transferring to a container. Bake from frozen by adding an extra 2-3 minutes to baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
