I wish I could give these a glowing report. Or a story. A nice story that ends with balmy temps and a nice beach and an ocean of oatmeal happiness.
Nay. It is not to be.
Don’t get me wrong — these were good. Really good.
These are basically a hybrid of two oatmeal cookie recipes I snagged from Greg Johnson’s Oatmeal CookieBlog, the Coffee Cake Cookies (my husband’s favorite cookie…ever) and the Better Than Grandma’s Oatmeal Cookies (one of my favorites).
I thought — I’ll combine them. Get the best of both worlds.
I think I was looking for more chew. More chunk. Less crisp.
These have the crisp going on. When I’m in an oatmeal mood again, I’ll experiment and update.
In the meantime, this here cookie is pretty darn good. It’s cinnamony and it has raisins. And its an oatmeal cookie.
I can’t say no to an oatmeal cookie.
Especially one rolled in raw cane sugar.
Cinnamon-Raisin Oatmeal Cookies
inspired by Oatmeal CookieBlog’s Coffee Cake Cookies/Oatmeal Raisin Cookies recipes
Makes about 30 cookies
- 1 ¾ cups old fashioned oats
- ½ cup flour
- ¼ finely ground graham cracker crumbs
- 1 ¾ tsp. ground cinnamon
- ½ tsp. baking soda
- ½ tsp. kosher salt
- 1 egg, lightly beaten
- ½ cup butter, at room temperature
- 1 cup dark brown sugar, packed
- 2 tsp. milk
- 1 ½ tsp. pure vanilla
- 2/3 cup raisins
- ½ cup cinnamon chips
- Turbinado/raw cane sugar, for rolling
Preheat to 350. Line cookie sheets with parchment paper. Stir together oats, flour, graham cracker crumbs, cinnamon, baking soda and salt.
In separate bowl, beat butter and sugar with mixer on medium-low speed for 2 minutes. Add egg, milk and vanilla, and beat on low for 1 minute. Add flour mixture in three batches, beating on low until just combined. Stir in raisins and cinnamon chips.
Roll about 1-2 tablespoons of dough into balls and roll in turbinado sugar.
Bake for 10-11 minutes. Allow cookies to rest on pan for 3 to 4 minutes, then remove to racks and cool completely.
Note: The cookies tend to crumble a little after a day or two. Next time, I’ll probably add a 1/4 cup more of both the flour and ground graham crackers to provide a more solid structure.