If you want to make these chewy oatmeal raisin cookies with chocolate-covered raisins, you can stick to more traditional mix-ins.
INGREDIENT
– 1 cup unsalted butter room temperature– 1 cup packed light brown sugar– ½ cup granulated sugar– 2 large eggs room temperature– 1 ½ teaspoons pure vanilla extract– 1 ½ cups all-purpose flour– 1 teaspoon baking soda– 2 teaspoons homemade pumpkin pie spice– ½ teaspoon salt– 3 cups old-fashioned oat– 1 ½ cups Raisinet
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INSTRUCTION
Preheat oven to 350°F. Line cookie sheets with parchment or silicone. In a stand mixer with the paddle attachment or a big basin with an electric mixer, cream butter and sugars for 3 minutes. Add eggs and vanilla.
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Step 1
In a larger bowl, combine flour, baking soda, pumpkin pie spice, and salt. Slowly add flour mixture to wet ingredients until just combined. Oats and Raisinets should be mixed.
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Step 2
Use a medium cookie scoop (1 1/2 tablespoons) to drop dough onto prepared sheets. Heat oven and bake 12-14 minutes till golden brown. Cool cookies on cookie sheets for 5 minutes before transferring to wire racks.