Description
These cinnamon sugar oatmeal raisin cookies are a delightful twist on a classic favorite. Coated in a crunchy cinnamon sugar layer and packed with chewy raisins and hearty oats, these cookies offer a perfect balance of soft and crisp textures with a warm, spiced flavor. Ideal for a cozy snack or dessert, they are easy to prepare and bake to perfection.
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: Preheat your oven to 350°F (175°C). Grease a cookie sheet with butter to prevent sticking and set it aside.
- Cream butter and sugars: In a standing mixer fitted with a paddle attachment, or using an electric mixer, beat the unsalted butter with the light brown sugar and granulated sugar until the mixture becomes fluffy, approximately one minute.
- Add wet ingredients: Incorporate the plain yogurt, egg, and vanilla extract into the butter and sugar mixture. Mix thoroughly for about one minute until combined.
- Combine dry ingredients and mix: Add the all-purpose flour, salt, baking soda, and cream of tartar to the wet mixture. Mix on high speed for 30 seconds until well blended.
- Fold in oats and raisins: Remove the mixing bowl and gently fold in the old-fashioned oats and raisins by hand to evenly distribute them without crushing.
- Prepare cinnamon sugar coating: In a small bowl, mix together the granulated sugar and cinnamon until combined.
- Form and coat cookies: Scoop the cookie dough into approximately 1/4 cup sized balls, about 2.5 inches in diameter. Roll each ball thoroughly in the cinnamon sugar mixture to coat completely.
- Arrange on baking sheet: Place the coated cookie dough balls onto the prepared cookie sheet, leaving 2 inches of space between each. Gently press down each ball so it flattens slightly, resembling a hockey puck shape.
- Bake and cool: Bake the cookies in the preheated oven for 13 minutes. The cookies will appear moist but will continue to set as they cool. Allow the cookies to rest on the cookie sheet for 10 minutes, which helps crisp the bottoms and finishes the cooking process.
- Enjoy: Serve the cookies warm or at room temperature, and enjoy their chewy, cinnamon-spiced goodness.
Notes
- Using room temperature ingredients helps achieve a smooth, even dough.
- Do not overbake; cookies should look slightly moist when taken out to maintain softness inside.
- Yogurt adds moisture and tenderness but can be substituted with sour cream if needed.
- Pressing cookies down slightly ensures even baking and a classic cookie shape.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 30 mg
