I do like a good oatmeal cookie, but I won’t lie I’m not fan of raisins. However, this cookie has a nice taste, which is weird because it has raisin juice in the batter! It is more of a cake-type cookie, so it is really soft and kind of falls apart when you pick it up. I would really want these cookies to be just a tad more firm though to be able to dip them in milk. But all-in-all it was a good cookie, next time I think I will add butterscotch chips to the batter ….yumm!!
So start by gathering your ingredients.
To start I began by cooking my raisins
While your raisins are boiling, combine sugar and butter.
Let your raisins boil for five minutes and then let sit.
Drain the raisins, but save 1 cup of the juice.
Add all of your ingredients to your creamed butter and sugar.
Once mixed, scoop onto parchment paper and bake at 335 degrees for 12 minutes.
At first the mixture is very runny but the longer it sits, the more it thickens up.
Also the mixture bakes very sticky and will probably stick to your parchment paper. Also, if you just grease the pan and bake them on it then they bake too brown! So, I greased the parchment paper. But I think the solution for next time will be to use the Silpat! That should work right?
So until next time…