High Altitude Oatmeal Raisin Cookies

Recipe by AKgirlinCO
READY IN: 30mins
YIELD: 16 Cookies




  • Preheat your oven to 365ºF.
  • Line a sheet with with parchment paper. Otherwise be sure to spray your pan with non-stick or wipe some oil onto the surface with a paper towel.
  • Cream the butter using a stand mixer with the paddle attachment or a hand mixer (1 minute).
  • Add the brown sugar and white sugar, then mix for 3 minutes on medium or until fluffy in appearance.
  • Add the egg and vanilla extract, then mix until blended into the batter.
  • In another bowl, combine the flour, salt, baking soda and cinnamon with a whisk or fork.
  • Combine the oats with the dry mixture and stir until well-mixed.
  • Pour the contents of the dry mixture into the wet batter in three batches, making sure to mix well each time before adding the next batch.
  • Pour the water into the mix and stir slowly until the water has been absorbed by the batter.
  • Throw the raisins into the batter and stir until the raisins have been evenly distributed.
  • Form cookie dough into rounded tablespoon-sized balls and place onto the pan, keeping the dough balls 2 inches apart from each other.
  • Bake for 8-10 minutes–you’re looking for the edges to be golden-brown, even if the center looks a little gooey and uncooked. Don’t worry, the center will continue to bake when you take it out of the oven.
  • Leave the cookies on the tray for two minutes, then transfer to a cooling rack carefully–the cookies will still be very soft.
  • These cookies will stay soft and chewy for up to a week if you keep it in an airtight container.