Soft and chewy oatmeal raisin cookies with a hint of spice will bring warmth to your dessert table this fall. Wrap some up for a tasty gift for your family and friends.
In a small bowl add the egg, vanilla extract, and raisins. Soak for 15-30 minutes. Start this process as you’re bringing your butter and egg up to room temperature.
In a large bowl add the flour, apple pie spice, baking soda, sea salt, and old-fashioned oats.
Stir to combine and set aside.
In another bowl add the unsalted butter, white granulated sugar, and brown sugar. Using a hand mixer, beat until combined for about 1-2 minutes. Add in the egg, vanilla extract, and raisin mixture. Mix again to combine.
Add the dry ingredients ⅓ at a time. Until fully combined.
Cover the bowl with plastic wrap and refrigerator for 30-60 minutes.
Preheat your oven to 350F and prepare two large cookie sheets with parchment paper or Silpat.
Use a medium cookie scoop, or 2 tablespoons to make cookie dough balls. Place your cookie dough balls two inches apart on the baking sheet. Bake for 12-14 minutes until golden on the edges.
Remove and allow to cool for 10 minutes before transferring to a cooling rack
Notes
Store in an airtight container at room temperature for up to one weekFreezing: Freeze baked cookies in an airtight container or Ziploc for up to 3 months, and thaw at room temperature before enjoying.Freezing Cookie Dough: Place cookie dough balls on a parchment-lined baking sheet and put them in the freezer for up to 2 hours. Once your cookie dough balls have hardened, peel them off of the paper and store them in a large Ziploc freezer bag for up to 3 months.