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© Meredith Corporation. All rights reserved. Used with permission.
(72 teaspoon-size), 36 (tablespoon-size), 24 (cookie-scoop-size), 18 (1/4 cup-size) cookies)
Preheat oven to 350°F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, cinnamon and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in oats and raisins.
Drop dough by rounded teaspoons or tablespoons 2 inches apart onto ungreased cookie sheets. Or drop dough using a cookie scoop or 1/4-cup measure 3 inches apart onto ungreased cookie sheets.
Bake for about 8 minutes for spoon-size portions (or 12 minutes for cookie-scoop or 1/4-cup portions) or until edges are light brown and centers appear set. Cool on cookie sheet for 2 minutes. Transfer to a wire rack; cool completely.