When you make them, ball them up tight in your hands and then put them on the cookie sheet and then slightly press them down before baking. I also try to chill the dough first if I have time. This helps them stay thicker.
Ingredients
- 2 cups raisins regular or golden raisins
- 1/4 cup water
- 1 cup butter (I use unsalted) softened
- 1 cup granulated sugar
- 1 cup brown sugar, light or dark firmly packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 3/4 cups all purpose flour
- 2 1/2 cups old fashioned oats
- 1/4 cup cornstarch
Instructions
- Preheat oven to 375 degrees
Bring raisins and water to a boil in a small saucepan, Cover and turn off heat. Or place raisins in small bowl and add 1/4 cup water. Microwave for about 2 minutes covered with plastic wrap. Let sit for about 5 minutes.
- In a large bowl cream butter and sugars together on medium speed until smooth, about 1 minute.
- Add eggs and beat until incorporated with butter and sugar mixture.
Add vanilla. Add all remaining dry ingredients and mix just until all wet and dry ingredients are incorporated. This takes about 30 seconds at most on low speed or by hand.
Drain raisins and fold into dough.
With a 2 inch scoop, place dough on an ungreased cookie sheet. flatten slightly with palm of hand. Dough should no longer be wet looking, if dough is shiny or wet looking, fold in 2 more tablespoons of flour before scooping onto cookie sheet.
Bake for about 7-8 minutes or until the dough is no longer wet looking and top crust has barely formed. Cookies will be slightly under baked.
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