Make Ahead: The cookies can be stored in an airtight container for up to 1 week.
Servings: 30 3-inch cookies
- 1 1/2 cups old-fashioned oats (do not use quick-cooking or instant)
- 1/2 cup flour
- 1/2 cup dark raisins
- 1/2 cup golden raisins
- 1/4 cup dried cranberries
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons (3/4 stick) unsalted butter, at room temperature
- 1/2 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
Combine the oats, flour, 1/4 cup of the dark raisins and 1/4 cup of the golden raisins, the dried cranberries, baking powder, baking soda and salt in a mixing bowl.
Combine the remaining 1/4 cup dark raisins and 1/4 cup golden raisins (for topping) in a separate bowl.
Combine the butter and sugars in the bowl of a stand mixer or hand-held mixer; beat on medium-high speed for about 2 minutes, or until light and fluffy. Add the egg, cinnamon and vanilla extract; beat on medium speed until well incorporated.
Reduce the speed to low; gradually add the oats mixture, mixing until just combined.
Drop the dough by heaping tablespoonfuls on the baking sheets, spaced 2 inches apart. Place one mounded teaspoon of raisins on top of each portion of dough (flatten the dough slightly to keep the raisins from rolling off). Bake for 12 to 16 minutes, until the cookies are light golden brown yet still soft. Cool on the baking sheets for 5 minutes on baking sheets, then transfer the cookies to a wire rack to cool completely.
Adapted from a Starbucks recipe.
Tested by Candy Sagon.
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