Ingredients
Scale
- Ingredients:
- 1 c. unsalted butter, softened
- 1 c. brown sugar
- ½ c. granulated sugar
- 2 eggs
- 1 t. real vanilla extract
- 3½ c. quick oats
- 1 c. all-purpose flour
- 1 t. pumpkin pie spice
- ½ t. baking powder
- ½ t. baking soda
- ¼ t. salt
- 1 c. raisins
Instructions
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- Preheat the oven to 375°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
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- Cream the butter with the brown and granulated sugar in a large mixing bowl.
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- Add in eggs and vanilla, and mix on low speed to combine.
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- In a separate bowl, combine the dry ingredients, and then add the dry ingredients to wet ingredients and mix. Stir in raisins until combined.
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- Cover and chill dough in the refrigerator for 30 minutes before baking.
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- Divide the dough into 24 equal-sized balls. Arrange on the prepared baking sheet with 1-2 inches between balls of dough. Press balls down with the bottom of a glass.
Tip: To keep the dough from sticking to the glass, wet the bottom of the glass before pressing down on the dough.
- Divide the dough into 24 equal-sized balls. Arrange on the prepared baking sheet with 1-2 inches between balls of dough. Press balls down with the bottom of a glass.
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- Place in the pre-heated oven and bake for 8-10 minutes, or until golden brown and cooked through. Remove from oven and transfer to a wire rack to cool for 10-15 minutes before serving. Enjoy!