High Altitude Oatmeal Raisin Cookies
Perfectly tailored for high-altitude baking enthusiasts, these High Altitude Oatmeal Raisin Cookies deliver soft, chewy delights that balance rich cinnamon-spiced oats with bursts of sweet, plump raisins. Designed to combat the quirks of baking at elevation, this recipe adjusts ingredients and cooking times to ensure every cookie is flawlessly textured—crispy on the edges and tender in the center. Optional plumped raisins add a juicy twist, while old-fashioned rolled oats bring hearty flavor and chew. Ready in under 35 minutes, these cookies make a comforting treat for any occasion and can be stored or frozen for later indulgence. Ideal for home bakers looking to master high-altitude recipes, this oatmeal raisin classic is a must-try!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1.75 cups all-purpose flour
- 0.75 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1.25 cups raisins
- 0.25 cup water (optional, for plumping raisins)
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
Optional: To plump the raisins, place them in a small bowl with 0.25 cups of warm water for about 10 minutes, then drain and pat dry before adding them to the dough.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the rolled oats and raisins by hand, ensuring that they are evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
Nutrition Facts
Calories |
5278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.7 g | 286% | |
| Saturated Fat | 128.0 g | 640% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2411 mg | 105% | |
| Total Carbohydrate | 783.4 g | 285% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 431.2 g | ||
| Protein | 72.6 g | 145% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 584 mg | 45% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 3088 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
