Go home, raisin.
This is not your average oatmeal-raisin cookie. Not to worry, it still has all the warmth and comfort of home, which is entirely the reason you enjoy oatmeal cookies in the first place. Not because you love oats or that it's healthy (it's not, sorry).
Here's my essential recipe for the best oatmeal cookies and a bonus recipe adjustment using ancient grains and my favorite spice, cardamom, if you feel like a challenge.
Preheat oven to 350° Using an electric mixer on setting 3 or 4, blend:
1/2 cup brown sugar
1/2 cup cane sugar
1/3 cup butter, softened to room temp
In a separate small bowl, whisk together & add to the mixer:
1 tsp vanilla
1 tbsp whole milk or cream
Pinch or two salt
Once smooth, sift & add:
1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
Lastly, add the below & beat until combined:
1 tsp orange zest
2 cups rolled oats*
3/4 cup sultanas (blonde raisins)
Spoon onto parchment-lined baking sheet (it will be sticky) and bake until light brown. To make an amped version of this treat, add 1 tsp ground cardamom, replace oats with farro and flour with equal parts millet and almond flours. The result will be an ancient grain masterpiece, packed with protein and flavor.
____ *A Note about Oats: Rolled oats are also called old-fashioned oats. They differ from quick oats and steel-cut oats, despite coming from the same oat groat. Old-fashioned oats are par-cooked so they can be flattened; the increased surface area is what allows them to cook more quickly than steel-cut oats. Oats are naturally gluten free, although you should check to ensure the facility doesn't process alongside other gluten-filled grains.