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
- Preheat oven to 375°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
- Cream the butter with the brown and granulated sugar in a large mixing bowl.
- Add in eggs and vanilla, and mix on low speed to combine.
- In a separate bowl, combine the dry ingredients, and then add the dry ingredients to wet ingredients and mix. Stir in raisins until combined.
- Cover and chill dough in the refrigerator for 30 minutes before baking.
- 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.
- 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!
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes