2cups old-fashioned rolled oats (gluten-free if necessary)
3/4cup all-purpose flour (gluten-free if necessary)
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
3/4 teaspoon baking soda
1/2 teaspoon salt
1cup raisins, soaked in hot water
scant 1/4cup cane sugar
2 teaspoons cinnamon
Preheat oven to 350F and line two baking sheets with parchment paper.
Cream together brown sugar and butter until smooth and fluffy. Add egg and vanilla and beat to combine.
Add remaining cookie dough ingredients to mixing bowl except for raisins. Use mixer on low to medium speed to combine ingredients and bring the cookie dough together.
Soak raisins in hot water for a few minutes to soften and plump raisins. Drain and add to cookie dough. Use a rubber spatula or large spoon to fold in raisins.
Scoop cookie dough and form 1-2 inch balls. Wet your hands before and during rolling to prevent the dough from sticking to your hands.
Make cinnamon sugar mixture and roll each cookie dough ball in the cinnamon sugar to evenly coat all over. Place cookie dough balls onto a parchment lined baking sheet two inches apart. Do not press down or flatten the cookie dough balls. Leaving them round makes taller, chewier cookies!
Bake at 350F for 12-15 minutes. Cookies will be lightly golden in color and soft to the touch as they firm up after resting. Let cookies cool and store in an airtight container for 5 to 7 days.
This recipe makes about 12 cookies depending on the size you roll.