This recipe was really just an excuse for me to use Indonesian Cinnamon and call them Indonesian Cinnamon Oatmeal Raisin Cookies. At the time I was on a Saigon cinnamon kick and wanted to compare the taste of the two cinnamons. I liked both then and I like both now and I also wish I knew more about cinnamon. Maybe one day I’ll make these cookies with all four major types and see if anyone can tell the difference.
At any rate, these are good oatmeal cookies. They’re about medium thickness, and while they are sweet, the toasted nuts round that out. Just DON’T SAMPLE THE DOUGH. I’ve never been much of a cookie dough eater, but I made the mistake of tasting the raw dough and it was a little too good.
Indonesian Cinnamon Oatmeal Raisin Cookies
- 2 sticks unsalted butter, softened (230 grams)
- 1 cup light brown sugar (200 grams)
- 1 cup granulated sugar (200 grams)
- 1 1/2 teaspoons Indonesian cinnamon
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups all-purpose flour (200 grams)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt — use 1/8 if using salted butter
- 3 cups old fashioned rolled oats
- 2/3 cup toasted and chopped pecans
- 1 cup raisins
- Preheat oven to 350 degrees F.
- In a large mixing bowl using an electric mixer, beat the butter until creamy. Add both sugars and continue beating for another two minutes, scraping the side of the bowl. Beat in the cinnamon and the vanilla. Add the eggs one at a time, beating only until mixed.
- In a separate bowl, mix together the flour, baking powder and salt. Add to the batter and stir until incorporated. Stir in the oats, pecans and raisins.
- Dump the batter out onto a big sheet of foil or wax paper and then press it all together. Divide it into 24 pieces and shape each piece into a round. At this point you can chill the rounds in a freezer bag until ready to bake, or bake them.
- To bake, arrange the rounds 2 inches apart on a parchment lined baking sheet. Bake for 18-22 minutes at 350 degrees F. If your oven doesn’t heat evenly, turn the pan halfway through. Let the cookies cool for about 3 minutes on the cookie sheet, then remove and let cool completely on a cooling rack.