Oatmeal Raisin Cookies with Cinnamon-Caramel Milk
The nutty, hearty flavors of an oatmeal raisin cookie are pure comfort food! This traditional recipe makes a big, tasty cookie with spiced notes from the cinnamon, nutmeg, and allspice. Pair it with a dressed-up glass of milk filled with drizzles of caramel syrup and a dash of cinnamon.
12
Kate Bowler
Snack
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1 ¼ cups Rolled Oats
½ cup Flour
½ tsp. Salt
1⁄2 tsp. Baking Soda
1⁄2 tsp. Cinnamon, plus more for serving
¼ tsp. Nutmeg
¼ tsp. Allspice
½ cup (1 stick) Organic Valley Salted Butter, softened
1⁄4 cup granulated sugar
1⁄4 cup brown sugar
1 large Organic Valley Egg
1 tsp. Vanilla Extract
⅓ cup Golden Raisins
Organic Valley Milk, for serving
Caramel Syrup
1
Preheat oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.
2
In a medium bowl, combine oats, flour, salt, baking soda, cinnamon, nutmeg, and allspice.
3
In a large bowl, beat together softened butter, white and brown sugars, egg, and vanilla extract until combed. Fold dry ingredients and golden raisins into the wet ingredients until well incorporated. Chill for 20 minutes.
4
Scoop heaping tablespoons of the chilled dough onto the lined baking sheet, spacing them about 2 inches apart. Bake for 15 minutes until golden brown; remove and let cool for 10 minutes on the baking sheet before transferring to wire racks to cool completely.
5
Serve with a glass of cinnamon-caramel milk: Drizzle caramel syrup generously inside a glass, fill with milk and top with a shake of cinnamon. Admire the lovely drink, then stir before enjoying.
