Fireplace Treat Cinnamon Drift (Print Version)

Warm cinnamon, hearty oats, and plump raisins come together for a cozy fireside delight.

# List of Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1 tsp baking soda
03 - 1/2 tsp salt
04 - 2 tsp ground cinnamon
05 - 1/4 tsp ground nutmeg
06 - 3 cups old-fashioned rolled oats

→ Wet Ingredients

07 - 1 cup unsalted butter, softened
08 - 3/4 cup packed brown sugar
09 - 1/2 cup granulated sugar
10 - 2 large eggs
11 - 2 tsp pure vanilla extract

→ Add-Ins

12 - 1 cup raisins
13 - 1/2 cup chopped walnuts (optional)

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, salt, cinnamon, nutmeg, and oats in a medium bowl.
03 - In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
04 - Beat in the eggs one at a time, then add the vanilla extract.
05 - Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined.
06 - Fold in the raisins and walnuts, if using.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 10 to 12 minutes until edges are golden and centers remain soft.
09 - Allow cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

# Expert Advice:

01 -
  • They strike that perfect balance between chewy and crispy depending on how long you bake them, giving you control without fussing.
  • The cinnamon and nutmeg warm you from the inside, especially on nights when you're curled up by a fire or just need that cozy feeling.
  • Raisins plump up beautifully as they bake, creating little pockets of sweetness that feel intentional, not like an afterthought.
02 -
  • Overbaking by even one minute turns them from perfect to hard—set a timer and check at the lower end of the range, especially if your oven runs hot like mine does.
  • Room temperature ingredients really do matter; I learned this the hard way when I used cold eggs and ended up with a grainy, separated batter that never quite recovered.
  • The difference between chewy and crispy is entirely in your hands—10 minutes gives you soft centers, 12-13 gives you crunch; neither is wrong, just depends on your mood.
03 -
  • Keep an eye on your oven's hotspots by rotating the baking sheets halfway through—most ovens have uneven heat, and this prevents some cookies from browning too fast.
  • If you're doubling the batch, use the smallest measuring cups you have for accuracy; small mistakes get multiplied, and you'll end up with either too much flour or not enough butter.

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