Ingredients
- ½ cup brown sugar, packed
- ⅓ cup neutral oil (like vegetable, canola, or light olive oil)
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
- 2 cups old-fashioned rolled oats (gluten-free if needed)
- ¾ cup all-purpose flour (gluten-free if needed)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger (optional)
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup raisins, soaked in hot water
Steps
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a mixing bowl, combine brown sugar and oil until smooth. Unlike butter, oil won’t need creaming; just stir until sugar is incorporated.
- Add egg and vanilla, whisking or beating until fully combined.
- In a separate bowl, mix together oats, flour, cinnamon, ginger, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until dough forms.
- Soak raisins in hot water for a few minutes to plump, then drain and fold into the dough with a spatula.
- Form dough into 1–2 inch balls. Wet your hands slightly to prevent sticking.
- Mix cinnamon sugar and roll each cookie dough ball to coat evenly. Place on baking sheet about 2 inches apart. Do not flatten.
- Bake 12–15 minutes at 350°F (175°C). Oil-based cookies may spread slightly more than butter cookies, so check after 10 minutes. Cookies should be lightly golden and soft.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack. Store in an airtight container for 5–7 days.
