These cookies take a little time to make, but it is mostly hands off. The results are a smooth cookie with a nice chew unlike any other oatmeal raisin cookie you’ve had!
Roll into small balls, about an inch in diameter, then roll balls in a little bit of granulated sugar.
Place in airtight container and chill overnight.
Flatten out with a glass bottom the next day and bake at 375°F for about 8 minutes. She says “keep them light”
Cool on pan for 5 minutes then move to wire rack to cool completely.
Store in an airtight container on the counter for up to a week or freeze for up to 3 months.
Notes
I like using a small cookie scoop to portion out the dough.You can refrigerate the balls of dough for up to 3 days before baking them.You can also freeze the smashed balls of dough to bake later. Just add a minute or two to the bake time.Store baked cookies in an airtight container at room temperature for up to a week, or freeze them for up to 3 months.