I love a good, old fashioned, chewy oatmeal raisin cookie. It took my a very long time to perfect this recipe. The measurements may be a little unusual, but believe me, they're right on. The key is to carefully measure the dry ingredients. For the flour, gently spoon into the measuring cup and level off with a knife. Most recipes call for large eggs, be sure to use them here. Make this cookie dough a good base for most any kind of cookie you like. Add chocolate chips, craisins, dried cherries, or any kind of chopped nuts. For a really different twist, add chocolate covered raisins, now there's an idea!
Oatmeal Raisin Cookies
1 ½ sticks softened butter
¾ cup firmly packed light brown sugar
½ cup + 1 tablespoon sugar
½ cup finely chopped walnuts, optional
2 large eggs
1 teaspoon vanilla
2 ¼ cups +2 tablespoons all purpose flour
1 ½ cups + 2 tablespoons old fashioned oatmeal, uncooked
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
½ cup raisins, soaked in warm water for 30 minutes, drain well
1) Preheat oven to 375’. Parchment line a cookie sheet, set aside.
2) In a large mixing bowl, beat butter. Add brown sugar and white sugar, beat until fluffy. Add eggs and vanilla, beat well. Add walnuts and give a quick mix.
3) In a medium mixing bowl, combine flour, oats, cinnamon, salt, and baking soda.
4) Add half of the flour mixture to the butter mixture, beat until incorporated. Add remaining flour and beat
until well blended. Add drained raisins and mix by hand with a large heavy spoon.
5) Drop by tablespoons onto prepared cookie sheet. I find a medium size cookie scoop the easiest for evenly shaped professional looking cookies. Space 2” apart. Bake for 11-12 minutes. Makes about 3 dozen. For smaller cookies, reduce baking time.