Oatmeal raisin are my favorite, as well as my boyfriend Jason’s favorite, kind of cookies. They are a solid choice if you have to bring a dessert to an event where anyone can’t eat (or for some strange reason doesn’t like) chocolate. There are thousands of recipes for oatmeal raisin cookies, but I like this one in particular because the cookies come out chewy on the inside and slightly crunchy on the outside. They are sweet, but not overbearingly so. In addition, they are quick to make and most of the ingredients are things you probably already have in you cupboard.
Original Source: Allrecipes.com
Preparation Time: 15 minutes
Cooking Time: 10 minutes per cookie sheet
Ready in: 1 hour
- 3/4 cup butter, softened
- 3/4 cup white sugar
- 3/4 cup light-packed brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1 1/4 cups all-purpose flour
- 1 tsp. baking soda
- 3/4 tsp. ground cinnamon
- 1/2 tsp. salt
- 3 3/4 cups rolled oats
- 1 cup raisins
- Pre-heat oven to 375 degrees
- In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
- Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.
- Use a silicone mat as pictured above to make clean-up easy and prevent the cookies from sticking to the baking sheet.