Oatmeal cookies are one of my favourites, especially if they have raisins and lots of cinnamon in them and you have a nice cup of tea for dunking of course. I prefer them a little on the crunchy side, but the rest of the family prefers soft and chewy, so that is how I bake them. This cookies makes a wonderful sweet treat to add to lunches and with the oatmeal and raisins there is a little goodness packed in each one.
This recipe for Oatmeal Raisin cookies is one of the simplest cookie recipes I have in my repertoire. It originates from one of my go-to recipe books : Better Homes and Gardens -New Baking Book published in 1998. It is so simple it only requires a pot and arm muscles – no mixer required! The butter doesn’t even requiring creaming – you get to melt it, then mix everything else in to the pot. How simple is that! You can even mix up a batch of dough and refrigerate it for a few days, baking just a few at a time so that you don’t over indulge- but who would do that on oatmeal cookies?
My preference is to add raisins to this cookies, but feel free to substitute whatever your heart desires. I have made them with dried cranberries and white chocolate chips – a yummy combination or for those die-hard chocolate folks, substitute any type of chocolate chips. Whatever you decide to add in they will be great. So do some kitchen exercise and mix up a batch of cookies tonight. They will really hit the spot on a rainy Sunday night.
- ½ cup butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 3 cups quick-cooking rolled oats
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs room temp
- ½ cup raisins
- Line a cookie sheets with parchment paper set aside.
- In a medium saucepan combine butter, granulated sugar and brown sugar. Cook and stir over medium heat until melted.
- Remove from heat. Let cool 5 min, stirring often.
- Add eggs 1 at a time, whisking well after each addition.
- Add flour, baking powder, baking soda and salt. Stir until combined.
- Add oats and raisins mix well. Batter will be very stiff, ensure it is well mixed.
- Drop batter by rounded teaspoons 3 inches apart on the prepared cookie sheet.
- Bake in a 375° oven for 6 to 7 minutes or until edges are firm for a soft cookie. For a crispy cookie bake until golden.
- Cool on cookie sheet for 3 minutes. Transfer cookies to a wire rack and cool.