Did anyone else OD on chocolate this holiday season and need a fresh option for Valentine’s Day? Well we sure did and these oatmeal raisin cookies offer a most satisfying option that truly hits the spot. Wishing you all a happy (and treat filled) Valentine’s Day!!
The first time I made oatmeal raisin cookies was in high school. At home in MN from a snow day, I needed something to fill both my time and stomach. Not a fully adept baker, I thought it was all the same to throw all of the ingredients into a bowl and mix together using the recipe off of the top of the Quaker Oatmeal canister. Why follow the steps listed in the recipe, that would just take longer? Many years later and with a few modifications, I still make these cookies. The magic of this recipe is that you don’t actually have to follow the preferred baking steps for them to come out PERFECTLY. Although most bakers, and my mother, would prefer that you do indeed follow the steps.
And while it’s possible to use margarine instead of butter, I highly recommend BUTTER for these cookies. The butter really adds to the creaminess of the dough. I would also add that while most oatmeal cookie recipes use a scant helping of cinnamon that using a full tablespoon just makes them taste better. You and whoever enjoys these cookies will thank me later.
- 1/2 Cup (1 stick) plus 6 tablespoons butter, softened
- 3/4 Cup firmly packed brown sugar
- 1/2 Cup sugar
- 2 Eggs
- 1 Teaspoon vanilla
- 1-1/2 Cup all-purpose flour
- 1 Teaspoon baking soda
- 1 Tablespoon ground cinnamon
- 1/2 Teaspoon salt
- 3 Cups oats (old fashioned or quick, uncooked)
- 1 Cup raisins
Turn on your oven to 350 degrees to preheat. In a bowl, blend and beat together the butter and sugar with an electric mixer until smooth. Add eggs and vanilla; beat well. In a separate bowl, combine flour, baking soda, cinnamon and salt; mix well. Then add the dry mixture to the wet mixture. Add oats and raisins; mix well by hand. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.
