Oatmeal raisin cookies are a treat that’s been around for a long time, and for a very good reason — they’re just SOOO delicious! Even children who don’t like raisins will love these cookies.
If you do an internet search, you’ll be overwhelmed by all the recipes available, so here’s a good one from the Smitten Kitchen that will make about 30 cookies per batch.
Thick, Chewy Oatmeal Raisin Cookies
1/2 cup butter, softened
2/3 cup light brown sugar, packed
1/2 tsp vanilla extract
3/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1 1/2 cups rolled oats
3/4 cup raisins
two mixing bowls
whisk or mixing spoon
parchment paper (this is NOT the same as waxed paper. If you don’t have any, use cooking spray or silicon cooking sheets)
- Preheat the oven to 350 degrees.
- In a large bowl, use the mixer to cream together the butter, brown sugar, egg and vanilla. Keep going until it’s all smooth.
- In the other bowl, use the whisk to mix together the flour, baking soda, cinnamon, and salt. Blend it all together until it’s the same color and texture.
- Stir the dry mixture into the butter/sugar mixture.
- Stir in the oats and raisins.
- Scoop the dough into balls and place on the greased or parchment-lined cookie sheets. The scoops should be about 1 1/2″ in diameter and should be placed about 2″ apart. (They will spread out as they bake, so you don’t want them to be too close. This will keep them from touching.)
- Bake them for 10 to 12 minutes. (Always start with the lowest amount of time. You can always bake them longer.) They should look golden at the edges but a little undercooked on top.
- Let them sit on the cookie sheet for five minutes before you put them on a cooling rack. (This will let the bottom harden a little so the cookies don’t sag on the cooling rack.) Let them cool for about 5 minutes on the cooling rack before serving.
Nutritional info: 2832 calories, 30 cookies, 95 calories per serving.
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