Oatmeal Raisin Cookies
As I sit here at 7am on a Saturday morning with a tea in my hand, the fire lit and debating eating an oatmeal raisin cookie that I made last night, I thought it might be a good time to write a post about them! And eat a cookie. It’s basically breakfast ingredients, right??
For Christmas, my husband got me a Le Creuset cookie jar! Cute gift, since cookies are kinda my thing. At least at Christmastime. Little did I know, he had a plan that I should keep this cookie jar full of cookies all the time! Sneaky.
He’s been asking for oatmeal raisin cookies for weeks! I promised him I would make them once the jar was empty of the rice krispy treats I had made previous. Now that report cards are done, the pressure is off, and it’s the start of the weekend, I thought that last night was the perfect night to make them!
I found this recipe over 10 years ago on a bed and breakfast site that I can no longer locate. I have tweaked this recipe quite a bit over the years. At Christmastime, I make these cookies, with cranberries and white chocolate chips. They have been a long time favorite.
The original recipe is made with shortening, which I generally don’t like to bake cookies with. I’ve tried this recipe with both salted and unsalted butter. Either is fine. I, honestly, don’t notice much of a difference. In truth, I think I prefer these cookies made with salted butter. I have also cut back on the sugar in this recipe, as I found 2 cups to be way too much. I opted to add more brown sugar, because I like my cookies chewy. But, if you like a crispier type of cookie, just switch the amounts of white and brown sugar.
- 1 cup, or 2 sticks, butter (softened at room temperature)
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups quick cook oatmeal
- 2 cups raisins
- Preheat oven to 350 Farenheit
- Cream butter and sugars together.
- Add the eggs and vanilla.
- Slowly add flour, baking soda and salt until combined.
- Add oatmeal and raisins until all is combined.
- With your cookie scoop, or spoon, drop cookies onto a parchment or silpat lined cookie sheet.
- Bake for 10 minutes - A medium sized cookie yields 3 dozen.