Oatmeal Raisin Cookies
This recipe makes about 4 dozen cookies, but if you’d rather have more cookies, simply double the recipe. One trick I like to do is chill the dough for a few hours before baking, so that I result in chewy, thick, yummalicious cookies. Oh, did I mention that chilling the dough makes it a lot easier to work with? Try it sometime! The raisins can be substituted with craisins, or if you’re all about texture, use a mixture of raisins / craisins and walnuts or if you’d prefer oatmeal chocolate chip cookies, leave the dried fruit out and just add some chocolate chips. Oh, the possibilities…
½ lb pound (2 sticks) of butter
1 cup of firmly packed light brown sugar
½ cup of granulated sugar
1 teaspoon of pure vanilla extract
1 ½ cups of APF
1 teaspoon of baking soda
1 teaspoon of freshly ground cinnamon (freshly ground really makes all the difference!)
1/2 teaspoon of salt
3 cups of rolled oats
1 cup of raisins; or if you really like the stuff, add up to ½ cup more
Cinnamon Sugar to top cookies(recipe follows)
2 tablespoons of sugar
2 teaspoons of freshly ground cinnamon
1. Preheat oven to 350ºF
2. Cream sugars and butter together
3. Beat in eggs and vanilla
4. Sift flour, baking soda, cinnamon, and salt. Then mix into the mixture of creamed ingredients.
5. Stir in the oats and the raisins. Mix well.
6. Chill the dough for a few hours.
7. Drop by rounded tablespoonfuls onto an ungreased cookie sheet (When baking cookies, I usually bake with a parchment / silpat lined cookie sheet so that the bottoms come out as nice as the rest of the cookie)
8. Bake the cookies for 10 to 13 minutes, or until they are golden brown.
9. After the cookies come straight out of the oven, top them with the cinnamon sugar.
10. Cool the cookies for 1 minute on the cookie sheet and proceed to move the cookies to a wire rack to cool. This is where I break rules, sometimes. I sometimes give into temptation and sneak a couple of cookies. For testing purposes… Maybe not, but we have to give into temptation once in a while, right?
Recipe Slightly Adapted from Quaker Oats
Makes about 4 dozen cookies
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