Hello again and happy holidays my friends!
Today I’d like to share one of my favorite cookie recipes of all time; Oatmeal Raisin Cookies! It’s a cookie that’s both soft and chewy, with plump raisins and the perfect amount of spice.
If you’re in the mood for a tasty treat that embodies wintertime, give these a try. My kids really enjoy them and my husband says they’re his “favorite.” They’re simple to make and so very delicious! 🙂
The recipe comes from my handy-dandy cookbook. I adapted it over the years and think it’s perfect!
Here are the ingredients. I’m out of vanilla extract so I substituted with Rodelle Baker’s Extract. I think it’s a great substitute and costs a heck of a lot less than vanilla. According to the label it’s a blend of Pure Vanilla Extract and other natural flavors such as chocolate, caramel, cream and oak.
I found it at Costco.
My new found love for this product doesn’t mean I “quit” vanilla, I just ran out! 😉
Baking tip and something to consider before starting: To keep the raisins nice and plump, soak them in hot water while you’re working on the wet and dry ingredients. Make sure to strain before use. This method gives them their fullness back.
And it works like a charm!
You can substitute chocolate chips for raisins. I’ve done it before and it’s also a WONDERFUL cookie! 🙂
Begin by mixing the dry ingredients together. In a separate bowl do the same with the wet ingredients.
Make sure you have a little helper to keep you company…
Now incorporate the dry ingredients in 1/3 intervals.
Lastly (after straining) fold in the “plumped up” raisins.
If you can, use a cookie scoop for uniformity.
I used an ice cream scoop because I like GIANT oatmeal cookies. 😀
Always under-bake to avoid a dry cookie.
I under-bake for 1-2 minutes since the cookies continue to “cook” once removed from the oven.
And no! I’ve never made a raw cookie this way. This method just keeps them moist and chewy.
They’re like little warm discs of chewy love.
Yeah, I said it. I say a lot of weird things.
“Cookies are made with butter and love.”
– Norwegian Proverb
Enjoy xoxo 🙂
Oatmeal Raisin Cookies
- 2 3/4 cups Rolled Oats
- 1 1/2 cups All Purpose Flour
- 1 teaspoon Baking Soda
- 1/4 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 teaspoon Cinnamon
- 1/4 teaspoon Clove
- 1/4 teaspoon Allspice
- 3/4 cup (1 1/2 sticks) Butter, room temp
- 1/2 cup White Sugar
- 1/2 cup packed light Brown Sugar
- 2 Eggs, room temp
- 2 teaspoons Vanilla Extract
- 1 cup Raisins, soaked in hot water and then strained
Preheat oven to 350º F. In a small bowl, soak raisins in very hot water. In a medium bowl beat together butter and both sugars. Once fluffy, add in the eggs and vanilla extract. Set aside.
In a separate bowl stir together oats, flour, baking soda, baking powder, salt, cinnamon, clove and allspice. In 1/3 intervals, stir the dry mixture into the wet mixture until just combined. Lastly, strain the soaking raisins before folding them into the batter.
For 18 large cookies bake for 9-11 minutes. For 24 medium cookies bake for 8-10 minutes.
Note: You can substitute 1 cup raisins for 1 cup chocolate chips.