Oatmeal-raisin cookies will always be special to me. It’s the first cookie recipe that I tried more than 10 years ago now. I didn’t know anything about baking really, all I knew was I wanted to bake, make lots of chips ahoy! cookies, my fave. But I couldn’t find chocolate chips then so I turned to the next best thing for me at that time: Oatmeal-raisin cookies.
It was a failure but I was so proud of my cookies. I thought I followed the recipe to the letter; but I knew there was something wrong with my cookies because they didn’t look like cookies I’ve eaten before. I found out much later, after a series of baking disasters and eventual lessons learned from it, that it was caused by wrong oven temperature setting.
I was glad to have found that out. I was beginning to think then that I was hopeless and should quit baking altogether. My oven is a European brand and the temperature setting was in Celsius and most recipes indicate Fahrenheit; I made an inaccurate conversion. So there, once I fixed that problem, I’ve been making really good cookies.
I have tried several oatmeal raisin cookie recipes through the years and this one is my recent favorite, it’s the latest recipe that I tried that gave me good, yummy result, plus it’s easy and and very quick and did I mention health-ier? I make these cookies when I’m on a “diet” and it’s perfect; though delicious, it’s not very addictive, it easily satisfy my sweet cravings. The key here is to use good quality raisins.
This recipe makes about 5 dozen small cookies, you may cut the recipe in half if you want or make the whole batch and freeze half of it or refrigerate for about 3 days ( that’s up to how long I’ve tried it).
beat sugars and butter until creamy
beat in the eggs, one at a time and at low speed, gradually add flour
with a spoon, stir in oats and raisins
drop dough by heaping teaspoon onto non-stick or parchment-lined baking sheet, about 2 inches apart
after about 11 minutes of baking per batch, you now have these to go with your tea or coffee 🙂
RECIPE FOR OATMEAL-RAISIN COOKIES
adapted from Good Housekeeping’s Perfect Desserts
Prep: 25 minutes
Bake: about 11 minutes per batch
Makes about 6 dozen cookies
1 cup all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup butter or margarine, softened (1 stick)
1 teaspoon vanilla extract
2 large eggs
3 cups old-fashioned or quick-cooking oats, uncooked
1 1/2 cup raisins
1. Preheat oven to 350 F degrees. Line a large cookie sheet with non-stick foil (or use non-stick cookie sheet). Combine flour, baking soda, and salt on a bowl or waxed paper.
2. In a large bowl, with mixer at medium speed. beat sugars and butter until creamy, occasionaly scraping bowl with rubber spatula. Beat in vanilla, then eggs, one at a time, beating well after each addition. At low speed, gradually add flour mixture; beat just until blended, occasionally scraping bowl. With spoon, stir in oats and raisins.
3. Drop dough by heaping measuring teaspoon, 2 inches apart, onto prepared cookie sheet. Bake cookies, 11-13 minutes or until tops are golden. Cool cookies on cookie sheet 1 minute, then transfer to wire rack to cool completely. Repeat with remaining dough.
note: If you find that your cookies doesn’t spread out like it should be, I suggest you flatten it a little with a metal spatula right after you take them out of the oven, while they’re still very hot, don’t wait for it to cool before you do this or they will just crack and crumble when totally cooled — Olive
Oatmeal Raisin Cookies
- PREHEAT OVEN TO 350 F DEGREES. LINE A LARGE COOKIE SHEET WITH NON-STICK FOIL (OR USE NON-STICK COOKIE SHEET). COMBINE FLOUR, BAKING SODA, AND SALT ON A BOWL OR WAXED PAPER.
- IN A LARGE BOWL, WITH MIXER AT MEDIUM SPEED. BEAT SUGARS AND BUTTER UNTIL CREAMY, OCCASIONALY SCRAPING BOWL WITH RUBBER SPATULA. BEAT IN VANILLA, THEN EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. AT LOW SPEED, GRADUALLY ADD FLOUR MIXTURE; BEAT JUST UNTIL BLENDED, OCCASIONALLY SCRAPING BOWL. WITH SPOON, STIR IN OATS AND RAISINS.
- DROP DOUGH BY HEAPING MEASURING TEASPOON, 2 INCHES APART, ONTO PREPARED COOKIE SHEET. BAKE COOKIES, 11-13 MINUTES OR UNTIL TOPS ARE GOLDEN. COOL COOKIES ON COOKIE SHEET 1 MINUTE, THEN TRANSFER TO WIRE RACK TO COOL COMPLETELY. REPEAT WITH REMAINING DOUGH.
- NOTE: IF YOU FIND THAT YOUR COOKIES DOESN’T SPREAD OUT LIKE IT SHOULD BE, I SUGGEST YOU FLATTEN IT A LITTLE WITH A METAL SPATULA RIGHT AFTER YOU TAKE THEM OUT OF THE OVEN, WHILE THEY’RE STILL VERY HOT, DON’T WAIT FOR IT TO COOL BEFORE YOU DO THIS OR THEY WILL JUST CRACK AND CRUMBLE WHEN TOTALLY COOLED