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So heres the deal with oatmeal raisin cookies. I am not a huge fan. I mean my Mother makes hands-down the best version of these cookies and I still don’t love them. Recently my best friend and recipe tester Katie was having a baby shower. I wanted to bake cookies for the event. I sent her text. Whats your all time favorite cookie? Any kind! Well sure enough and to my surprise she said Oatmeal raisin. I sent back Really? All the cookies in the world and thats the one. She said yes and the deal was sealed. I went into this baking experience saying its what Katie wants its not for you. So I was determined to make mine the best and I was going to love these oat nuggets. Sure enough three Oatmeal raisin professionals agreed Katie, My Mom, and pastry Chef Sonia Bravo, these were amazingly different from the ones they make and full of flavor. Ok now the biggest critic needed to test one. I poured myself some iced cold milk, took a sip, lifted the cookie, smelled it first, put the whole thing in my mouth (figured if i didnt like it I had to eat it still) and chewed away getting all the ingredients flowing. Took a swig of milk and began to laugh. Not only did it bring me back to my moms kitchen it made me a beleiver that these cookies are delcious.
I used golden raisins in the following recipe. They are optional and I was just being fancy. Brown raisins work just as well but are not as pretty. 🙂
This recipe makes about 4 dozen cookies.

Ingredients

1/2 Cup (1 stick) plus 6 tablespoons butter, softened
3/4 Cup firmly packed brown sugar
1/2 Cup granulated sugar
2 Eggs
1 Teaspoon vanilla
1-1/2 Cup  all-purpose flour
1 Teaspoon Baking Soda
1 Teaspoon ground cinnamon
3 Cup Oats (quick or old fashioned, uncooked)
1 Cup golden raisins

Pre heat oven to 350°F.
In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon. Mix well. Add oats and raisins; mix well. I like to place the dough into the refridgertor a few minutes before but thats optional . Drop dough by rounded tablespoons onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

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