Monday, January 24, 2011

Vanishing Oatmeal Raisin Cookies

Oatmeal Raisin Cookies (rear)
Oatmeal Craisin and White Chip Cookies (middle row)

These are the best oatmeal cookies- at least a huge favorite in our family, and the recipe came originally from Quaker Oats. I have been making them for years, and they are always a huge hit. You should take them out of the oven before they seem completely done, or they are not chewy and soft. I like to think of these as a "healthy" cookie with the oatmeal and raisins. You can also try different additions such as craisins (dried cranberries) and white baking chips (some call them vanilla or white chocolate chips)


1 cup (2 sticks) butter, softened, or non-hydrogenated margarine (be careful it is recommended for baking)
1 cup firmly packed brown sugar
1/2 cup granulated sugar (or xylitol or other granulated sweetener)
2 eggs
1 tsp vanilla
1 1/2 cups all-purpose flour (or white whole wheat flour)
1 tsp baking soda
1 tsp ground cinnamon (I actually prefer apple pie spice mixture- is a mixture of cinnamon, nutmeg, allspice, or add in an additional 1/2 tsp allspice)
1/2 tsp salt (optional, I usually cut back since I use salted butter)
3 cups quick oats (may also use old-fashioned oats)
1 cup raisins
1/2 or 3/4 cup chopped walnuts 

Preheat oven to 350 degrees. Beat butter and sugars until creamy. Add eggs and vanilla; beat well.  Combine flour, baking soda, spices and salt (I prefer to sift the baking soda with a little flour to make sure there are no lumps). Add to butter mixture, mixing well. Stir in oats and raisins and any other optional additions; mix well.

May chill the dough for 30 minutes, if desired, and then drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes or until light golden brown. Cool 1 minute on cookie sheet; remove to a wire rack. Cool completely. Store in an airtight container.

Makes about 4 dozen 2 1/2 inch cookies.

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