Classic Oatmeal Raisin Cookies – From Quaker (about 4 dozen cookies)
Cook time: 8 minutes
Prep time: 20 minutes
- 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 pure vanilla extract
- 1 – 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt (optional)
- 3 cups uncooked old-fashioned (or quick) oats*
- 1 cup raisins
- Preheat oven to 350 degrees (in my oven I lowered temp to 335.)
- Combine flour, baking soda, cinnamon, and salt; mix.
- In a 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/salt mixture, mix well.
- Add oats and raisins, mix well.
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake 8 to 10 minutes or until light golden brown.
- Cool 1 minute on cookie sheets and then remove from sheets to wire rack.
- Cool completely. Store tightly covered.
- I tried a batch with 1/2 cup chopped pecans in addition to raisins. The pecans didn’t really “show up” enough to be significantly noticeable. Perhaps less finely chopped and/or up to a full cup.
- * The first batch of these cookies I made (inadvertantly) with fewer oats. I *think* I looked at the flour measurement and may have only used 1 – 1/2 cups of oats. We liked these, perhaps a bit more than the full 3-cup batch. I think I’ll shrink the oat quantity to 2 – 1/2 cups rather than 3 cups in the next batch I make.
- The full 3-cup oat batch, along with the extra 1/2 cup of nuts produced enough dough for 5 dozen 1-tbsp cookies (which also make me wonder if I REALLY had only half the oats in that original recipe, which produced the anticipated 4 dozen cookies.) But for the last dozen cookies I added a couple of handsful of semi-sweet chocolate chips. These were good, if even less healthy than the standard cookies.