(Photos updated January 2015)
During the summer, I make my husband lunch every night to take out on the boat the next day. Which usually means I am making a batch of cookies weekly, if not more. It’s fun, because it allows me to make all different kinds, as long as they are easy to grab and aren’t messy. (He only gets to eat between hauling traps, no lunch breaks!) It’s always nice to have cookies on hand, especially if guests come over. And when my siblings visit, they always love to have something to munch on on their way back home. In fact, I think sometimes they only visit just to get something sweet. (Just kidding guys!)
I am not one that usually uses recipes provided by the company on packages, but I was in need of a good cookie, so I thought I’d give it a whirl. Boy these are good! These cookies are moist, chewy and delicious. I have always loved the combination of oats and raisins. They seem to complement each other so well. These cookies were rated “the best oatmeal raisin cookies I’ve ever had” by my brother and husband. And that is the reason why I love to cook!
Recipe from Quaker Oats
Oatmeal Raisin Cookies
These oatmeal raisin cookies are incredibly soft and chewy. They are addicting and you'll fall in love with oatmeal raisin cookies all over again.
Ingredients
- 1/2 cup plus 6 Tablespoons unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup raisins
Instructions
- Preheat the oven to 350ºF. Have ready two unlined baking sheets.
- In a bowl of a stand mixer, cream the butter and both sugars on medium speed until light and fluffy, 2-3 minutes. Add the eggs and vanilla, mix well. In a small, separate mixing bowl, whisk together the flour, baking soda, cinnamon and salt. Slowly mix the flour into the butter mixture. On slow speed add the raisins and the oats. Mix well.
- Drop the dough by the tablespoons full onto an ungreased cookie sheet, about 2 inches apart. Bake for 8-10 minutes, or until light golden brown.
