Oatmeal Raisin Cookies
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Poor oatmeal raisin cookies. They’re kind of the Jan Brady of the cookie world. They’re sweet and all, but all everyone ever talks about is “Chocolate Chip, Chocolate Chip, Chocolate Chip…”
Oatmeal raisin cookies really deserve more of the spotlight. What’s not to love? The oatmeal gives them that great nutty flavor and texture and the raisins appear at just the right time to provide a spark of chewy sweetness. And have you smelled the kitchen while these things are baking? That warm, homey aroma alone is worth keeping tablespoons of dough on hand in the freezer, ready to pop in the oven at any time.
The only oatmeal raisin cookie recipe I have ever used is the “Vanishing Oatmeal Raisin Cookies” recipe that comes from inside the lid of the Quaker Oats canister. They call them “vanishing” because the cookies tend to vanish very quickly (it’s true, they do). I follow it pretty much exactly with one notable exception: I chill the dough over night rather than bake them right away. This takes an extraordinary amount of willpower, which I don’t always exhibit. Please forgive yourself if you have to give in to the call of the cookie. But I do prefer the thicker consistency that chilling overnight yields.
Oatmeal Raisin Cookies
Adapted slightly from the Vanishing Oatmeal Raisin Cookies recipe inside the Quaker Oats lid
Makes 3-4 dozen
INGREDIENTS:
1/2 lb. (2 sticks) unsalted butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
3 cups oats (quick or old fashioned, uncooked)
1 cup raisins
DIRECTIONS:
Preheat the oven to 350°F.
In a medium bowl, combine flour, baking soda, cinnamon and salt; mix well. Beat together butter and sugars in a large mixer bowl until creamy. Mix in vanilla. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in oats and raisins.
In batches, drop by rounded tablespoonfuls onto an ungreased cookie sheet (I recommend lining with parchment). Bake 12-14 minutes or until golden brown. Cool 1 minute on the cookie sheet; remove to wire rack.
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By Jacqueline Church, May 1, 2009 @ 2:44 PM
I agree! The only debate is chewy or crispy? My secret is a touch of orange blossom water and using really good quality raisins. Makes all the difference.
These are also easy cookies to hide good ingredients in, like flax seed. You can grind some and add them with no one being the wiser, only the healthier!
Cheers,
Jacqueline
Jacqueline Church’s last blog post..Tomato Justice and a Peachy Definition of Sustainability
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By Erin, May 1, 2009 @ 4:50 PM
So does that mean that these cookies screech, “Chocolate Chip, Chocolate Chip, Chocolate Chip!” instead of “Marcia, Marcia, Marcia!”
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By Erin, May 1, 2009 @ 4:51 PM
Oh lord. So yeah I missed the part where you actually said that exact same thing in your post. It’s been a rough night … ha ha anyway you are clever and I need a nap and a big glass of wine.
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Kathy Reply:
May 1st, 2009 at 9:01 PM
I worried for a second that maybe the reference was too obscure! LOL – hope you found that wine, happy Friday!
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By Maria, May 2, 2009 @ 1:56 PM
Oatmeal cookies are my favorite! I love raisins too. They just add a little something extra! They look wonderful!
Maria’s last blog post..Recipe for Baked Oatmeal
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By deeba, May 2, 2009 @ 6:25 PM
O just fab.I’m always game for a good oatmeal cookie, & this is very much what I’m craving. I like to add dried cranberries,walnuts & crystallised ginger to mine at times, & dark chocolate chips at other times!
deeba’s last blog post..SWEET TIMES WITH SWISS ROLLS – STRAWBERRIES
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By marye, May 3, 2009 @ 4:21 AM
I love this recipe. I grew up on the Quaker Oats recipe..yum!
marye’s last blog post..Saturday Blogsurfing
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By deeba, May 3, 2009 @ 4:58 AM
Couldn’t resist making them this afternoon…was drawn to them & they are quite the yummiest I’ve had. Sorry I did add some chocolate chips to the dough, coz I was in a chippy mood…SCRUMPTIOUS!!
deeba’s last blog post..SWEET TIMES WITH SWISS ROLLS – STRAWBERRIES
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Kathy Reply:
May 3rd, 2009 at 7:03 AM
Oh, wonderful! I’m so glad. I’m sure the chocolate chips made them even better – I’m known to get in a “chippy mood” every now and again too.
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By Di, May 3, 2009 @ 8:10 AM
This is the recipe I always use, too. I agree with your idea of refrigerating the dough. The last time I made these, I was in a hurry and didn’t do that, and the first pan spread way too much. On the next pan, I upped the temperature to 375 degrees F, and that seemed to keep them from spreading quite so much (the outsides set faster, I think).
Di’s last blog post..Don’t forget the googoo goggles
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By Jo, May 3, 2009 @ 6:55 PM
I thought they were called “Vanishing Oatmeal” because the recipe calls for a lot of oats, so your supply of oats “vanishes”
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By martha, May 23, 2009 @ 6:15 PM
These cookies really are a classic and hard to beat, but I think I may like the Betty Crocker recipe, which uses all brown sugar, and results in a slightly chewier cookie, a bit more.
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