I’ve been away for a while, but I have been doing quite a bit of baking in my absence, and I have lots to show you! I chose these to start with since anything my husband declares “…are the best cookies I’ve ever eaten” must be shared. He just doesn’t do desserts, and he really doesn’t like raisins, so I figured these must be the mother of all oatmeal raisin cookies to get that sort of reaction from him. This is the simplest recipe, but the results are the sort of cookie that makes you want to curl up in your comfy spot with a good book or a marathon of Dr. Quinn Medicine Woman (that last may just be me though…). These are rustic, homey, not very pretty cookies – sort of lumpy and not-very-impressive-looking – but no one is going to notice how they look when they’re shoving them into their mouths as fast as possible.
I got this recipe from the Gourmet Cookbook (one of my favorites that I picked up at TJ Maxx for like $15…Who loves that store?!). They were listed as Oatmeal cookies with the note to add raisins or chocolate chips if desired, but really I don’t think they’d be nearly as good if they were just oatmeal – I think that would be too much “healthy” for me. I’ve also made them with both raisins and chocolate chips and let me tell you, that takes them to a whole new level (really, what doesn’t chocolate improve?).
These really are the easiest cookies to make: you just cream the butter and sugar (really well! Light and fluffy is the goal here!), add the egg and a little vanilla, then dump in all your dry ingredients. I used a medium cookie scoop – it’s 1 1/2 tbsp – and that made just the right size cookie for me.
So, in conclusion, you should all rush home and make these immediately. You won’t regret it. You might even want to do it when no one else is home so that you don’t have to share, but that’s your call – I won’t tell if you do though.
Oatmeal Raisin Cookies
adapted from the Gourmet Cookbook
makes aprox 2 dozen cookies
- 1 3/4 cups old-fashioned rolled oats
- 3/4 cups all purpose flour
- 3/4 tsp ground cinnamon
- 1/2 baking soda
- 1/2 tsp salt
- 10 tbsp unsalted butter, softened (1 1/4 sticks)
- 1/3 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1-1 1/2 cups raisins, or chocolate chips, or both – to taste; I like lots so I use more like 1 1/2 cups of raisins, and if I use both I do about 3/4 cups of each.
- Put oven racks in upper and lower thirds of oven and preheat to 375°F. Line two large baking sheets with silicone baking mats or parchment paper.
- Mix first 5 ingredients, plus the raisins or chocolate chips, in a bowl.
- Cream butter and sugars with an electric mixer until light and fluffy – several minutes. Add the egg and vanilla until well combined.
- Add oat mixture and beat until just combined.
- Drop heaping tablespoons (my 1 1/2 tbsp scoop was perfect) of dough about 2 inches apart onto the lined baking sheets. Gently flatten the dough drops with slightly moistened fingers – this helps them not mound up in the center.
- Bake cookies 10-12 minutes, until the edges are just golden for chewy cookies. You can let them crisp up for another minute or two if you like them that way, but beware of the bottoms getting too brown.