Not perfectly formed, but absolutely delicious.
I don’t make cookies often, and when I do, I almost always make these oatmeal raisin cookies. They’re soft
and taste the way a great homemade cookie should.
With all the oatmeal and raisins, they must be good for you, right?
Spicy Oatmeal Raisin Cookies
Recipe slightly adapted from Beth’s Spicy Oatmeal Raisin Cookies as posted on AllRecipes
Makes 36 cookies
– 1 cup (2 sticks) butter, softened
– 1 cup brown sugar*
– 1/2 cup white sugar*
– 2 eggs
– 1 tsp vanilla extract
– 1 1/2 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg, only because I don’t have ground cloves
– 1/2 tsp salt
– 3 cups rolled oats (I prefer using old-fashioned oats because they give the cookies more texture)
– 1 cup raisins
*My Asian palate thinks these are a bit on the sweet side with the full amount of sugar. I tend to use stingy equivalents like a scant 3/4 cup brown sugar and not-quite-there 1/2 cup white sugar but that’s just me.
1. In a large bowl, cream the butter, brown sugar and white sugar together until smooth. Beat in the eggs and vanilla.
2. In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg and salt, and then add this to the wet ingredients above. Stir in the oats and raisins, and drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake 8-10 minutes in a preheated 350F oven until light and golden.
Do not overbake! I usually check on them close to the 8 minute mark and take them out when the middle looks just about done. That way, by the time they become edible-warm (warm enough not to burn your mouth because if that happens then you won’t be able to enjoy the rest of the cookies… um, I mean… “a second cookie”), they’ll be moist and chewy and perfectly baked. On the other hand, if you prefer a crisper cookie, try taking them out when the edges have already started to become golden brown.