OATMEAL RAISIN Cookies!. In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. In large bowl, beat all ingredients except oats, flour and raisins with electric mixer on medium speed, or mix with spoon.
For grab-and-go desserts and snacks freeze two or three cookies each in resealable plastic freezer storage bags. The origins of the oatmeal raisin cookie can be traced back to Scottish oat cakes that were eaten when extra bursts of energy were needed. A friend gave me the recipe for these cookies many years ago, and they're as delicious as the ones Mom used to make. You can have OATMEAL RAISIN Cookies! using 9 ingredients and 8 steps. Here is how you cook that.
Ingredients of OATMEAL RAISIN Cookies!
- Prepare 1 cup of room temp. butter ( 2 cubes ).
- Prepare 1 1/2 cup of firmly packed brown sugar.
- Prepare 2 of raw eggs.
- It's 1 tsp of vanilla.
- Prepare 1 1/2 cup of flour.
- Prepare 2 tsp of baking soda.
- Prepare 1 tsp of salt.
- It's 3 cup of Old fashioned or rolled oats.
- It's 1 1/2 cup of raisins.
The secret to the recipe is to measure exactly (no guessing on the amounts) and to not overbake. —Wendy Coalwell, Abbeville, Georgia. Bake until the cookies are lightly golden around the edges,. These oatmeal raisin cookies are just the way Grandma made them, except with butter instead of shortening! They're made with old-fashioned oats, brown sugar, and plenty of raisins.
OATMEAL RAISIN Cookies! step by step
- Mix all wet ingredients and sugar first on slow speed..
- Mixed dry ingredients (flour, soda, and salt) in a bowl before adding to mixing bowl. This makes sure salt and soda is dispersed evenly. Mix on slow speed again..
- Add oats and mix on slow speed..
- Add raisins and mix on slow speed..
- You don't have to, but I use a small cookie scoop and lay 1 dozen scoops out on cookie tray evenly..
- Bake in preheated 350° oven for 11 to 13 minutes or until cookie edges start to brown. Times vary because of cookie size and type of pan used for baking..
- Using a small cookie scoop, this recipe makes about 3 1/2 dozen 2 inch cookies..
- Eat right away or store in an air tight container to keep fresh..
Photography Credit: Elise Bauer My favorite cookies in the whole wide world are these oatmeal raisin cookies. This is a very important first step that makes the cookie: combine eggs, raisins and vanilla and let stand for one hour. Add flour, salt, cinnamon and soda and mix well. Blend in egg-raisin mixture, oatmeal, and chopped nuts. Cool completely in pan on wire rack.
