For me, there is nothing better than cookies (made with butter, of course) fresh from the oven, enjoyed warm with a glass of milk. And these soft, chewy oatmeal raisin cookies certainly do not disappoint. You can add nuts (1/2 cup) like pecans if you wish but we prefer ours with just raisins. A crowd pleaser for sure, and my husband’s favourite!
Oatmeal Raisin Cookies
Use a mixer to combine your ingredients
Drop by rounded teaspoon onto a non stick cookie sheet
- WET
- 1 cup butter softened
- 1 cup sugar
- 1 cup brown sugar packed firmly
- 2 large eggs
- 2 tsp. Vanilla
- DRY
- 2 cups flour
- 1 tsp. Baking soda
- 1 tsp. Baking powder
- 1 tsp. salt
- Stir in:
- 1 cup raisins
- 2½ cups quick oats
- Preheat oven to 350 degrees.
- In mixing bowl, cream butter, sugar, brown sugar, eggs, and vanilla.
- In a separate small bowl, mix dry ingredients (flour, soda, powder and salt) together.
- Add the dry mixture to the creamed ingredients and mix until just incorporated and no flour is visible.
- Add raisins and oats.
- Stir to combine.
- Drop by rounds teaspoon onto cookie sheet (nonstick).
- Bake at 350 for 11 minutes or until golden but still moist.
- Remove from oven and let sit for 2 minutes before removing cookies to cooking racks.
- Enjoy warm!!
Let cool on a wire rack, then enjoy warm.
Oatmeal raisin cookies are delicious with a nice glass of cold milk.
You can never go wrong with the classics. Oatmeal raisin cookies are great to have on hand and also freeze well. Perfect for an after school snack or a little something sweet after dinner.
What’s your favourite type of cookie? Chocolate chip? Molasses? Peanut Butter? Leave a comment and let us know.
