These are definitely the best oatmeal raisin cookies I have ever eaten. I'm usually not a fan of oatmeal raisin. Actually, let me clairfy, I'm usually not a fan of raisin. I like the oatmeal and cinnamon part! These cookies promised that even raisin haters will love them!
The recipe utilizes a method of soaking the raisins for a couple of hours before they go into the cookie. This produces a plump and moist raisin inside the cookie. And even though the recipe promised that you'd love the cookies, even if you hate raisins, I STILL debated skipping them. Lucky for me, I was baking these for a friend who actually does like raisins so I was forced to keep them in, and I'm so glad I did! These cookies are soft and chewy and even better on day 2.
I will definitely be making these again (and again and again). In this batch I decided to mix in some white chocolate and dried cranberries. The recipe is really adaptable so feel free to add in whatever you'd like!
Recipe: From Journey to Crunchville
Ingredients:
- 1 cup butter, room temp
- 1 cup brown sugar
- 3/4 cup white sugar
- 2 eggs, well beaten
- 1 TBSP (yes tablespoon) vanilla
- 1 1/2 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp cinammon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 3 cups oatmeal (quick cooking or old fashioned, not instant)
- 1 cup raisins
- 1/2 cup chocolate chips (optional)
- 1/2 cup chopped nuts (optional)
- The key is to soak the raisins. This makes all the difference in the world. Beat eggs and vanilla together and then add the raisins, stir. Soak for an hour or two. I just walked by a few times and stirred it while I waited.
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Preheat to 350 F. Cream butter and sugars with mixer. In a seperate bowl combine flour, salt, baking soda, cinammon, ginger & nutmeg. Stir the dry ingredients until well blended. Add dry ingredients to creamed mixture and mix well. Now add in the egg & raisin mixture (I used my hands). Then add oatmeal and chocolate chips/nuts and combine well. Form into balls on cookie sheet. Bake 10 minutes. Let cool on cookie sheet for 2-5 minutes or until firm enough to transfer to wire rack.
12 comments:
Love your blog! I'm always tickled to find another oatmeal raisin cookie recipe, since it's my husband's favorite. I can't wait to try out the raisin-soaking method. Awesome. Are these cookies soft and chewy, or are they crunchy? Thanks!
I always plump raisins before I bake with them... otherwise they're like little hard rocks :). This recipe sounds wonderful, and I love your addition of chocolate and cherries!
:)
ButterYum
Nice blog I am a canner and cookish cooker....and alway looking for things to make...malt balls are my favorite...yummy have a good weekend and enjoy the halloween with you kids...god bless
Made these in honor of the fall weather this weekend. Substituted whole wheat flour for all-purpose and they were still delicious. Thanks!
I just want pain sugar cookies with nothing else in it
can't wait to try these!
what size is your cookie scooper?
Yeah how big were the gobs of dough? Did you use a tablespoon to scoop 'em out?
I would say they were about a tablespoon, maybe slightly bigger. I used a cookie scoop that I have which I think measure a little over a tablespoon of dough.
Fantastic cookies!!
I found these cookies to sweet and to spicy. If I made them again I would cut the sugar by at least 1/2 a cup and I would cut the spices in half.
Mmm, you can't go really wrong with oatmeal raisin! I did reduce the sugar and I still found it to be plenty sweet. I baked tablespoonfuls of dough (they didn't really spread much) and I got 38 cookies with half the recipe. Probably also because I substituted 1/4 of the flour with whole wheat but baked it for the same amount of time - the cookies were slightly crisp on top but deliciously chewy inside. A standard (but delicious) oatmeal raisin cookie. Thank you!
Amazing cookies! Made mine with only 3/4 cup brown sugar and 1/2 cup white sugar and they are still plenty sweet. Thanks very much - my whole family (and my waistline) enjoyed immensely :)
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