- 3 large eggs, beaten
- 1 cup raisins (I use dried raisin and cranberry mix)
- 1 tablespoon vanilla extract
- 1 cup butter (2 sticks, softened)
- 1 cup packed brown sugar (3/4 light, 1/4 dark)
- 1 cup white sugar
- 2 1/2 cups all-purpose flour (sifted)
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- 2 cups rolled oats
Nothing says home like warm, fresh from the oven oatmeal raisin cookies. These are my favorite fall treat. I love to have them while wrapped in a blanket and reading a good book. This particular version uses an interesting technique to plump the raisins before baking so that you can really taste them when you bite into the cookies. I always suggest using high quality ingredients. Good unsalted butter and real vanilla can really transform your baked good into something special. Some may think that it calls for a lot of vanilla, but the vanilla gives the cookies a wonderful flavor. So, give this recipe a try and tell me what you think!
Oatmeal Raisin Cookies
1. Combine eggs, vanilla and raisins in a small bowl; cover and let stand for 1 hour.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a large bowl, cream the butter, brown sugar, and white sugar together.
4. Sift together the flour, cinnamon, and baking soda
5. Stir flour into the creamed mixture. Then stir in the raisin mixture and rolled oats.
4. Drop onto a prepared cookie sheet. (I use a cookie scoop for small cookies, for larger cookies roll into log, wrap in parchment. Freeze for 10 minutes and then cut.)
5. Bake for 10 minutes, or until lightly browned.
6. Let cool on cookie sheet for 1 minute. Remove to cooling rack.
* Flip your baking sheet over and cover with aluminum foil, shiny side up and then cover with parchment paper
* Mix light and dark brown sugar to enhance the flavor complexity of the cookie
* Try to use old-fashioned rolled oats instead of instant oats wherever possible
* Make sure your eggs are room temperature, to heat them up quickly place the egg in warm water for a few minutes before cracking
* It is best not to overcrowd your pan when baking because it will lower the temperature of the pan and cause the cookies to over spread. A good rule of thumb is to limit your batches to one dozen cookies.
* Let cookies cool completely before storing. To store place in storage bag and squeeze out as much air as possible and then place in another bag or a cookie jar/tin.