Oatmeal cookies are one of my hubby’s faves, and I was surprised to notice I had not posted my recipe here yet.
When I make oatmeal cookies, I like to make them ginormous – – – typically about 3 inches in diameter.
It just seems to be the right way to make them…. Do you think I subconsciously consider them healthier in the cookie category? There are oats. There is fruit. Sometimes there are nuts…. (no worries about that little ole’ bit of butter and sugar!) 😉
I also tend to flatten them a bit before baking, which I do not do with my chocolate chips and others. I think because they are so full of HEALTHY oats, they don’t tend to spread and flatten as much on their own.
To me, the best oatmeal cookies are not puffy or fluffy, but crispy on the outside edges and chewy on the inside.
I change up the fruit or nuts for however the wind is blowing for me that day, so sometimes I add just golden raisins (which I always buy over the standard “brown” ones), other times I use raisins and dried cranberries (like this time). Sometimes I add chopped walnuts… and sometimes not. I’ve been known to add dried cherries or dried blueberries (and even candy orange slices once!).
So for you oatmeal cookies lovers, here’s my favorite tweaked from the Quaker Oats canister lid called “Vanishing Oatmeal Raisin Cookies:”
Chewy Oatmeal Raisin Cookies
14 Tbsp softened butter
3/4 cup packed brown sugar
1/2 cup white sugar
1 1/2 tsp vanilla
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups uncooked oats
1 cup golden raisins (or fruit/nuts of your choice)
With electric mixer, beat butter and sugars until creamy. Add eggs and vanilla and beat for two more minutes. Add dry ingredients and mix well. Add oats and raisins and mix well.
Refrigerate for at least 2 hours or up to 2 days.
When ready to bake, preheat oven to 350 degrees F.
Roll dough into large 2 inch balls (or smaller 1 inch if you prefer), place on baking stone, and flatten with the palm of your hand.
Bake 8 minutes for small, 10 minutes for large.
Jodi’s Best Cookie Baking Tips: Electric oven provides most even, consistent baking. I always bake on stones as opposed to aluminum or glass or metal. I always refrigerate my cookie dough for several hours before baking. I always under bake as the cookies continue to cook slightly while cooling on the baking stone for 2-3 minutes before removing to cooling rack. Cookies freeze well if stored in airtight freezer bags after completely cooled.
Cheers & Hugs,