These cookies were delicious... I know I say that about lots of sweet food products. Heck, I am happy eating Nutella out of the jar.. These cookies were SO good. It is finally getting to be Fall after such a weird weather Summer. Last week, we were back in the 90's. Crazy. Oatmeal Raisin is one of my all time favorites. And not the puck like cookies either. Soft, moist and still a bit chewy. With loads of flavor.
This recipe was originally from Smitten Kitchen. They always do such a wonderful job. These cookies were easy to whip up. Made 40 cookies. Nice size batch. Could have been less if they were bigger. Whatever floats your boat. I always stay with my normal size cookie scoop. They are all the same, uniformity... OCD....
Oatmeal Raisin Cookies
adapted from thetastybiteblog.com
1 cup (2 sticks) butter, softened
1 1/3 cup of brown sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1 1/3 cup of all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups old fashioned oatmeal
1 1/2 cups of raisins
Optional: 1 cup mini chocolate chips and/or 1 cup chopped walnuts
Preheat oven to 350 degrees. Line a baking sheet with Silpats or parchment paper.
In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside
In a mixing bowl with a paddle attachment, cream together butter and brown sugar for 5 minutes. Add one egg at a time mixing after each one. Add in vanilla extract and mix. Add the flour mixture to the wet mixture and combine. Fold in Oatmeal and raisins until they are incorporated into the dough.
Using a cookie scoop, place dough on baking sheets about two inches apart. Bake for 9-11 minutes or until edges start to brown.
Allow the cookies to cool for 10 minutes in pan and then transfer to a wire rack to cool completely.
Nice firm batter. Easy to scoop.
Perfect formed balls... Morsels of Heaven
Sitting on a platter, ready to be eaten
There is the right amount of raisins for every bit.