Vanishing Oatmeal Raisin Cookies
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As a young kid my older cousin Lisa, “Li Li" as she is now known, would make the best darn oatmeal raisin cookies ever! I was amazed when I came of age and realized that she was perfecting these sweet morsels with the help of a little recipe under the oatmeal lid! I tried several times over the years to make cookies that would match up to hers, but without great success. Since my days of youth, I’ve turned out a batch or two that comes awfully close to those once perfected by cousin “Li Li”, but I can’t help but fall back on this tried and true recipe when seeking a comforting childhood treat.
Ingredients
- 1/2 cup (1 stick) plus 6 tablespoons butter, softened
- 3/4 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt (optional)
- 3 cups Quaker® Oats (quick or old fashioned, uncooked)
- 1 cup raisins
Preparation
- Heat oven to 350°F.
- In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Tips
CHEF ROBERT’S TIPS To ensure consistent cookie size, scoop dough using a small (.5 oz.) ice ream scoop. Always check cookies at the minimum baking time. If you want chewy cookies, take them out just before they look finished. For crispy cookies, just leave them in another couple of minutes. Don’t worry about transferring the cookies from the wire rack to the cookie jar…. because they just won’t last long enough for you to bother!Reviews (0)
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