For the longest time I have been trying to find a delicious oatmeal raisin cookie recipe. Next to snicker-doodles they are my favorite cookie, and I was determined to track down a recipe that was just as good or better than the cookies on the Quaker oats lid. Well lo and behold, where there’s a will, there’s a way. THANK YOU WORLD!!!!!
The cinnamon makes this cookie, and if you like chocolate see the note below.
Don’t ask me how these cookies stay moist and delicious, they just do. Trust and ye shall receive.
Personally I can’t wait to make a double batch (one just never seems to be enough in my house) and use some broken into vanilla-cinnamon frozen yogurt. Yum!
1/3 C butter
1/2 C brown sugar
1/3 C white sugar
1 tsp vanilla extract
1 C whole wheat flour
1 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
3/4 C oats
3/4 cup raisins*
*(if you are like my family and don’t believe in desert without chocolate, then use a little more than 1/2 cup raisins and a little less than 1/4 cup chocolate chips. Vary quantities according to preference, keeping close to the 3/4 C measure. I like to measure most of the 3/4 cup in the measuring cup, then just fill the rest with the chocolate. I add just enough so there are wonderful treasures every once and a while 🙂 )
Preheat oven to 350
Beat butter and sugars in a mixing bowl until smooth, then beat in egg and vanilla.
In a medium bowl combine flour, oats, baking soda, salt, and cinnamon.
Gently stir flour into sugar mixture until just combined. (I use a spatula and do it by hand to keep to much gluten from making a less than perfect cookie, we should strive for perfection!)
Stir in raisins (and choc. chips if using)
Roll into walnut sized balls and bake 10 – 12 min (when you can see the oat’s texture, and it looks like an oatmeal raisin cookie)
Let stand for ~2 minutes then cool on wire rack.
EAT!!!!! (not all at once though, or you will be sad)
Makes ~25 cookies