Oatmeal raisin cookies are one of my favourites. Since I’m allergic to chocolate, it is always disappointing to see oatmeal cookies at a party and find that they are actually oatmeal chocolate chip. I searched the internet for a new recipe and I found this wonderful one from the blog Smitten Kitchen.
These cookies were nice and chunky and had the perfect amount of raisins. The recipe makes a half batch, so about 2 dozen small oatmeal cookies, which is perfect for Jonathan and I. The recipe can be doubled if you need a mountain of cookies or if you are going to freeze half of the dough. Most cookie dough can be frozen for up to a month. Should you chose to freeze them, form the dough into cookie sized balls and freeze them in a freezer bag.
Whenever oats are mentioned around Jonathan, he always pipes up that the Quaker Oats factory is located in Peterborough, Ontario – where he is from. He loves to tell people how in the summer, the downtown core always smells quite yummy. Maybe Peterborough is on to something – something delicious!
1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups rolled oats (large flake oats, not instant!)
3/4 cup raisins
- Preheat oven to 350°F
- In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth.
- In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Stir this into the butter/sugar mixture.
- Then stir in the oats, and raisins.
- Chill the cookie dough in the refrigerator for 20-30 minutes. Chilling the cookie dough will ensure the cookies are chunky and don’t turn thin in the oven.
- Form the cookies to your desired size, place cookies approximately 2 inches apart, and then bake for 10-12 minutes or until golden around the edges.
- Let the cookies cool on the baking sheet for 5 minutes after they come out of the oven.
- Then transfer the cookies to a cooling rack.