Sometimes you just need a good old-fashioned classic in your life. We were driving down the road the other day when I turned and said to my husband “I need an oatmeal raisin cookie” and by golly that started it all. A good ol’ raisin never hurt anyone and I was just needing that cinnamon-y goodness to go along with it. Its just one of those things that you close your eyes every time you take a bite and savor the wholesomeness of it. Plus, my theory is since it has oatmeal and raisins in it, it is completely acceptable to eat for breakfast, lunch, mid-day snack, dinner and dessert. You have all sorts of choices.
Baking these will make your home smell warm and scrumptious. You just won’t be able to resist! These little cookies are the perfect ratio of oatmeal, to brown sugar, to cinnamon to raisins and your tastebuds are going to sing for more. A batch makes 27 cookies and we may or may not have eaten them all within 3 days…
Oatmeal Raisin Cookies
makes 27 cookeis
- 2 sticks butter (16 tablespoons), softened
- 3/4 cup brown sugar
- 3/4 cup sugar
- 2 eggs
- 1 1/3 cup flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup raisins
- Preheat your oven 350 degrees.
- In the bowl of an electric mixer, beat the butter and both sugars together on medium speed until light and fluffy, about a minute or so. Beat in one egg at a time until they are both combined into the butter mixture. Add in the vanilla extract.
- With the speed on low, beat in the flour, baking soda, cinnamon, salt, and oats. Add in the raisins and mix until just combined.
- Drop rounded tablespoons of dough onto an un-greased baking sheet. Bake for 12-14 minutes or until slightly golden brown and cooked through. Let the cookies cool slightly on a cooling rack prior to serving.