Oatmeal Raisin Cookie Recipe

Try this oatmeal raisin cookie recipe and you'll never be without raisins in your pantry again.

Oatmeal and raisins are such perfect companions I think they should grow on the same tree. Oatmeal and raisins are truly a marriage made in heaven.

These spicy, chewy cookies with plump juicy raisins and the stubby texture of the oats are all it takes to pacify the cookie monster in all of us cookie lovers.

Oatmeal Raisin Cookie Recipe

1/2 pound (2 sticks butter, softened
1 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 rolled Oats (quick or old fashioned, uncooked)
1 cup raisins

Preheat your oven to 350°F.

In a large bowl, cream the butter and sugars. Add the eggs one at a time beating after each addition until absorbed and then add the vanilla and beat well.

Combine the flour, baking soda, cinnamon and salt. Add the flour gradually to the butter mixture mixing well after each addition. Add the oats and the raisins; mix well.

Drop dough with a cookie scoop onto ungreased half sheet pans.

Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets and then remove to a wire cooling rack to cool completely. Store tightly covered.

Makes about 4 dozen.

This oatmeal raisin cookie recipe calls for either old fashioned or quick cooking rolled oats. Personally I prefer the texture using quick cooking. The old fashioned are just a little to chewy for my taste.

Never use instant oatmeal in cookie recipes.

You Might Need:

• Kitchen Supply Aluminum Half Size Sheet Pan 18-inch by 13-inch

• Calphalon 12-by-17-Inch Rectangular Nonstick Cooling Rack

• Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat

• Oxo Good Grips Cookie Scoop