Oatmeal Raisin Cookies – Old Fashioned Goodness

Oatmeal Raisin Cookies

I have made many oatmeal raisin cookies in my day, but this one just suited me perfectly. I like a crispy cookie and I really think the secret behind this one was refrigerating the dough. This is a combination of many years of baking oatmeal raisin cookies. No chocolate in this one and no nuts, I do it differently when I add chocolate to my oatmeal cookies. I made this for New Years Eve because if you just want a little something sweet , it’s perfect. Who doesn’t like a cookie? I actually had this dough in my freezer from another time. I just put dough into a freezer bag, if you put it in smaller amounts you’ll be able to take dough out for a dozen cookies at a time. If you would like you can double this recipe ( this recipe should make 2 dozen) This cookie bakes up in about 12 minutes, but you’ll have to check after 10 minutes. Edges are crispy and cookie is soft at the same time. Perfection!

Ingredients:

1/2 cup ( 1 stick) unsalted butter softened

2/3 cup light brown sugar , I have to admit I only had dark brown sugar and they were perfectly fine. I think they look better with light brown sugar though.

1 large egg ( room temperature)

1/2 teaspoon vanilla extract

3/4 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon table salt ( I know it’s a lot but I like how it comes out)

1 1/2 cups rolled oats ( not instant)

3/4 cup raisins

*optional 1/2 cup chopped walnuts

Directions:

In bowl of mixer, (or electric hand beater) cream together the butter, brown sugar, egg and vanilla until smooth. In another bowl, whisk the flour, baking soda, cinnamon and salt. Add to the butter/sugar mixture, and stir in the oats , raisins and walnuts with a spoon by hand.

I usually chill my dough for a while at this point, clean up the kitchen and go about my business. When I’m ready I scoop cookies using a small ice cream scooper , and I am now addicted to the Silpat liners which I use for baking . If you haven’t bought these use parchment paper. ( I highly recommend making the investment in Silpat liners they are worth every penny)  Preheat oven to 350 degrees and when oven is ready bake for 10 – 12 minutes. I baked for about 12 minutes actually. You’ll have to check at 10 minutes depending on your oven and how cold the dough was when it went into the oven.

Cookies should be at least 2 inches apart, or they will melt into one another. They should be golden at the edges but still a little undercooked on the tops. Let them sit on the baking sheet till they cool down ( at least 5 minutes) .

Yummy! Joel loves Oatmeal Raisin Cookies, and he loved these. Great with a glass of milk, tea or coffee.