Chewy Oatmeal Raisin Cookies
Ingredients
14 Tbs softened butter=1 ¼# stick + 6 Tbs
¾ cup firmly packed dark brown sugar
½ cup granulated sugar
2 whole eggs (room temperature)
1 tsp vanilla
1½ cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
3 cups Quaker Oats uncooked
1+ cups raisins
Preparation
1
Preheat oven to 350º
2
Place the softened butter and the sugars into a mixing bowl and cream until light and fluffy.
3
Add the eggs one at a time and combine thoroughly, then add the vanilla.
4
In a separate bowl combine the flour, salt, baking soda and cinnamon and mix completely.
5
Once the butter and sugars are creamed, on the lowest speed begin to add the flour mixture and continue until all the flour is incorporated and a soft dough is formed.
6
At this point remove the bowl from the mixer. Add the Oats and raisins and combine by hand until you have a uniformly mixed dough.
7
Using a tablespoon or a #40 or #60 scoop place balls of dough on to an ungreased cookie sheet leaving room between cookies as they will spread.
8
Bake in the center of the oven for approximately 10 minutes until they are a light golden brown.
9
Remove the cookie sheet from the oven and allow the cookies to cool and firm up for about 2 minutes on the sheet before removing them to a wire rack to cool completely.
10
Store in an air tight container and don’t worry about shelf life they won’t last that long.
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About
I have often stated that there are certain recipes that really do not have a need to be reinvented because they are just that good. Quaker Oats “Vanishing Oatmeal Raisin Cookies” are one of those recipes.
This is a thick sticky dough that could possibly cause problems in the mixer if you aren’t careful, but it does produce a delicious soft chewy cookie. To circumvent the problem I always mix the raisins and oatmeal in by hand using a sturdy spoon. I have broken thin wooden spoons and bent thin metal mixing spoons trying to make this recipe.
The other secret to this recipe like so many cookie recipes is to use room temperature butter to cream with the sugars. If the butter is too cold it won’t give you the results you want.
Yield:
48
Added:
Friday, May 15, 2015 - 9:29am
