Even though I don't really have much of a sweet tooth, baking is one of my most favorite things to do. Unlike cooking, there is more of a science to baking. Everything has to be measured and added in a certain order or you end up with something inedible. That's why it's always a little more exciting for me, when something I am baking comes out right.
My husband on the other hand, does have a sweet tooth, and Oatmeal Raisin are his favorite cookies. I use a tried and true recipe that I believe originally came from an oatmeal box. These turn out soft and chewy every time, and last for about a week in a sealed container. The only thing I have changed about the original recipe is that I add more raisins because, this is my husbands preference.
Ingredients
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3/4 cup - Packed Dark Brown Sugar
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1 stick plus 6 tbsp - Room Temp Unsalted Butter
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1/2 cup - Sugar
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2 - Eggs
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1 tsp - Vanilla
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1 1/2 cup - All Purpose Flour
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1 tsp - Baking Soda
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1 tsp - Cinnamon
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1/2 tsp - Salt
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3 cup - Old Fashioned Oats
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1 cup - Raisins (I add a little more)
Preheat your oven to 350° F and grab a large bowl. Add sugars and room temperature butter to the bowl. With a hand mixer or stand mixer, beat butter and sugar until they are creamy. Once the mixture is creamy, add eggs one at a time until well combined, then add in your vanilla and beat well.
In another bowl, sift together all dry ingredients. This will include the flour, baking soda, salt and cinnamon. Turn the mixer back on and add the dry ingredients to the wet mixture slowly. Beat for about a minute to ensure everything is well combined. Pour in oats and raisins, mix just until they are well incorporated.
Lastly, drop heaping teaspoons of dough onto an ungreased baking sheet 2 inches apart. These cookies do spread and we don't want to end up with one large cookie...maybe. Bake 8 - 10 minutes, or just until the edges of the cookie start to brown. In our oven, this only takes 8 minutes so always start with the lesser time and keep an eye on the cookies. As soon as the edges start to brown, take them out! This way you will achieve a soft and chewy cookie. Remove from oven once ready, let cool for once minute, then gently remove from baking sheet and place on a cooling rack. This recipe makes approximately 4 dozen cookies.
Thanks for baking with me!
Ashley Tuttle
