This recipe was highlighted today on Tasty Kitchen, so I thought I better add it here! I love oatmeal raisin cookies. I’m not a huge fan of chocolate and will take these over chocolate chip any day. But I’m weird 🙂
These cookies are simple and scrumptious. I found that chilling the dough helps and that overworking the butter might lead to a flat cookie. Feel free to add 1-2 tsp. of cinnamon for additional flavor!
- 2 cups All-purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Kosher Salt
- 1 cup Butter, Room Temperature
- 1 cup Sugar
- 1 cup Dark Brown Sugar (I didn’t have dark brown sugar once and it turned out fine with the light brown sugar too!)
- 2 whole Eggs
- 2 teaspoons Vanilla Extract
- 3 cups Old Fashioned Oats
- 1-½ cup Raisins
2. Cream butter, sugar and brown sugar. Add eggs one at a time. Add vanilla.
3. Combine the dry mixture with the wet mixture. Stir in oats and raisins.
4. Drop by tablespoonfuls on a cookie sheet. Bake 11-13 minutes.
Have you ever used quick oats or would you not recommend it?
Mary Ellen says
I have used quick oats before, but not in this recipe. Old fashioned oats yield a chewier texture. You can pulverize old fashioned oats into quick oats, but it is tough to go the other way. You CAN use them! But, just be aware the texture will be very different.
Some quick oat recipes I have enjoyed are: http://whisktogether.wordpress.com/2013/06/17/cinnamon-oatmeal-honey-bread/
The baking powder, baking soda and salt alone amount to 4,060 mg sodium. This makes the recipe unsafe to eat.
Whisk Together says
Yes, I totally agree. Do not eat the entire batch of 36 cookies in one day. All yummy things in moderation. 🙂
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